Kentucky Legend Oven Roasted Turkey Breast Food

KENTUCKY ROASTED TURKEY

Steps:

• NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A VERY CLEAN OVEN! (STEP ONE): PLACE one fresh (or properly, completely thawed) 16 lb turkey in a large colander in sink; REMOVE neck and gizzards from one fresh (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE BASE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, 6 tablespoons Accent seasoning; SLOWLY lower turkey into the bucket with brine; COVER; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator between 12 to 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector).
• PREPARE the stuffing for Recipe #490665 refrigerate until chilled; REMOVE top rack from oven; PLACE bottom rack in the lowest position; PREHEAT oven to 450°F.
• SOFTEN 1 stick unsalted butter to room temperature; FUNNEL 2 tablespoons Recipe #422315 (use seasoning mix only without added flour) into an empty spice shaker; SET aside.
• REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; BRING a large pot of water to near-boiling; CAREFULLY pour scalding hot water over turkey skin and into cavities; ALLOW turkey to drain and cool in colander; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; APPLY the butter well under the beast skin and on every outer surface, followed by a sprinkle of the reserved seasoning in spice shaker; TURN turkey breast side down and sprinkle cavity of turkey well with the seasoning; FILL neck cavity with prepared stuffing without packing; CLOSE skin flap over and sew-fasten with toothpicks; TURN turkey over; TUCK the wing tips below turkey to secure in place. FILL the large cavity of turkey loosely with stuffing; TIE legs together securely using kitchen twine; SPRINKLE turkey liberally and evenly with the reserved seasoning in spice shaker (you don't have to use all of the seasoning, just season turkey well).
• ADD the prepared onions, carrots and celery to the bottom of a large roasting pan; ARRANGE the sage sprigs and bay leaves over vegetables; POUR 2 cups water into roasting pan to cover herbs completely; PLACE a roasting rack over vegetables and herbs in pan; PLACE turkey onto rack; RUB the outer surfaces of turkey evenly and generously with the remaining RUB; PLACE turkey into preheated 450°F oven on low rack.
• FIRST, set oven timer for 45 minutes; ROAST turkey at 450°F until timer sounds; REDUCE oven temperature to 325°F; SET oven timer for 1 hour and 15 minutes.
• INSERT an instant-read thermometer without touching bone into the thickest part of the breast to read 165°F -- and in the thigh -- 180°F; OTHERWISE, continue roasting at 325°F and basting if desired) and reading temperature of turkey, until the temperatures are reached.
• TRANSFER turkey to a serving platter; COVER turkey loosely with foil; ALLOW turkey to set between 20-30 minutes before carving.
• CARVE properly for optimum enjoyment.
• SERVE and enjoy!

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.