Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [186]
½ teaspoon freshly ground black pepper
One 5-to 5½-pound bone-in turkey breast
Position the rack in the center of the oven and preheat the oven to 375°F.
Mix the olive oil, parsley, oregano, rosemary, lemon zest, mint, salt, and pepper in a small bowl; set aside.
Gently pry the skin away from the breast meat by inserting one finger into one side of the breast, nearest the top “point,” and then working more fingers into the opening until the skin comes loose; take care not to stretch the skin out. Repeat this technique on the other side of the breast.
Massage about a quarter of the spice mixture onto the meat under the skin on one half of the breast. Repeat with a third of the remaining spice mixture on the other half of the breast.
Pat the skin back in place. Sprinkle the remaining herb mixture all over the turkey breast. Place the breast skin side up on a rack in a roasting pan.
Roast until browned and a meat thermometer inserted into the thickest part of the meat registers 170°F (both our preference and the USDA recommendation for turkey breast), about 1 hour and 30 minutes, basting every 15 minutes with the pan juices after the first 45 minutes but taking care not to dislodge the herbs. Transfer to a cutting or carving board and let rest for 10 minutes before carving.
Variations: Substitute marjoram for the rosemary and orange zest for the lemon zest.
Wine-Braised Turkey Breast
This recipe can be made in either the slow cooker or the oven. If you do the former, don’t remove the lid during cooking. If the latter, baste the bird fairly often. Makes 8 servings
1½ cups dry white wine or dry vermouth
½ cup chicken broth
¾ ounce dried porcini mushrooms
2 medium shallots, roughly chopped
1 bay leaf
1 teaspoon chopped sage leaves or ½ teaspoon rubbed sage
1 teaspoon stemmed thyme or ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
One 5-to 5½-pound bone-in turkey breast
1 tablespoon canola oil
2 tablespoons brandy or water
1 tablespoon all-purpose flour
Mix the wine or vermouth, broth, mushrooms, shallots, bay leaf, sage, thyme, salt, and pepper in a large bowl; set aside.
If you’re using the slow cooker, set it up on the counter. If you’re using the oven, position the rack in the middle and preheat the oven to 325°F. Prick the turkey breast all over the skin with a fork to release some of the fat while you brown it.
Heat a large skillet over medium heat. Swirl in the canola oil, then add the turkey breast skin side down. Brown well, about 3 minutes, taking care that the skin doesn’t stick; then turn and continue browning on all sides, turning occasionally, about 7 more minutes.
Remove the breast from the skillet and place in the slow cooker or in a large, oven-safe Dutch oven or covered casserole. Pour the wine mixture over the breast, making sure the mushrooms and bay leaf are submerged in the liquid.
If using the slow cooker: Cover and cook undisturbed until a meat thermometer inserted halfway into the center of the thickest part of the breast meat without touching bone registers 170°F (our preference and the USDA recommendation for turkey breast), about 4 hours on high or 6 to 7 hours on low.
If using the oven: Cover and bake, basting every 20 minutes or so, until a meat thermometer inserted halfway into the center of the thickest part of the breast meat without touching bone registers 170°F, about 2 hours and 15 minutes.
Transfer the breast to a carving board or platter. Tent with aluminum foil to keep warm.
Skim the fat off the pan juices, then transfer them to a small saucepan set over medium-high heat; bring to a simmer. Meanwhile, whisk the brandy or water and flour in a small bowl until the flour dissolves.
Reduce the heat to medium and whisk in the flour mixture in a slow, steady stream. Whisk constantly until the mixture thickens. Simmer, whisking constantly, for 1 minute. Serve on the side with the sliced breast.
Variations: Substitute dried chanterelle mushrooms for the porcinis.
Substitute rosemary for the sage and