Roasted Whole Turkey Breast With White Wine Gravy Food

ROAST TURKEY BREAST WITH GRAVY

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.

ROAST TURKEY WITH WHITE WINE GRAVY

Steps:

• To brine turkey: Remove neck and giblets from turkey and set aside in the refrigerator for the giblet stock. Drain any liquid from the turkey cavity. Place the turkey on a rack set in a roasting pan. Dry the cavity and skin well with paper towels. Gently loosen skin, running fingers between it and the meat. Mix 1 tablespoon each chopped parsley, rosemary, thyme sage and salt and ground pepper in a small bowl. Rub half the mixture under the skin and the other half on the skin. Refrigerate the turkey, uncovered and breast-side up, for at least 24 hours and for up to 48 hours.
• Meanwhile, prepare stock: Place the reserved neck and giblets in a large saucepan, along with 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves and peppercorns. Add water and bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, uncovered, for 2 hours, skimming fat and foam as needed. Strain through a fine sieve into a measuring cup (discard solids). You should have 2 to 2 1/2 cups stock. Set aside in the refrigerator.
• When ready to roast the turkey, position rack in the lower third of oven; preheat to 475°F. Let the turkey stand at room temperature while the oven heats. Place lemon, the remaining 4 garlic cloves, parsley leaves, rosemary sprigs, thyme sprigs and sage leaves in the cavity. Fill the rest of the cavity with some of the remaining onions, carrots and celery. Place any remaining vegetables in the roasting pan. Rub oil over the turkey. Pour wine into the pan.
• Place the pan in the oven and reduce the temperature to 350°. Roast the turkey until an instant-read thermometer inserted in the thickest part of the breast and the innermost part of the thigh registers 165°F, 2 to 2 1/2 hours.
• Transfer the turkey (still on the rack to keep the skin toward the bottom from getting too soggy) to a cutting board. Let rest for at least 20 minutes.
• While the turkey rests, make gravy: Using a slotted spoon, remove the vegetables from the pan and discard. Pour the drippings into a fat separator or a large measuring cup. Set the pan over 2 burners on medium heat. If using flour as a thickener, add 2 tablespoons of the separated fat to the pan and sprinkle with 1/4 cup flour; whisk to combine. Slowly add the remaining 1/4 cup flour. While whisking, slowly add 2 cups stock and 2 cups defatted drippings and bring to a simmer. (You should have about 1/2 cup leftover drippings-reserve to adjust the consistency of the gravy before serving.) Cook, whisking constantly, until thickened, 3 to 5 minutes. If using cornstarch as a thickener, whisk it with 1/3 cup stock in a small bowl. Add the remaining 1 2/3 cups stock and 2 cups defatted drippings to the pan and bring to a simmer. While whisking, slowly add the cornstarch mixture and whisk until thickened.
• Pour the gravy into a serving bowl or gravy boat and stir in finely chopped herbs. Carve the turkey and serve with the gravy.

WHOLE ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees F.
• Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry.
• Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between.
• Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing)
• Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn.
• Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh.
• Remove and let rest in warm place before serving.
• Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened.
• Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey.
• Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter).
• Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
• Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside.
• Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated.
• Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes).

STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
• Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
• Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
• Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
• Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
• Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
• Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
• Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
• Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
• After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
• When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
• Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
• To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.

ROAST TURKEY WITH WHITE-WINE GRAVY

Steps:

• Preheat oven to 325° F.
• Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack set in a roasting pan and melt butter. Brush inside of turkey with some butter and season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks together with kitchen string. Roast turkey in middle of oven 1 hour.
• Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in pan. Remove skewers and discard string. Let turkey stand 30 minutes.
• While turkey is standing, make gravy:
• Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine over moderately high heat, scraping up brown bits, and boil mixture until reduced to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture through a sieve into a saucepan.
• In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional stock to thin gravy to desired consistency. Season gravy with salt and pepper and transfer to a heated sauceboat.
• Garnish turkey with herb bouquet and serve with gravy.

ROAST TURKEY WITH WHITE WINE GRAVY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry with paper towels. Turn turkey breast side down; fold wing tips under. Pull out excess fat from neck cavity and reserve. Spoon 3 cups stuffing into neck cavity. Pin down neck-skin flap with skewers to enclose stuffing. Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper. Place turkey, breast side up, on rack in roasting pan. Spoon remaining 6 cups stuffing into main cavity. Pin with skewers to enclose stuffing. Tie legs together to hold shape. Rub 4 tablespoons butter over turkey. Sprinkle with salt and pepper. Add reserved turkey fat and 2 cups Turkey Stock to pan.
• Cover breast with heavy-duty foil. Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates. Remove foil. Roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer turkey to platter and let stand 20 minutes.
• Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat. Return 1/2 cup fat to roasting pan. Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups. Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Cook until mixture is smooth and golden, whisking constantly, about 4 minutes. Pour in wine, then whisk in stock mixture. Simmer until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Serve turkey with gravy.

SAVORY TURKEY BREAST WITH HERBS AND WHITE WINE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
• Roast, uncovered, in the preheated oven for 1 hour.
• Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
• Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
• Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.

MOIST TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• In a 6-qt. slow cooker, combine the wine, apple, fennel, celery, carrot, garlic, mustard and bay leaf. In a small bowl, combine the rosemary, thyme, sage and pepper; rub over turkey. Add turkey to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat to a serving platter and keep warm. Strain drippings into a measuring cup to measure 1 cup. Skim fat. In a small saucepan, combine cornstarch and cream; stir until smooth. Gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.