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In a small bowl, mix 6 Tablespoons of butter, the roast garlic and all the spices for the turkey (except for the lemon zest, whole peppercorns and stock). Mashed the mixture with a fork.
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Take a small pairing knife and make small slits along the back and front of each turkey breast.
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Slather the butter mixture all over the turkey breasts, under the skin and into the small slits.
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Heat a heavy duty skillet (deep enough and with a lid) over medium high heat with the remaining 2 tablespoons butter.
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Place the turkey breasts, skin side down into the hot skillet. Sear until you reach the browning and crispy skin you're looking for. Flip the turkey and cook for an extra 5 minutes on the other side.
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Add in the lemon zest, whole peppercorns and the stock. Bring the mixture to a boil.
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Lowe the heat and cover the skillet. Let the turkey cook over medium low heat for 30-40 minutes until an oven thermometer inserted in the middle comes out to 165 degrees F.
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Remove the turkey from the skillet and cover them with foil for at least 10 minutes.
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To make the gravy, strain the liquid in the skillet left after removing the turkey breast. Discard the solid parts and keep only the strained liquid.
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To the same skillet, add the butter and flour. Sauté the flour until it starts to look slightly golden.
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Add in the strained liquid and bring to a boil. Then lower the heat and cook the gravy for 10 minutes at least to infuse the favors.
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Add in the cream at the end and simmer it for just 2 minutes. Taste the gravy and season it. You an add in extra lemon zest and fresh herbs here.
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Slice the turkey breast and serve with gravy, veggies, cranberry sauce and your favorite sides!
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Enjoy!