Quick Roasted Turkey With Parsley Caper Sauce Recipes

TURKEY BREAST WITH LEMON AND CAPER SAUCE

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

QUICK-ROASTED TURKEY WITH PARSLEY-CAPER SAUCE

Steps:

• Preheat the oven to 450°F. Place the turkey on a cutting board, breast side down. Using a sharp pair of kitchen shears, cut out the backbone. Flip the turkey over and open it like a book. Press on the turkey with your hands to flatten and pat dry with paper towels. Place the turkey, breast side up, on a rimmed baking sheet lined with parchment paper.
• Drizzle the oil over the turkey, and rub into the skin, then season generously with salt and pepper. Roast for 20 minutes. Remove from the oven, baste with the pan juices, and return to the oven. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, 20 to 25 minutes more.
• Meanwhile, make the parsley-caper sauce: Combine all the ingredients in a blender and pulse until combined and still slightly chunky. (The mixture should look heavy on the herbs.)
• Let the turkey rest 30 minutes before carving, then serve with the parsley-caper sauce.

TURKEY PICCATA WITH CAPERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.

PUNGENT PARSLEY AND CAPER SAUCE

Steps:

• Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
• Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

TURKEY CUTLETS WITH LEMON-CAPER SAUCE

Steps:

• In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
• In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
• Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.

GORDON RAMSAY'S ROAST TURKEY WITH LEMON, PARSLEY AND GARLIC

Steps:

• Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
• Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
• With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
• Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
• Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.).
• Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
• To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
• Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

CAPER-PARSLEY SAUCE

Steps:

• Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

SAUTEED TURKEY WITH LEMON AND CAPERS

Steps:

• Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
• Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
• Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

ROASTED CHICKEN WITH TOMATO, CHILLI AND CAPER SAUCE

Steps:

• Preheat oven to 180 degrees Celcius.
• Place the chicken pieces on a roasting tray with a rack, skin side up. Rub the skin with a little salt.
• Roast for 30 minutes or until chicken is cooked and the skin is fairly crispy.
• Meanwhile, warm the garlic and onion in the oil until fragrant. Add the chilli and capers and stir for a minute or two. Add all remaining ingredients except herbs, and lower heat. Leave to simmer while the chicken continues to cook, which will probably be about twenty minutes. It will start to thicken and become more full bodied in flavour.
• Place the chicken on a serving plate and pour the sauce over the top. Scatter with the fresh herbs and serve.