Twist On Turkey Rachs Turkey Breast Roulade 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.

TWIST ON TURKEY: RACH'S TURKEY BREAST ROULADE + GRAVY

Steps:

• Finely chop trimmed and cored fennel, peel and finely chop apples, finely chop celery and greens, then finely chop onion
• Heat a large skillet over medium to medium-high heat and melt butter, add fennel, apples, celery and onions, season with salt and pepper and fresh herbs
• Soften 7 to 8 minutes, add Calvados or brandy and stir, add white wine and let it absorb, stir in stuffing and add stock to moisten, cool in a bowl
• Add an egg and sausage, if using, to cooled stuffing and mix together
• Preheat oven to 425˚F with rack at center oven
• Season inside the turkey breast with salt and pepper
• Slather the turkey with Dijon and spread with stuffing, leaving a 1-inch border
• Roll and tie the turkey breast with 4 to 6 strings
• Lightly cover the skin with a little softened butter or EVOO and season skin with salt, coarse black pepper and poultry seasoning
• Place in rack-lined roasting pan with a little bit of stock poured into the bottom to help keep the turkey breast moist or on a rack in rimmed baking sheet lined with parchment or foil
• Roast 30 minutes then reduce heat to 350˚F and roast 1 hour more
• Cool a bit then cut off strings
• For the Gravy, heat a skillet or saucepot over medium to medium-high heat, add butter and melt, whisk in pepper and flour, whisk in stock and thicken, season with Worcestershire and salt
• Add a little water to drippings in the roasting pan to loosen
• Strain the drippings and whisk the liquid into the gravy
• Remove from heat and add mustard
• Slice roulade and ladle some gravy on to dinner plate, add 2 slices of roulade and sides of choice

TURKEY BREAST WITH GRAVY

Steps:

• Place turkey breast in a shallow baking pan; coat the outside of the turkey with cooking spray. Tuck onion and celery underneath in the breast cavity. Combine seasonings; rub over turkey. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 185°, basting every 30 minutes. Remove turkey and keep warm. For gravy, combine flour and water in a saucepan until smooth. Add pan drippings and bouillon. Bring to a boil over medium heat, stirring constantly; boil for 2 minutes. Slice turkey; serve with gravy.