Roasted Turkey Breast And Natural Jus With Mushroom Brown Butter And Sage Stuffing Recipes

HERB-ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN BUTTER, AND SAGE STUFFING

Steps:

• In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
• Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.
• Preheat oven to 400 degrees.
• Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.
• Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.
• Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.
• In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.
• Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

JUICIEST GARLIC HERB ROAST TURKEY BREAST RECIPE

Steps:

• Salt the Turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and season with salt underneath as well.) Set aside at room temprature for 30 minutes BUT, if you have the time, chill the turkey in fridge uncovered for 2 hours or overnight (see notes).
• If you have chilled the turkey, take it out and set it aside at room temperature while you work on the rest of the ingredients.
• Roast the grapes. Preheat the oven to 450 degrees F. Add the grapes to a 9 1/2 x 13 baking pan (mine is cast iron like this one). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer the grapes to a plate for now. Leave the oven on.
• Flavor the Turkey with the Spice Mixture, Garlic and Fresh Parsley. In a small bowl, mix together the spices. Season turkey with spice mixture on all sides (again, carefully lift skin and rub spice mixture underneath.) In a large bowl, combine garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Add the turkey into the bowl and apply the garlic and parsley mixture all over (again, very important to apply mixture underneath the skin.)
• Assemble the Turkey Breast in the Pan. In the same pan you used earlier, add the shallots and celery to make a bed for the turkey. Simply season with kosher salt and drizzle a little extra virgin olive oil. Place the turkey breast on top.
• Roast the Turkey Breast. Put the turkey pan on the middle rack of the heated oven and immediately turn the heat down to 350 degrees F. Roast for up to 45 minutes or until its internal temperature registers somewhere between 150 to 155 degrees F. Check occassionally, if at some point during roasting, you notice the turkey skin turning too dark, cover it with foil and continue roasting.
• Add Grapes Back In. Closer to the end of your roasting time, carefully remove the turkey from the oven to add in the grapes. Return to the oven very briefly so the grapes warm through (if your turkey needs a little bit of color, stick it under the broiler for a couple of minutes and watch carefully).
• Remove from Oven and Let Rest Briefly Before Serving. Cover the turkey loosley with foil and let turkey rest undisturbed for about 15 minutes before slicing through to serve. The turkey meat will continue to cook and its internal temparture should rise to 165 degrees F.
• To Carve or Slice the Turkey Breast. Transfer the turkey breast to a clean cutting board. Start at the breast bone and continue carving from there making sure to keep your knife close to ribs. Once the meat is off the bone, you can slice the breast crosswise into slices.

MAPLE SAGE BACON-WRAPPED TURKEY BREAST WITH STUFFING CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
• Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
• Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
• Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.

STUFFED HASSELBACK TURKEY BREAST

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
• Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
• Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.