Christmas rosette of mandarin-rosemary glazed turkey over creamy almond couscous

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the turkey breast dry with paper towels and place it on a board.

2. 2

   In a bowl, combine the zest and juice of 2 mandarins, honey, Dijon mustard, chopped rosemary, garlic, 30 ml (2 tbsp) olive oil, salt, and black pepper.

3. 3

   Rub the turkey breast all over with this mixture and let it rest for 15 minutes while you prepare the remaining ingredients.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the turkey breast for 2 to 3 minutes per side until lightly browned.

5. 5

   Transfer the skillet to the oven and roast the turkey at 200 °C / 400 °F for 22 to 28 minutes, or until cooked through yet juicy. Baste once with the pan juices during roasting.

6. 6

   Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often. Remove when golden and fragrant.

7. 7

   In a medium saucepan, melt the butter over medium heat. Add the shallot and cook for 3 minutes until softened.

8. 8

   Add the couscous to the saucepan with the shallot and stir for 1 minute to lightly toast it.

9. 9

   Pour in the hot chicken broth and cooking cream. Cook over low heat for 5 to 6 minutes, stirring often, until the couscous is tender and creamy.

10. 10

    Stir in half of the toasted almonds, half of the chopped parsley, and the dried cranberries. Adjust salt and pepper, turn off the heat, and cover for 2 minutes.

11. 11

    Remove the turkey from the oven and let it rest for 8 minutes. Squeeze the juice of the remaining mandarin over the top for brightness and shine.

12. 12

    Slice the turkey into thick medallions and arrange them in a rosette shape on a large platter or individual plates, placing the creamy couscous underneath and in the center.

13. 13

    Finish with the remaining toasted almonds, the rest of the parsley, and a little extra fresh rosemary. Serve hot.