MADEIRA-GLAZED ROAST TURKEY
Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids.
Provided by JackieOhNo
Categories Poultry
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Make Cornbread: Heat oven to 425 degrees. Lightly butter 13x9" baking pan. Mix flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Whisk eggs, milk, and butter in small bowl until blended, then pour into dry ingredients and stir just until moistened. Spread batter evenly in prepared pan. Bake until pick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan.
- Make Stuffing: Heat 1 T. butter in large saucepan over medium heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Add mushrooms and 2 T. butter; cook until mushrooms are lightly browned about 5 minutes. Stir in sallot and remove from heat. Crumble cornbread into large mixing bowl. Add mushroom mixture, thyme, sage, salt, and pepper and toss to combine. Stir in enough milk to lightly moisten stuffing. Add 1 T. butter and combine.
- Make Turkey: Heat oven to 325 degrees. Rinse turkey inside and out and pat dry. Combine 4 T. butter, the fresh herbs, lemon juice, and salt and pepper to taste. Using fingers, lift skin from breast and spread butter mixture evenly under skin. Sprinkle cavities lightly with salt and pepper.
- Place turkey on rack in large roasting pan and spoon stuffing loosely into both cavities. Tuck skin at neck under, then fold iwngs under and tie legs together.
- Roast turkey 2-3/4 hours, basting with pan juices every 30 minutes. Increase heat to 350 degrees and pour Madeira over turkey. Roast until meat thermometer inserted in breast meat registers 170 degrees, about 30 minutes longer. Turkey should be glazed and brown. Transfer to platter and let stand.
- Measure and reserve 1/4 cup cranberries. Simmer remaining cranberries and 1 cup turkey stock in medium saucepan over medium heat until cranberries pop. Puree through food mill or press through fine sieve. Degrease pan juices in roasting pan and add tangerine juice and remaining 1 cup turkey stock. Boil, scraping loose browned bits on bottom of pan, until reduced by half, about 20 minutes. Strain into saucepan and stir in cranberry puree, reserved 1/4 cup cranberries, and the sugar. Season to taste with salt and pepper. Simmer over medium heat just until cranberries pop, about 5 minutes. Pour into sauceboat.
- Carve turkey and serve with sauce.
Nutrition Facts : Calories 1574.7, Fat 80.2, SaturatedFat 33.2, Cholesterol 532.1, Sodium 1303.5, Carbohydrate 73.5, Fiber 5.8, Sugar 21.9, Protein 130
ROASTED TURKEY BREAST WITH MADEIRA SAUCE
Make and share this Roasted Turkey Breast With Madeira Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an oven to 350F degrees.
- Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 teaspoons.
- of the thyme.
- Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends.
- When tied together, they should form a roast of even thickness.
- Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
- In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs.
- of the butter.
- When they are nearly smoking, brown the roast for 3 to 4 minutes per side.
- Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.
- Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil.
- Let the turkey rest for 10 to 15 minutes.
- Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 teaspoons.
- thyme.
- Bring to a simmer and whisk to scrape up any browned bits; keep warm.
- In a small saucepan over medium-low heat, melt the remaining 2 Tbs.
- butter.
- Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes.
- Add the stock from the roasting pan along with the Madeira, stirring to combine.
- Bring to a simmer, whisking constantly.
- Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes.
- Taste and adjust the seasonings with salt and pepper.
- Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter.
- Pour the sauce into a sauceboat and pass alongside the turkey.
- Serve immediately.
ROASTED TURKEY BREAST WITH DRIED FRUITS PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time P1DT2h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
- Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
- In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
- Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
- Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.
ROAST TURKEY BREAST WITH GRAVY
Here's everything you love about a classic turkey centerpiece scaled down. Roasting just a breast means the turkey cooks more quickly and evenly than a whole bird, is more likely to stay uniformly juicy and gives you wonderful white meat for easy slicing. Serve it with a delicious, speedy gravy made from the pan juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.
- Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
- Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
SPANISH MARSALA TURKEY BREAST
Every home cook has a go-to party dish; this one is mine. The only prep is popping everything in to marinate before roasting. It's a lifesaver during the holidays. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut each turkey breast half crosswise in half; place in a bowl or shallow dish. Add dates, olives, vinegar, oil, capers, garlic, oregano, bay leaves and salt. Turn turkey to coat; cover and refrigerate 3-4 hours., Preheat oven to 350°. Place turkey in a single layer in a large shallow roasting pan; top with marinade mixture. Sprinkle brown sugar over turkey. Pour wine around turkey. Bake, uncovered, until a thermometer inserted in turkey reads 165°, basting turkey occasionally with pan juices, 35-45 minutes., Remove from oven; let turkey stand 5 minutes before slicing. Discard bay leaves. Serve turkey with date-olive mixture and pan juices.
Nutrition Facts : Calories 661 calories, Fat 29g fat (6g saturated fat), Cholesterol 132mg cholesterol, Sodium 793mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 3g fiber), Protein 52g protein.
TERIYAKI TURKEY BREAST
Marinating this turkey breast overnight gives it great flavor and a juicy tenderness. "This is the best turkey you will ever eat," assures Marvin Hayes from Delano, Minnesota. Leftovers-if there are any-taste terrific in the two delicious dishes that follow.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings plus carcass and 3 cups cubed leftover meat.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.
Nutrition Facts :
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
OVEN-ROASTED TURKEY BREAST
Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's the key to moist, juicy meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.
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- Set oven rack in the bottom of the oven and preheat to 325 degrees F. Set a wire roasting rack in a large roasting pan and coat the rack with cooking spray.
- To prepare turkey: Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil in a small bowl. Season with salt.
- Reserve giblets and neck for the stock; discard the liver. Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper and place onion in cavity.
- With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Smear the herb mixture between the flesh and the skin on both sides of the breastbone. Tie the drumsticks together and tuck the wing tips behind the back. Set the turkey, breast-side up, in the prepared roasting pan and tent with foil.
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