Breast Of Turkey Provencal Recipes

TURKEY BREAST WITH PROVENCAL HERBS

Steps:

• Sprinkle the turkey breasts with salt and pepper.
• Heat the oil in a skillet and add the breasts skin side down. Cook over moderately high heat about 10 minutes. Turn the pieces and add the garlic, thyme, bay leaves and rosemary. Cook for 10 minutes longer.
• Pour in the wine, scraping and stirring to dissolve any particles clinging to the pan. Add the broth, cover and simmer for 15 minutes.
• Uncover and reduce the liquid by half over high heat. Swirl in the butter and sprinkle with the basil. Serve with the garlic cloves.

BREAST OF TURKEY PROVENCAL

Steps:

• Pound turkey cutlets to 1/4 in thickness.
• Combine flour, salt, pepper in plastic bag.
• Add turkey, shake till coated.
• Combine wine, garlic, rosemary, oregano, set aside.
• Coat a large skillet with olive oil cooking spray, preheat.
• Cook turkey 2-3 minutes per side or until nicely browned.
• Pour wine mixture over turkey, add bay leaf.
• Reduce heat to medium low, add sun-dried tomatoes, cook till wine is reduced by half.
• Add chicken broth.
• Cover and simmer 5-7 minutes, until turkey and tomatoes are tender.
• Sprinkle with parsley.
• Serve over pasta or noodles if desired.

TURKEY WITH HERBES DE PROVENCE AND CITRUS

Steps:

• To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
• Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
• Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
• To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

SALT-AND-PEPPER ROAST TURKEY BREAST

Steps:

• Keep the butter nearby. Place about 1/4 cup kosher salt in a small bowl and keep nearby as well, along with a black-pepper grinder. Transfer the turkey breast to a large sheet pan and thoroughly dry all over with a paper towel; get it as bone-dry as you can.
• Using your hands, very liberally rub the butter all over the turkey breast. (If the butter is difficult to spread, soften it further in the microwave in 10-second intervals.) Make sure to slather the butter on the underside and bones in addition to the entire surface of the skin. Wipe your hands with a towel.
• Generously season the turkey all over with salt, especially inside the cavity. You don't have to be precise here, but do go heavy on the salt - the turkey can take it. (In general, you should account for about 1 teaspoon Diamond Crystal kosher salt or 3/4 teaspoon Morton coarse kosher salt per pound.) Next, generously grind black pepper all over the turkey; again, no need to measure this. Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour.
• Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Place the turkey breast in the oven, then with the oven door still open, carefully pour 1 cup water into the sheet pan with the turkey. Close the oven door and roast until the turkey's internal temperature reaches 150 degrees, 13 to 15 minutes per pound. (To read the temperature, insert an instant-read thermometer into the thickest part of one of the breasts, making sure to avoid the bone, which will give you an inaccurate reading.) Very carefully rotate the pan halfway through roasting and add another cup of water if the pan looks dry. When done roasting (1 1/2 to 2 hours), the skin should be golden brown and crispy.
• Let the turkey breast rest in its pan, uncovered, until cool enough to handle, at least 30 minutes and up to 1 hour. Transfer to a cutting board. Cut along one side of the breastbone with a sharp knife, then the other, cutting each breast off the bone, and keeping the skin intact. Thickly slice each breast crosswise and serve on a large platter scattered with the lemon quarters. Taste the pan juices and, if they're a little salty, stir in a little hot water. If they need more seasoning, stir in salt and pepper. Spoon the pan juices over and around the sliced turkey.

MOIST TURKEY BREAST

Steps:

• Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING

Steps:

• Prepare the stuffing:
• Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
• In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
• Preheat the oven to 375°F.
• Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
• Prepare the garlic head:
• Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
• While the garlic is roasting, finish the stuffing:
• In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
• Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
• In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
• Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
• Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
• Ashkenazi Mashed Potato Stuffing Variation:
• Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
• Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.