Preheat oven to 400°F.

Season turkey breast with salt and pepper.

In a large cast iron pan, heat olive oil over medium heat. Once hot, add turkey breast. Sear turkey breast on both sides, approximately 5 minutes each side. Transfer turkey breast to plate.

In the same pan, add butter, diced onion, chopped carrots, halved cremini mushrooms, sliced celery stalk and minced garlic. Cook over medium heat for 10 minutes, stirring occasionally.

Combine Riesling, poultry stock, heavy cream and Dijon mustard in a large mixing bowl. Whisk until smooth. Season with salt and pepper.

Once vegetables have cooked, add wine mixture to the pan. Bring to a boil over medium heat.

Add seared turkey breast to pan, skin side up. Sprinkle with thyme. Transfer to oven until the interior temperature of the turkey breast reaches 165°F (approximately 40-45 minutes).

Serve and enjoy!