Turkey Ballotine With Prosciutto Sage And Roasted Root Vegetables Recipes

TURKEY SAUSAGE WITH ROOT VEGETABLES

Steps:

• In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender. , Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage.

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Steps:

• Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
• Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

ROASTED TURKEY AND ROOT VEGETABLES

Steps:

• Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
• Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
• In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
• Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
• Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
• Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
• Spray 2 heavy large baking sheets with nonstick spray.
• Combine all remaining ingredients except garlic in very large bowl; toss to coat.
• Season generously with salt and pepper.
• Divide vegetable mixture between prepared sheets.
• Place 1 sheet on each oven rack.
• Roast 30 minutes, stirring occasionally.
• Reverse positions of baking sheets.
• Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
• Makes 8 servings.

TURKEY AND ROOT VEGGIE SHEET-PAN DINNER

Steps:

• Preheat oven to 375°. Line a 15x10x1-inch baking pan with foil. Place bacon on prepared pan; bake 15 minutes. , Meanwhile, in a large bowl, toss potatoes, carrots and onions with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle remaining salt and pepper on tenderloins. , Remove par-cooked bacon from baking pan. Transfer vegetables to pan, spreading evenly. Place tenderloins on top of vegetables; cover with bacon slices. Bake until a thermometer reads 165° and vegetables are tender, 30-35 minutes. If desired, top with parsley to serve.

ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC

Steps:

• Pat turkey dry.
• Run hands under skin of turkey, separating skin from breast and thighs.
• Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
• Carefully arrange half of prosciutto under skin over breast and thighs.
• Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
• Sprinkle remaining prosciutto into cavity.
• Place turkey in heavy large roasting pan.
• Cover with plastic and chill overnight.
• Preheat oven to 450°F
• Rub outside of turkey with oil.
• Season with pepper.
• Place 1 head of garlic in cavity of turkey.
• Place 2 heads of garlic in roasting pan.
• Tie turkey legs together.
• Roast turkey 30 minutes.
• Reduce oven temperature to 325°F
• Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
• Transfer turkey to platter.
• Surround with roasted garlic and garlic from turkey cavity.
• Remove prosciutto from turkey cavity; reserve.
• Tent turkey with foil.
• Pour pan juices into large glass measuring cup.
• Skim fat from surface of pan juices, reserving 3 tablespoons fat.
• Set roasting pan over medium-high heat.
• Add wine and bring to boil, scraping up any browned bits.
• Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
• Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
• Add flour; stir until golden, about 2 minutes.
• Whisk in pan juices.
• Mix in 1/2 teaspoon rosemary.
• Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
• Mix in reserved prosciutto.
• Garnish turkey with rosemary springs. Serve with gravy.