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Roasted Turkey Breast & Farro-Endive Salad

with Brown Butter Apple Compote

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Fall comfort food gets a delicious lift in this recipe: we’re topping roasted turkey breast with a compote made by cooking apple and shallot in brown butter, for sweet, toasty results.

fresh
ingredients
Roasted Turkey Breast & Farro-Endive Salad with Brown Butter Apple Compote
Title
  • 1 Turkey Breast Roast
  • ⅔ cup Semi-Pearled Farro
  • 1 Apple
  • 1 Meyer Lemon
  • 1 White Endive
  • 1 bunch Chives
  • 2 Tbsps Butter
  • 1 Shallot
  • 1 Tbsp Honey
  • 1 Tbsp Whole Grain Dijon Mustard

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Sear & roast the turkey:
1 Sear & roast the turkey:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Remove and discard the netting from the turkey; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 3 to 5 minutes, or until lightly browned. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer the seared turkey to the prepared sheet pan. Roast 15 to 17 minutes, or until the turkey is cooked through. (An instant-read thermometer inserted into the turkey should register 165ºF.) Remove from the oven. Transfer the roasted turkey to a cutting board; let rest for at least 5 minutes.

2 Cook the farro:

While the turkey sears, add the farro to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the farro:
Prepare the ingredients:
3 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Peel and finely chop the shallot. Cut off and discard the root end of the endive; thinly slice crosswise. Quarter and deseed the lemon. Core the apple, then small dice. Roughly chop the walnuts. Cut the chives into 1/2-inch pieces.

4 Cook the endive:

While the farro continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add half the shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the endive; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add half the honey (kneading the packet before opening) and the juice of 2 lemon wedges; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Cook the endive:
Make the compote:
5 Make the compote:

While the turkey rests, in the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the apple and remaining shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the juice of the remaining lemon wedges and remaining honey. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.

6 Finish & plate your dish:

Slice the rested turkey crosswise into ¼-inch-thick pieces. To the pot of cooked farro, stir in the cooked endive, mustard, half the chives, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the finished farro and sliced turkey between 2 dishes. Top the turkey with the compote. Garnish with the walnuts, remaining chives, and a drizzle of olive oil. Enjoy!

Finish & plate your dish: