Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. 4. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). 3) Place turkey in a roasting tin, drizzle with olive oil and season with salt and pepper. Don't mound the stuffing or the turkey will be difficult to roll. It's like an enormous jelly roll—except a turkey breast … Lay the butterflied turkey breast skin side down on a cutting board. Transfer to a platter or cutting board, garnish with lots of herbs and slice into 3/4-inch thick slices. Remove from the heat and set aside. Ina says it needs to register 150 degrees in the middle of the breast using a meat thermometer. Flavoured with garlic, mustard, white wine and bright, freshly chopped herbs, this roasted turkey is best when served with the pan juices spooned over. ... Place stuffed turkey breast seam side down on the rack on the sheet pan. Remove from the heat and set aside. Earlier I posted a review of a Guy Fieri recipe.The other one I tried out was Ina Garten’s (the Barefoot Contessa) Herb-Roasted Turkey Breast. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). Spread the remaining paste evenly on the skin. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. 1 1/2 cups chicken stock, preferably homemade. How easy is that?" Here for safekeeping for a dinner party meal. Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165° F (put the thermometer in sideways) on an instant-read thermometer. Don’t mound the stuffing or the turkey will be difficult to roll. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Ina Garten's roasted turkey breast recipe is perfect for small Thanksgiving dinners, and gives you juicy white meat and crispy skin. 1 extra-large egg, beaten. A start-to-finish review of Ina Garten's turkey and dry brine recipes — along with at-home tips and takeaways for making both even better. Serves 8. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. 6 %, cups chicken stock, preferably homemade, kosher salt & freshly ground black pepper. Meanwhile, open the turkey breast on a cutting board, skin side down. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. Spread the stuffing mixture in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Stuffed Mushroom Recipes ... Another perk: It's easier to carve than the traditional turkey. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. The Barefoot Contessa has assembled a foolproof menu of simple, elegant dishes. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website.. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Kosher salt and freshly ground black pepper. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove it from the oven and let sit, covered with foil for 15 minutes. Preparation time: 3 days. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. 1 whole (2 halves) turkey breast, boned … whole butterflied boneless turkey breast with the skin on (5 to 6 pounds). Her Thanksgiving bird is seasoned liberally (of course) with salt and pepper; stuffed with thyme, halved lemons, quartered onions, and garlic; and then brushed with a dreamy, zesty, herby butter mixture. Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from … Nov 5, 2020 - Explore Carol Boykins's board "Turkey Breast", followed by 208 people on Pinterest. 3/4 cup large-diced dried figs, stems removed, 4 tablespoons (1/2 stick) unsalted butter, 3/4 pound pork sausage, casings removed (sweet and hot mixed), 1 1/2 tablespoons chopped fresh rosemary leaves, 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm), 1 1/2 cups chicken stock, preferably homemade, Kosher salt and freshly ground black pepper, 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds), 2008, Barefoot Contessa Back to Basics, All Rights Reserved. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. If Ina’s roast turkey is anything like her roast chicken, it’s the stuff of legends. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Ina Garten Stuffed Turkey Breast Roulade. © 2020 Discovery or its subsidiaries and affiliates. Carve the turkey and arrange it artfully on top of the gravy. Slice into one inch think slices and serve with the extra stuffing. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Place a baking rack on a sheet pan. If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey roulade.. Remove from the heat and set aside. Roast until internal temperature of the turkey breast is 74°C, about one hour or 25 to 30 minutes per 500g. Meanwhile, open the turkey breast on a cutting board, skin side down. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Scrape up the brown bits with a wooden spoon. Lay the butterflied turkey breast skin side down on a cutting board. (I test in a few places.) Ina Garten's Thanksgiving recipes bring your turkey day to the next level — … Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. Add the onions and celery and saute until softened, about 5 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. When the onion mixture is … Garten also has a fantastic make-ahead turkey recipe that starts with rubbing lemon zest, thyme, and salt on it a few days before “to really flavor the meat.” Directions. Place the stuffed turkey breast seam side down on the rack on the sheet pan. When the onion mixture is cool, spread it evenly on the meat. 4) Let rest 10 mins, then snip off kitchen string. These turkey breasts, each 3/4 pound and flattened to 1/4 inch before being stuffed … Set the turkey breast on a cutting board and open it up, skin side down. Preheat the oven to 325 degrees. Place the stuffed turkey breast seam side down on the rack on the sheet pan. The turkey is ready when a thermometer inserted into the center registers 150 degrees F. Remove from oven, cover with foil and allow to rest for 10 minutes before carving. Sprinkle the meat with 2 teaspoons salt and 1 … 20.7 g See more ideas about recipes, cooking recipes, turkey recipes. All rights reserved. Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014) Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. Scrape up the brown bits with a wooden spoon. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Lay the butterflied turkey breast skin side down on a cutting board. (I test in a few places.) An alternative to the traditional turkey feast. Place the turkey breast on a rack in a roasting pan, skin side up. Add the onions and celery and sauté until softened, about 5 minutes. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Ina Garten's Favorite Thanksgiving Recipes. When the onion mixture is … No bones and it cooks to juicy perfection in under two hours. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. "All you have to do is just slice it, and if it's slow roasted, it comes out perfectly. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and … Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an … Place the stuffing mix in a large bowl. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Remove from the oven and place the turkey on a platter. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. Lay butterflied turkey breast skin side down on a cutting board. Preheat the oven to 325 degrees. This is a Ina Garten recipe. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Lay out the butterflied turkey breast skin side down and sprinkle with salt and pepper. Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet. Slice the turkey and arrange decoratively on serving platter. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. ... Ina Garten Reveals Her Absolute Favorite Holiday Food.

This classic family-style dinner is deceptively simple, despite how intimidating turkey may seem. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Place a baking rack on a sheet pan. Rub the mixture evenly all over the skin of the turkey breast. 3. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. The perfect temperature, like, perfectly rare all the way through," Ina told us. Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up. Rub the mixture evenly all over the skin of the turkey … Sprinkle the meat with 2 tsp salt and 1 tsp pepper. Place the stuffing mix in a large bowl. https://www.williams-sonoma.com/recipe/rolled-stuffed-turkey-breast.html Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Roulade with Ginger Buttercream Recipe. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Meanwhile, open the turkey breast on a cutting board, skin side down. Serve hot with extra gravy on the side. Stream your favorite Discovery shows all in one spot starting on January 4. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Preheat the oven to 325 degrees. Total Carbohydrate How long to cook a stuffed turkey breast: One of the beauties of preparing stuffed turkey breast is that it takes far less time to cook than a whole turkey. Pour the wine into the bottom of the roasting pan. In preparation for the Thanksgiving holiday, I have been testing some turkey breast recipes from Food Network’s website. 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