Turkey Normandy
Delight your taste buds with Turkey Normandy, a French-inspired dish that pairs tender turkey breasts with the rich, comforting flavors of apples, apple cider, and a touch of cream. This recipe brings together golden-seared turkey, caramelized onions, and sautéed apples in a luscious brandy-spiked sauce, perfectly balanced with fresh thyme and heavy cream for a velvety finish. Ideal for fall dinners or holiday gatherings, this elegant yet approachable meal can be served with mashed potatoes, crusty bread, or a side of rice to soak up the fragrant sauce. Ready in just 45 minutes, Turkey Normandy is a stunning blend of savory and sweet that transforms simple ingredients into a truly gourmet experience.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Turkey breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (thinly sliced) Yellow onion
- 2 cloves (minced) Garlic
- 2 large (peeled, cored, and sliced) Apples
- 1 cup (unfiltered) Apple cider
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 2 tablespoons Brandy (optional)
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Season the turkey breasts with salt and black pepper on both sides.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Sear the turkey breasts for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining butter. Add the sliced onion and cook, stirring frequently, for 5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the sliced apples and cook for another 3-4 minutes until they begin to soften.
Deglaze the pan with brandy, if using, scraping up brown bits from the skillet. Allow the brandy to simmer for 1-2 minutes to cook off the alcohol.
Pour in the apple cider and chicken stock, stirring well. Bring the mixture to a simmer.
Return the turkey breasts to the skillet, nestling them into the sauce. Sprinkle with fresh thyme.
Cover the skillet and cook on low heat for 15-20 minutes, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the turkey breasts from the skillet and set them aside on a plate, covered to keep warm.
Stir the heavy cream into the skillet and cook for 2-3 minutes to thicken the sauce slightly.
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Return the turkey breasts to the skillet, spooning sauce over the top to coat.
Serve the Turkey Normandy garnished with chopped fresh parsley. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1466 mg | 64% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 17.5 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
