Turkey With Shallot-Mustard Sauce And Roasted Potatoes

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This classic turkey dinner with tangy sauce is great for holidays or a weekday dinner.

By
Paige Grandjean
Paige Grandjean
Paige Grandjean

Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits.

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Updated on October 30, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Turkey With Mustard-Shallot Sauce
Photo:

Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Active Time:
35 mins
Slow Cook Time:
5 hrs
Total Time:
5 hrs 55 mins
Servings:
4

Your family and guests will love the classic turkey herb blend of thyme, rosemary, and sage. 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.

Ingredients

Turkey:

  • 1/2 cup unsalted butter, softened

  • 1 Tbsp. chopped fresh thyme

  • 2 tsp. finely chopped garlic (from 2 garlic cloves)

  • 2 tsp. chopped fresh rosemary

  • 2 tsp. chopped fresh sage

  • 1 tsp. lemon zest (from 1 lemon)

  • 1 Tbsp. kosher salt, divided

  • 1 1/2 tsp. black pepper, divided

  • 1 (6 lb.) bone-in, skin-on whole turkey breast

  • 1/2 cup chicken broth

Sauce and Potatoes:

  • 1 lb. halved multicolored fingerling potatoes

  • 3 Tbsp. olive oil, divided

  • 2 tsp. chopped garlic (from 2 garlic cloves)

  • 1 tsp. kosher salt, divided

  • 1/2 tsp. black pepper

  • 1/3 cup minced shallots

  • 1/4 cup dry white wine

  • 3/4 cup chicken broth

  • 1 tsp. coarse-grain mustard

  • 1 tsp. Dijon mustard

  • 1 tsp. chopped fresh thyme

  • 2 Tbsp. unsalted butter

Directions

  1. Prepare the turkey:

    Stir together butter, thyme, garlic, rosemary, sage, lemon zest, 2 teaspoons of the salt, and 1 teaspoon of the pepper in a medium bowl until well incorporated. Rub butter mixture under turkey skin. Sprinkle outside of turkey with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

  2. Add ingredients to slow cooker:

    Pour chicken broth in bottom of a 6-quart slow cooker; add turkey, skin side up. Cover and cook on LOW until a thermometer inserted into thickest portion registers 165°F, 4 1/2 to 5 hours.

  3. Slice turkey:

    Remove turkey from the slow cooker; remove skin from turkey, and reserve for later use. Slice turkey and set aside, covered.

  4. Prepare the potatoes:

    Preheat oven to 375°F. 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.

  5. Prepare the sauce:

    Cook reserved turkey skin in 1 Tbsp. olive oil in a medium skillet over medium until it is browned and fat has rendered, about 5 minutes. Remove and discard turkey skin, reserving drippings in skillet. Add minced shallots. 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. Simmer 2 minutes. Remove skillet from heat; stir in butter until melted. Serve sauce over sliced turkey and potatoes.

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