Most whole turkey breasts come already tied up, in which case you can marinade it as is. However, the marinade will permeate the meat better if you open it up (that is to say, if you’re confident about rerolling it) or make some slits on the underside. The sauce itself can be made up to 24 hours ahead and rewarmed gently.
- garlic - 3 cloves
- lemon juice - 1/4 cup freshly squeezed
- honey - 3 tbsp
- dijon mustard - 2 tbsp
- extra-virgin olive oil - 1/4 cup
- balsamic vinegar - 2 tbsp
- dried rosemary - 2 tsp
- boneless rolled turkey breast - 1 (about 4 lb)
- Honeyed Onion Sauce:
- extra virgin olive oil - 2 tbsp
- onions - 6, thinly sliced
- garlic - 3 cloves, minced
- rubbed sage - 1 tsp dried
- caraway seeds and salt - 1/2 tsp
- pepper - 1/2 tsp
- honey - 2 tbsp
- all purpose flour - 1 tbsp
- white wine or apple juice - 1/2 cup
- chicken stock - 1/2 cup
- chopped fresh parsley - 2 tbsp
In a large bowl, whisk together the garlic, lemon juice, honey, mustard, 2 tbsp of the oil, vinegar and rosemary. Add the turkey breast, turning it so that it is well coated on all sides. Cover the bowl with plastic wrap and refrigerate overnight or for at least 12 hours.
Preheat the oven to 350°F.
Heat the remaining 2 tbsp of oil in a heavy skillet set over medium-high heat. Brushing any excess marinade off the turkey breast, add to the skillet and brown on all sides, about 2 minutes per side.
Transfer the turkey to a roasting pan. Roast in the center of the preheated oven, brushing with any leftover marinade every 20 minutes, until the juices run clear or a meat thermometer registers170°F., about 1 hour.
Meanwhile, make the onion sauce. Heat the oil in a large non-stick skillet set over medium heat. Add the onions and garlic. Cook, stirring occasionally, for 45 minutes, adding ¼ cup water halfway through if the onions start to stick. Stir in the sage, caraway, salt and pepper and honey. Cook for another 10 minutes. Sprinkle the flour over. Cook, stirring, for 1 minute. Pour in the wine and stock. Bring to a boil. Cook, for 1 to 2 minutes or until thickened. Stir in the parsley.
Transfer the meat to a cutting board; tent with foil for 10 minutes. Slice and serve with the onion sauce.