steak,texas wine, wine trails

rosemary & riesling turkey breast
Served with pasta carbonarra

By: Thomas M. Ciesla

Preparation & Cooking time: 4 hours
Serves: 4





  • 1 6-8 pound turkey breast
  • 2 cans of low sodium chicken broth
  • 1 large onion, cut into large pieces
  • 4 cloves of garlic , minced
  • 2 celery stalks cut into medium pieces
  • 3 teaspoons fresh rosemary
  • 1 cup of Bell Mountain Johannisberg Riesling
  • 1/2 teaspoon salt and pepper
  • Low sodium chicken broth
  • 1/2 teaspoon of fresh thyme
  • 2 tablespoons of flour



Rinse turkey breast thoroughly and pat dry. Place in large roasting pan and coat with olive oil and rosemary. Add can of chicken broth, 1 cup of Riesling, onions and celery. Cover roasting pan and place in preheated 350 degree oven and cook for 2 hours. Check stock level and add if necessary. Cook for a remaing 1/2 to 1 hour or until internal temperature registers 175 degrees. Transfer turkey breast to platter and let rest for 15 - 20 minutes.


Strain pan juices into large measuring cup. Add equal parts chicken broth and riesling to measure up to 3 cups. Pour mixture into saucepan, add thyme and bring to boil, then reduce heat to simmer. Laddle approximately 3/4 cup of mixture into separate bowl and let cool slightly, then slowly whisk in 1 tablespoon of flour. Pour flour mixture back into saucepan and allow to simmer, stirring slowly. If thicker gravy is desired, repeat process for additional teaspoon of flour. Season to taste with salt and pepper.

Slice turkey, place on plate and spoon on gravy. Garnish with orange slices if desired.

Wine: Dry Riesling or Champagne