RECIPE TITLE "Roast Turkey with Classic Pan Gravy Recipe"
Source: Casual Cuisines of the World - Diner,
Serves 6 --- moderate
Smart diner cooks know that a simply roasted turkey breast can make any day feel like a holiday. In this recipe, a marinade helps keep the meat juicy, while adding extra flavor. Ask your butcher to bone the breast for you, then to roll and tie it for more even cooking.
Other necessary recipes:
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried thyme, crumbled
1 teaspoon dried sage, crumbled
1/8 teaspoon freshly ground pepper, plus pepper to taste
1 boneless turkey breast, about 3 1/4 lb, rolled and tied
2 cups chicken stock
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock, warmed
Salt and freshly ground pepper
Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.
In a large baking dish, stir together the olive oil, garlic, thyme, sage and the 1/8 teaspoon pepper. Place the turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Cover and refrigerate overnight, basting a few times with the marinade.
Preheat the oven to 350 degrees F.
Place the breast on a rack in a roasting pan, season lightly with salt and pepper and pour 1 cup of the chicken stock over the breast and into the bottom of the pan. Roast, basting with the pan juices every 5-10 minutes, until an instant-read thermometer inserted into the center registers 165 degrees F, about 1 hour and 20 minutes. Check the pan periodically during roasting and add the remaining 1 cup stock to the pan as it becomes dry. Transfer the breast to a warmed serving platter and cover with aluminum foil while you make the gravy.
To make the gravy, place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Remove from the heat and set aside.
In a saucepan over medium heat, melt the butter. Sprinkle the flour over the butter and whisk constantly until the flour is absorbed and the mixture is bubbling and golden, 2-3 minutes. Add the reduced drippings and warmed chicken stock and continue to whisk until thickened, 7-10 minutes. Season to taste with salt and pepper.
Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates. Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes. TURKEY (allow 1 1/4 pounds per person)
Unstuffed: 12 minutes per pound
Stuffed: 16 minutes per pound
Initial interval: 450 degrees for 30 minutes
Second step: lower heat to 375 degrees and continue to roast
Recipe reprinted by permission of Weldon Owen. All rights reserved
| Nutrition Facts
Facts per Serving
Calories: 618 Fat: 30g Carbohydrates: 45g
Cholesterol: 137mg Sodium: 763mg Protein: 41g
Fiber: 4g % Cal. from Fat: 44% % Cal. from Carbs: 29%
Everyday Turkey Cookbook With its taste and versatility, turkey has become a year-round staple. High in protein and low in fat and cholesterol, turkey is delicious, hot or cold. Finally, here's an entire cookbook dedicated to the bird, with everything from traditional, whole-bird family feasts to unusual ethnic and regional twists. Alongside the classics like the All-American Burger (ground turkey is a low-fat alternative to beef) are Turkey Fajitas with Lime-Vinegar Marinade, Mesquite-Smoked Turkey Thighs, Drumsticks Smothered in Roasted Garlic & Red Basil Gravy, and Turkey Cutlets with Champagne-Cream Sauce. Included are: Expert tips on buying, storing, and cooking turkey Ideas for trimmings Suggestions for what to do with leftovers Recipes for both beginners and experienced chefs
14x11x9 Clay Roaster Made of pure, natural clay, this large roaster provides a gentle roasting with moist and succulent results every time. A clay domed lid seals in the juices. Cook healthy with little or no oils - your chicken, meat, seafood and vegetables cook slowly, retaining vitamins and nutrients along the way. Can be used in both conventional ovens and microwave ovens. Before using, briefly rinse the clay roaster and lid in water - this allows a release of steam inside as your food cooks.