Fast Upside-Down Turkey

Ingredients

• 1 (4- to 5-pound) turkey breast, cut into 6 pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup chicken broth
• 1/2 cup white wine
• 1/2 cup unsalted butter, melted
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled and chopped

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the thyme and oregano and cook for 1 minute.
3. Add the chicken broth and white wine and bring to a boil. Simmer until the liquid is reduced by half, about 10 minutes.
4. Whisk together the melted butter and flour in a small bowl until smooth. Gradually whisk the mixture into the skillet and simmer until thickened, about 5 minutes.
5. Season with salt and pepper. Spread the mixture into the bottom of a 9x13-inch baking dish.
6. Arrange the turkey in the dish. Top with the carrots, celery and potatoes.
7. Bake in the preheated oven until the turkey is no longer pink at the bone and the vegetables are tender, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. Let stand for 10 minutes before serving.

Interesting facts

• Upside-down turkey is a great way to use up leftover turkey.
• The vegetables in this dish can be substituted with other vegetables, such as mushrooms, bell peppers, or zucchini.
• This dish can also be made in a slow cooker.