The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [183]
2. Preheat the oven to 375°F. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest part of the turkey registers 160°F, about 1½ hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
3. Transfer pan juices to a bowl, and reserve for another use. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
4. Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
grilled chile-citrus turkey breast
SERVES 8
For indirect cooking on a charcoal grill, rake hot coals onto opposite sides before grilling; place a foil pan in the center to catch drippings. Set the turkey on the grates over the pan; grill, covered but with the vents partially opened.
12 dried cascabel chiles (about 2 ounces) or 5 ancho chiles (dried poblanos)
Juice of 2 oranges
Juice of 1 lime
5 garlic cloves
1 small white onion, chopped
1 teaspoon coarse salt
1 bone-in turkey breast (4 to 6 pounds)
24 corn tortillas (6 inches each), warmed for serving
1. Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl, and cover with boiling water. Let stand 15 minutes.
2. Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer ¾ cup sauce to a bowl and refrigerate, covered.
3. Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).
4. Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.
5. Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1½ hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.
HOW TO WARM TORTILLAS
Heat one tortilla on the trivet of a gas stove over medium heat, flipping once, until the tortilla is toasted, about 40 seconds per side. (If you have space on the grill, you can warm the tortillas there.) Transfer to a clean kitchen towel, and loosely wrap (it will steam and become pliable). Repeat the process with the remaining tortillas, stacking them in the towel. If necessary, reheat the tortillas before serving: Wrap the stack in foil, and place in a 200°F oven.
GAME BIRDS
roasted duck breasts with wild mushroom stuffing and red wine sauce
SERVES 6 TO 8
The USDA recommends cooking duck breasts until they register 170°F. For a moister breast, we cooked ours to 125°F; after it rests, the duck will be cooked to medium-rare. Chicken is also delicious in this recipe: Substitute four 12-ounce boneless skin-on chicken breast halves for the duck. In step 3, don’t score the breasts. To cook, heat 2 teaspoons oil in a large skillet over medium heat; cook until golden brown, about 10 minutes. Flip the chicken, and transfer to the oven. Cook until the chicken reaches 175°F, about 25 minutes. For the sauce, substitute dry white wine for the red wine.
for the stuffing
2 loaves day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
¼