Brown turkey on all sides in oil in a large pot over medium-high heat for 10 minutes. Remove from pot and keep warm. Add wine, scraping up browned bits. Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey on vegetables. Add cider, broth, brandy and salt. Cover. Bring to boil and reduce heat. Simmer 11/2 hours or until internal temperatures reaches 170 F (77 C). Remove breast to a platter; let stand.
Meanwhile, strain liquid through sieve into bowl, discard solids. Return liquid to pot. Boil to reduce to about 11/2 cups (375 ml), about 30 minutes. Add cream. Bring to simmer. Mix cornstarch in 2 tbsp (25 ml) water. Stir into pot. Cook over medium heat whisking constantly until thickened. Salt and pepper to taste. Remove skin from turkey and discard. Slice breast and serve with sauce.
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