Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Preheat the oven to 325 degrees. When the onion mixture is cool, spread it evenly on the meat. (I test in a few places.) 3) Place turkey in a roasting tin, drizzle with olive oil and season with salt and pepper. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an … Stuffed Mushroom Recipes ... Another perk: It's easier to carve than the traditional turkey. Place the stuffed turkey breast seam side down on the rack on the sheet pan. 6 %, cups chicken stock, preferably homemade, kosher salt & freshly ground black pepper. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Lay the butterflied turkey breast skin side down on a cutting board. Lay the butterflied turkey breast skin side down on a cutting board. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Scrape up the brown bits with a wooden spoon. Ina says it needs to register 150 degrees in the middle of the breast using a meat thermometer. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. ... Place stuffed turkey breast seam side down on the rack on the sheet pan. 20.7 g Spread the stuffing mixture in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffing mix in a large bowl. Lay out the butterflied turkey breast skin side down and sprinkle with salt and pepper. 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. 1 whole (2 halves) turkey breast, boned … whole butterflied boneless turkey breast with the skin on (5 to 6 pounds). 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.” If necessary, pound the turkey to an even thickness of about 1 inch. (I test in a few places.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Add the onions and celery and sauté until softened, about 5 minutes. Rub the mixture evenly all over the skin of the turkey … Rub the mixture evenly all over the skin of the turkey breast. Ina Garten Stuffed Turkey Breast Roulade. Sprinkle the meat with 2 tsp salt and 1 tsp pepper. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. 3. 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. If Ina’s roast turkey is anything like her roast chicken, it’s the stuff of legends. 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. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Roulade with Ginger Buttercream Recipe. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. The perfect temperature, like, perfectly rare all the way through," Ina told us. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. Serve hot with extra gravy on the side. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Preheat the oven to 325 degrees. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. These turkey breasts, each 3/4 pound and flattened to 1/4 inch before being stuffed … 4) Let rest 10 mins, then snip off kitchen string. Remove from the heat and set aside. Remove from the heat and set aside. When the onion mixture is … Place the turkey breast on a rack in a roasting pan, skin side up. Nov 5, 2020 - Explore Carol Boykins's board "Turkey Breast", followed by 208 people on Pinterest. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Spread the remaining paste evenly on the skin. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. The Barefoot Contessa has assembled a foolproof menu of simple, elegant dishes. 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. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. It's like an enormous jelly roll—except a turkey breast … She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Place a baking rack on a sheet pan. Place the turkey breast on a rack in a roasting pan, skin side up. 1 1/2 cups chicken stock, preferably homemade. Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from … Total Carbohydrate Remove from the heat and set aside. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. Scrape up the brown bits with a wooden spoon. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Don't mound the stuffing or the turkey will be difficult to roll. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Don’t mound the stuffing or the turkey will be difficult to roll. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website.. https://www.williams-sonoma.com/recipe/rolled-stuffed-turkey-breast.html ... Ina Garten Reveals Her Absolute Favorite Holiday Food. Remove it from the oven and let sit, covered with foil for 15 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Pour the wine into the bottom of the roasting pan. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. © 2020 Discovery or its subsidiaries and affiliates. Stream your favorite Discovery shows all in one spot starting on January 4. 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.. Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014) Transfer to a platter or cutting board, garnish with lots of herbs and slice into 3/4-inch thick slices. All rights reserved. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. 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. Kosher salt and freshly ground black pepper. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). (The stuffing may be prepared ahead and stored in the refrigerator overnight.). Preheat the oven to 325 degrees. This is a Ina Garten recipe. Carve the turkey and arrange it artfully on top of the gravy. See more ideas about recipes, cooking recipes, turkey recipes. Place the stuffing mix in a large bowl. In preparation for the Thanksgiving holiday, I have been testing some turkey breast recipes from Food Network’s website. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. Slice into one inch think slices and serve with the extra stuffing. Place a baking rack on a sheet pan. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Flavoured with garlic, mustard, white wine and bright, freshly chopped herbs, this roasted turkey is best when served with the pan juices spooned over. Ina Garten's Thanksgiving recipes bring your turkey day to the next level — … "All you have to do is just slice it, and if it's slow roasted, it comes out perfectly. Serves 8. Lay butterflied turkey breast skin side down on a cutting board. An alternative to the traditional turkey feast. 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. Directions. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and … Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. 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. Lay the butterflied turkey breast skin side down on a cutting board. Add the onions and celery and saute until softened, about 5 minutes. 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. Preparation time: 3 days. How easy is that?" Here for safekeeping for a dinner party meal. Slice the turkey and arrange decoratively on serving platter. Ina Garten's Favorite Thanksgiving Recipes. 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. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet. 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. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. When the onion mixture is … 1 extra-large egg, beaten.

This classic family-style dinner is deceptively simple, despite how intimidating turkey may seem. Remove from the oven and place the turkey on a platter. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Sprinkle the meat with 2 teaspoons salt and 1 … No bones and it cooks to juicy perfection in under two hours. Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Preheat the oven to 325 degrees. 4. Meanwhile, open the turkey breast on a cutting board, skin side down. Ina Garten's roasted turkey breast recipe is perfect for small Thanksgiving dinners, and gives you juicy white meat and crispy skin. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Meanwhile, open the turkey breast on a cutting board, skin side down. Set the turkey breast on a cutting board and open it up, skin side down.

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