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  • 1  Package Turkey Breast
  •  Salt and pepper
  • 2 tbsp (30mL) Vegetable oil, divided
  • 2  Sprigs fresh thyme, divided
  • 1  Small onion, chopped
  • 2 cups (500 mL) Sliced mushrooms
  • 1/4 cup (60 mL) Flour
  • 2 tbsp (30 mL) Dry white wine (optional)
  • 2 1/4 cups (625 mL) Reduced sodium chicken broth
  • 4  Slices Dempster’s® Stays Fresh™ White Bread, toasted


PREHEAT oven to 375°F (190°C).  SEASON turkey breast with salt and pepper. Heat 1 tbsp (15 mL) vegetable oil in a large cast iron pan or ovenproof skillet over medium-high heat. Add turkey and cook 4 minutes per side or until golden brown. Place skin side up in pan. And sprinkle with thyme. Transfer pan to preheated oven and roast the turkey for 1-1 ½ hours or until the internal temperature reaches 185°F (85°C). Baste occasionally during roasting with pan juices. When completely cooked remove turkey from the pan, set aside and tent with foil.  HEAT remaining oil in the same pan over medium heat. Add onion, mushrooms, remaining thyme, salt and pepper. Sauté for 4-5 minutes. Stir in flour and continue to cook for 1-2 minutes. Slowly whisk in wine if using along with chicken broth. Bring to a boil then reduce heat and simmer for 6-8 minutes or until thickened. Season with salt and pepper and remove the sprigs of thyme.  SLICE turkey and place on toasted bread. Spoon the mushroom gravy over top and serve. 

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