Cream in savory sauces is a bit of a “chef shortcut”: it rounds everything off fast, sometimes a little too fast. But in the right recipe—like this one—it’s exactly what you want, because it binds the roasting juices into a silky, tangy little sauce with balsamic. I used to make this dish with pork loin (arista), but it turns out it’s just as good—if not better—with turkey breast, lighter yet still juicy when you baste it properly.

Ingredients

• 1 kg (2.2 lb) turkey breast (single piece)
• 1 onion
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1 small bunch parsley
• 50 ml (about 1/4 cup) heavy cream
• 1 small bunch chives
• 1 sprig fresh tarragon
• 30 g (2 tbsp) butter
• 200 ml (about 3/4 cup) beef broth
• 6 tbsp extra-virgin olive oil
• About 1 tbsp balsamic vinegar
• Salt and black pepper, to taste

Directions

1. 1. Prep the meat and herbs.
      Tie the turkey breast with kitchen twine. Peel, rinse, and finely chop the onion. Rinse the herbs (thyme, chives, parsley, marjoram, tarragon) and chop them finely.
   2. Sear the turkey.
      Heat 3 tbsp of olive oil in a large pan. Sear the turkey over high heat until nicely browned on all sides. Turn off the heat.
   3. Make the herb mixture.
      In a small pan, soften the onion with 2 tbsp olive oil and the butter over medium-low heat (do not brown). Add the chopped herbs, stir, then let the mixture cool.
   4. Coat the turkey.
      Spread the cooled herb mixture over the turkey breast.
   5. Roast.
      Place the turkey in an oiled baking dish. Roast in a preheated 180°C (350°F) oven, adding the beef broth a little at a time. Baste the meat with the pan juices during cooking. Roast for 1–2 hours, until done.
   6. Finish the sauce.
      Remove the turkey and keep warm. Add the cream and balsamic vinegar to the pan juices and simmer for a few minutes until slightly reduced and glossy. Taste and adjust seasoning.
   7. Serve.
      Slice the turkey and serve with the balsamic sauce spooned over the top.

   Notes

   • Cooking time depends heavily on thickness; start checking earlier if the piece is small.
   • If the sauce is too salty (broth-dependent), loosen with a splash of water before reducing.