Source: Family Circle


Recipe Summary test

20 mins
2 hrs 15 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Brown turkey on all sides in oil in large pot over medium-high heat, for about 10 minutes. Remove from pot. Add wine, scraping up browned bits from bottom of the pot. Remove pot from heat.

  • Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey, meaty side down, on vegetables. Add cider, broth, 1/2 cup brandy and salt. Cover. Bring to boiling. Reduce heat to medium-low; simmer 1-1/2 hours or until internal temperature measured on an instant-read thermometer registers 165°F. Remove breast to platter, cover loosely with aluminum foil and let stand until meat is cool enough to handle.

  • Meanwhile, strain liquid remaining in cooking pot through sieve into bowl; discard solids. Wipe inside of pot lightly with paper towel. Return liquid to pot. Boil to reduce to about 2 cups, about 30 minutes. Add cream and remaining tablespoon brandy. Bring to simmer.

  • Mix 2 tablespoons water and cornstarch in small bowl. Stir into pot; cook over medium heat, whisking gently, until thickened slightly, about 1 minute. Taste and adjust seasonings as needed.

  • Remove skin from turkey. With long thin knife, cut downward along each side of breast bone; remove meat in 2 large pieces. Slice across grain. Serve with sauce and buttered noodles.

Nutrition Facts

300 calories; fat 7g; cholesterol 131mg; saturated fat 3g; carbohydrates 16g; protein 41g; sodium 466mg.