HERBED TURKEY BREAST
Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast for six hours. Fresh flat-leaf parsley, sage, oregano, and rosemary bring lots of earthy, aromatic flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 16
Steps:
- Make the turkey: Combine water, 3/4 cup salt, and the sugar in a large stockpot, stirring until sugar dissolves. Add turkey, weighting it with a plate to submerge if necessary. Cover, and refrigerate for 6 hours.
- Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
- Mash garlic and 1/2 teaspoon salt with the side of a large knife until a paste forms. Transfer to a small bowl, and add softened butter and herbs. Season with salt and pepper.
- Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Spread herb-butter mixture evenly under skin, then smooth down to remove trapped air. Brush turkey with melted butter, and season with salt and pepper.
- Make the vegetables: Preheat oven to 425 degrees with rack in lowest position. Place all of the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
- Arrange vegetables in a single layer on a rimmed baking sheet. Top with a rack. Place turkey on rack, skin side up, and roast for 30 minutes. Reduce temperature to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with pan juices and tossing vegetables occasionally, until breast is golden brown and the thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer vegetables to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
- To carve the turkey breast: Slice each side along bone, then cut into slices at least 1/4 inch thick. Transfer to a serving platter.
ROAST TURKEY BREAST
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between hearty Italian bread for a delicious sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
- Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)
ROASTED TURKEY FROM MARTHA STEWART
copyright 2002 - Martha Stewart I always use cooking twine and truss the turkey before roasting.
Provided by Rosemary Coffman
Categories Roasts
Time 6h20m
Number Of Ingredients 6
Steps:
- 1. Rinse turkey with cool water, dry with paper towels. Let stand for 2 hours at room temperature. Preheat oven to 450 degrees with a rack on the bottom. Combine melted butter and wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17 inch, 4 layer square. Immerse in the butter and wine and let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up times, remove it. Fold wing tips under turkey. Sprinkle 1/2 tsp salt and pepper inside turkey. Fill large cavity with as much stuffing as it will hold comfortably; do not pack tightly. Cook remaining stuffing in a buttered baking dish at 375 degrees. Tie legs together loosely with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 tsp salt and pepper. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp; reserve remaining liquid. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in over. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine mixture.
- 2. Reduce oven temperature to 350 degrees F and continue to cook for 2 1/2 more hours basting every 30 minutes and watching pan juices (and Macy's parade). After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste trukey with pan juices. If there are not enough juices, continue to use the butter and wine mixture. The skin will get fragile as it browns, so baste carefully. Cook one more hour, basting after 30 minutes.
- 3. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees and the turkey should be golden brown). The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven , and cook another 20-30 minutes.
- 4. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.
MARTHA'S HERBED TURKEY BREAST
Make and share this Martha's Herbed Turkey Breast recipe from Food.com.
Provided by KathyP53
Categories Turkey Breasts
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine water, 3/4 cup salt, and the sugar in a large stock pt, stirring until sugar dissolves. Add turkery, weighting it with a plate, if necessary, to submerge completely. Cover, and refrigerate for 6 hours.
- Remove turkey from brine. Pat dry with paper towels, then let stand at room temperature for 1 hour.
- Mash garlic and 1/2 tsp salt with the side of a large knife until a paster forms. Transfer to a small bowl and add 4 tablespoons softened butter and herbs. Season with salt and pepper.
- Using the handle for a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear skin. Spread herb butter mixture evenly under the skin, then smooth down to remove trapped air. Brush turkey with 1 tablespoons melted butter and season with salt and pepper.
- Make the veggies: Preheat oven to 425 degree with rack in lowest position. Place all the vegetables in a large bowl. Drizzle with oil, season with salt and pepper, and toss to combine.
- Arrange veggies in a single layer on a rimmed baking sheet. Top with a rack. Place turkey breast on rack, skin skide up and roast for 30 minutes. Reduce oven temp to 325 degrees. Continue roasting, rotating sheet halfway through, and basting turkey with with pan juices and tossing veggies occasionally, until breast is golden brown and thickest part of the turkey registers 150 degrees on an instant-read thermometer, about 1 hour. Transfer veggies to a platter and turkey to a cutting board, and let rest for 30 minutes before carving.
MARTHA'S PERFECT ROAST TURKEY
This recipe by Martha Stewart makes the most amazingly moist and perfect turkey. Both my mom and mother and law have been using this recipe exclusively since they discovered it about 6 years back. Once you try it you will not go back to making a turkey any other way! Prep time includes 2 hours for turkey to stand.
Provided by tiffanylynn444
Categories Whole Turkey
Time 6h30m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Rinse turkey with cool water, and dry with paper towels. Let stand for hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees. and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
TURKEY BREAST - MARTHA STEWART VIA MATTHEW
Categories Poultry
Number Of Ingredients 10
Steps:
- Preheat oven to 350 Whisk together herb dressing until well blended. Set aside. Rinse turkey and pat dry. Using fingers, separate skin from meat and arrange parsley leaves on top of meat. Pour 2 T. dressing evenly over breast meat and parsley leaves and stretch skin back over. Pin skin around sides of breast with toothpicks or skewers. Brush remaining dressing over breast with pastry brush. Roast until juices run clear 1 to 1-1/2 hours (180 on thermometer). Let rest at least 15 minutes before carving and serving.
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MARTHA STEWART'S PERFECT ROAST TURKEY RECIPE - TODAY.COM
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3.7/5 (105)Category Entrées
- 1. Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
- 2. Place rack on lowest level in oven. Heat oven to 450°F. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
- 3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1½ teaspoons salt and pepper.
- 4. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°F and continue to cook for 2½ more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
MARTHA STEWART THANKSGIVING TURKEY RECIPE - POPSUGAR …
From popsugar.com
3/5 (17)Category Main DishesCuisine North AmericanTotal Time 50 mins
- To make the turkey: Allow turkey to defrost in the refrigerator, 2 to 3 days. Once fully defrosted, turkey can be kept in the refrigerator up to 7 days. When ready to cook, remove neck and giblets from within turkey (reserve neck, heart, and gizzard for giblet stock; discard liver). Rinse turkey with cold water and pat dry with paper towels. Let stand for 1 hour at room temperature.
- Preheat oven to 450°F with a rack on lowest level. Melt 1 1/2 sticks butter in a small saucepan. In a small bowl, whisk 1 turkey broth packet with 1 cup warm water to dissolve. Combine turkey broth and melted butter in a large bowl. (Alternatively, forgo making the turkey broth and combine melted butter with 1 cup dry white wine). Immerse cheesecloth in the butter mixture and set aside to soak until fully saturated. Let remaining 1/2 stick butter soften at room temperature.
- Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside the turkey. If stuffing turkey, fill large cavity and neck cavity loosely with as much stuffing as they can hold comfortably; do not pack tightly. Place extra stuffing in a small baking dish and set aside. Right before serving, bake extra stuffing uncovered at 350°F until golden on top, about 30 minutes.
- Tie legs together tightly with kitchen twine. Fold neck flap over stuffing, and secure with toothpicks, attaching flap to underside of turkey (or just tuck underneath turkey). Place turkey, breast side up, on a roasting rack in a large roasting pan. Pour 2 cups water into the roasting pan. Rub turkey with remaining 1/2 stick softened butter and season generously with salt and pepper.
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