This classic turkey dinner with tangy sauce is great for holidays or a weekday dinner.
The turkey breast starts in the slow cooker to develop rich flavors.
Pair it with fingerling roasted potatoes and a mustard sauce for a complete meal.
Credit:Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Rub butter mixture under turkey skin.
Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Slice turkey and set aside, covered.
Prepare the potatoes:
Preheat oven to 375F.
Toss potatoes with 2 Tbsp.
olive oil, garlic, 3/4 tsp.
kosher salt, and black pepper on a rimmed baking sheet.
Bake at in preheated oven until tender, about 25 minutes.
Prepare the sauce:
Cook reserved turkey skin in 1 Tbsp.
Remove and discard turkey skin, reserving drippings in skillet.
Cook until shallots are tender, about 2 minutes.
Add white wine; cook until reduced by half, about 2 minutes.
Add chicken broth, remaining 1/4 tsp.
salt, and coarse-grain mustard, Dijon mustard, and chopped thyme.
Remove skillet from heat; stir in butter until melted.
Serve sauce over sliced turkey and potatoes.
