Boned Roast Turkey Breast With Spinach Stuffing Crispy Potatoes Food

STUFFED TURKEY BREAST

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
• Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
• Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
• Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
• Special equipment: kitchen twine .

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.

SAUSAGE AND MUSHROOM STUFFED BONELESS TURKEY BREAST

Steps:

• Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool.
• While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten.
• To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed.
• Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast.
• Preheat the oven to 375 degrees F.
• Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes.
• Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm.
• Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
• Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
• What juicy breasts!

TURKEY BREAST WITH SPINACH-HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Prepare stuffing: In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in dried spinach, thyme, sage, 3/4 cup chicken broth, salt, and black pepper. Place bread cubes in large bowl; add spinach mixture and toss to mix well.
• Pat turkey breast dry with paper towels. With fingertips, gently separate skin from meat on breast, being careful not to break skin. Spread stuffing mixture on meat under skin. Place turkey, skin side up, on rack in small roasting pan (13" by 9"). Cover turkey with loose tent of foil.
• Roast turkey 1 hour and 45 minutes. Remove foil and roast 30 to 40 minutes longer. Start checking for doneness during last 30 minutes of cooking. Turkey breast is done when temperature on meat thermometer inserted into thickest part of breast (not touching bone) reaches 165 degrees F and juices run clear when thickest part of breast is pierced with tip of knife. (Internal temperature will rise 5 degrees F upon standing.)
• Transfer turkey to warm platter. Let stand 15 minutes to set juices for easier carving.
• Meanwhile, prepare gravy: Remove rack from roasting pan. Pour drippings through sieve into 1-cup liquid measuring cup or small bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Skim and discard fat. Place roasting pan on medium-high and cook 1 to 2 minutes to brown bits on bottom of pan, stirring. Carefully add wine and cook 1 minute. Stir cornstarch into remaining 1 1/2 cups broth and add with meat juices to roasting pan. Heat to boiling; boil 1 to 2 minutes or until gravy thickens, stirring to loosen brown bits from bottom of pan. Pour gravy (or strain, if you like) into gravy boat; serve with sliced turkey. Makes about 2 cups gravy.Nutritional information is based on one serving of turkey with stuffing.Each 2 tablespoons gravy: About 5 calories, 1 g protein, 1 g carbohydrate, 0 g total fat, 0 g fiber, 0 mg cholesterol, 85 mg sodium.

ROAST TURKEY BREAST

Steps:

• Preheat oven to 450 degrees F. Rinse and pat dry turkey breast. Place in a large baking tray that fits a rack. We will season and bake in same dish. Using paring knife or shears, trim fat from turkey breast, if necessary.
• In a small bowl, add softened butter, garlic, rosemary, smoked paprika, salt and pepper.
• Mash and mix with a fork.
• Using hands or brush (depends how soft is your butter), rub turkey breast with seasoned butter all around, starting from the bottom with bone side. Make sure to rub the meat part, in the crevices and under the skin well whenever possible.
• Make sure turkey breast is side up. Place it on a rack and then put rack inside the baking dish. Pour water on a side.
• Bake uncovered for 20 minutes on a bottom rack. Loosely cover with foil and bake for 70-80 minutes more or until internal temperature in the deepest part of meat reaches 150 - 155 degrees F when checked with thermometer. Remove from the oven and let rest for 20 minutes.
• Slice against the grain using a sharp knife.
• Serve warm with mashed potatoes and gravy.

BONED ROAST TURKEY BREAST WITH SPINACH STUFFING & CRISPY POTATOES

Steps:

• Stuffing: Heat 1 Tb. oil in 12-inch skillet over medium-high heat. Add ham; reduce heat to low and cook about 5 minutes. Add another 1 Tb. oil and the garlic; saute until garlic is fragrant, about 1 minute. Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 to 3 minutes. Transfer to a bowl. Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. Center turkey breast, skin-side down, on the twine. Season turkey with 1/2 tsp. each salt and pepper. Place stuffing along center breastbone area. Using both hands, bring both sides of turkey up around stuffing. Tie turkey once with 30-inch piece of twine around the length to reinforce. Snip off long ends of twine. Coat a heavy cookie sheet with sides with cooking spray; set turkey in center, skin side up. Brush with 1 Tb. of oil and season the skin with 1/2 tsp. of salt and 3/4 tsp. pepper. Roast turkey 45 minutes. Toss potatoes with remaining 2 Tbs. oil and sprinkle with salt and pepper. After turkey has roasted 45 minutes, remove from oven and place potatoes, cut-side down, in a single layer around it. Return to oven; roast until potatoes are golden and a meat thermometer inserted in thickest part of turkey registers 160 degrees. Total cooking time: 1 1/2 to 1 3/4 hours. Transfer turkey to cutting board; let rest 20 minutes. Remove twine. Keep potatoes warm in covered bowl. Set sheet over burner on low; add wine, stirring to loosen browned bits. Pour drippings into a pan; add broth and simmer. Whisk in cornstarch and simmer until thickened. Slice turkey, and serve with potatoes and sauce. 633 calories, 66g protein, 27g carbohydrates, 27g fat (7g saturated), 197mg cholesterol, 4g fiber, 701mg sodium

BONED ROAST TURKEY BREAST WITH SPINACH STUFFING & CRISPY POTATOES

Steps:

• Stuffing: Heat 1 Tb. oil in 12 inskillet over medium-high heat. Add ham; reduce heat to low and cook about 5 minutes. Add another 1 Tb. oil and the garlic; saute until garlic is fragrant, about 1 minute. Increase heat to medium-high; stir in spinach, nutmeg, and a light sprinkling of salt and pepper, and cook 2 - 3 minutes. Transfer to a bowl. Stir in cheese, raisins and bread crumbs; adjust seasonings and stir in eggs. Tying the turkey Place stuffing along center of roast. Tie crosswise with kitchen twine. then tie lengthwise for reinforcement. Turkey: Adjust oven rack to center position; heat to 400 F. Center turkey breast, skin-side down, on the twine. Season turkey with 1/2 tsp. each salt and pepper. Place stuffing along center breastbone area. Using both hands, bring both sides of turkey up around stuffing. Alternating between the ends (so turkey is evenly stuffed), tie turkey crosswise with the 18-inch lengths of twine. Tie turkey once with twine around the length to reinforce. Coat a heavy cookie sheet with sides with cooking spray; set turkey in center, skin side up. Brush with 1 Tb. of oil and season the skin with 1/2 tsp. of salt and 3/4 tsp. pepper. Roast turkey 45 minutes. Toss potatoes with remaining 2 Tbs. oil and sprinkle with salt and pepper. After turkey has roasted 45 minutes, remove from oven and place potatoes, cut-side down, in a single layer around it. Return to oven; roast until potatoes are golden and a meat thermometer inserted in thickest part of turkey registers 160 degrees. Transfer turkey to cutting board; let rest 20 minutes. Remove twine. Keep potatoes warm in covered bowl. Set sheet over burner on low; add wine, stirring to loosen browned bits. Pour drippings into a pan; add broth and simmer. Whisk in cornstarch and simmer until thickened. Slice turkey, and serve with potatoes and sauce.