6-8 medium sized red potatoes, washed and quartered
2 medium apples (I used Gala) washed and sliced
1 Tbsp of olive oil
1 tsp of coarse sea salt
½ tsp of ground black pepper
1 sprig of fresh thyme
For Sweet Gravy
pan dripping, turkey and herbs removed
1 tsp of corn starch mixed into 2 Tbsp of water
salt and pepper to taste
Preheat oven to 350F.
In a large cast iron pan with a lid, heat olive oil on medium-high heat.
Generously season turkey breast meat side with salt and pepper and place in pan, season bone-in side with salt and pepper as well.
Allow the meat side of the turkey breast to brown, roughly 5-10 minutes
Carefully flip turkey breast over in pan. Add turkey stock and fresh herbs. Place lid on pan and place pan in the oven to cook for roughly 20 minutes
Place potato wedges and apple slices on a baking sheet lined with parchment paper. Season with salt and pepper and fresh thyme and place in oven.
While the turkey breast is cooking, place a small saucepan on medium-low heat and melt butter. Once butter is melted add the honey, stirring often until thickened slightly and bubbling. Add the whiskey and the apple juice and allow to simmer and thicken again, roughly 5 minutes.
Remove from heat and remove turkey from the oven, remove the lid and set aside. Brush the turkey breast with half of the mixture and place the turkey breast back in the oven for 20 minutes.
Remove turkey once more and brush on the remaining glaze and return to the oven for roughly 15-20 minutes or until internal temperature reads 165F.
Remove turkey breast from oven and transfer to a serving dish and cover with aluminum foil.
Place the cast iron pan with the turkey dripping on a burner over medium-high heat. Add the corn starch slurry and simmer until liquids have thickened and coat a spoon nicely. Season to taste and transfer to a serving dish.
Remove potatoes and apples from oven and transfer to serving dish with turkey.
Slice turkey breast to serve!
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