1 (4 pound) bone in whole turkey breast
Olive oil
Salt and pepper
2 turnips, halved
2 rutabaga, halved
2 parsnips, halved
4 carrots
2 onions, halved
1 garlic bulb
2 sprigs rosemary
4 bay leaves
8 sprigs fresh thyme
1/2 cup orange blossom honey
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Chardonnay
1 cup chicken broth
1 tablespoon flour
Preheat oven to 375 degrees F.
Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast.
Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste.
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically.
Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter.Anyone got a good Turkey recipe for two (and a half) people?
If you need some more ideas/recipes, you might check out this site... http://www.cookingfor2.com
This still used turkey, but in a creative way, enjoy! Guaranteed delicious. Your wife will be in awe with this creative dish!
Turkey %26amp; Stuffing for Two
Yield: 2 servings
Active Time: 40 minutes
Total Time: 1 hour
Ease of preparation: Moderate
2 teaspoons extra-virgin olive oil, divided
2 teaspoons butter, divided
1 small shallot, chopped
1 stalk celery, chopped
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
2 3- to 4-ounce skinless turkey breast cutlets
1 day-old low-fat corn muffin (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
2 tablespoons plus 1/4 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry vermouth or dry white wine
1. Preheat oven to 375 degrees F.
2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.
5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.
7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.
MAKE AHEAD TIP: To make ahead: Prepare turkey rolls through Step 4, cover and refrigerate for up to 2 days. | Equipment: Kitchen string
Juicy Crockpot Turkey Breast Recipe #188444
You might never make turkey breast any other way but this, this creates the most flavorful juiciest turkey breast you will ever have! do not be tempted to add in water or broth, the slow-cooking will create juice. This can also be done using a whole chicken. If you have time rub soup ingredients on and underneath the skin of the breast, wrap in foil and refrigerate for 24 hours. To cook 2 breasts just double the recipe. Do not add in any extra salt.
by KITTENCAL
6 servings time to make 1⁄2 day 10 min prep
1 (6-7 lb) turkey breast (do not remove the skin on top of the breast!)
1 tablespoon vegetable oil (can use less)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (or to taste)
1 (1 ounce) envelope of lipton's dry onion soup mix
1. Rince the breast under cold water, then pat dry using paper towel.
2. Lightly rub vegetable oil all over the turkey breast.
3. In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you can cover tightly and refrigerate for 24 hours).
4. Cover and cook on HIGH for 1 hour.
5. Reduce the heat to LOW and cook for about 7 hours (7 hours is for a 6-pound breast, for a larger breast increase the cooking time slightly).
Turkey in Mushroom Sauce
Serves 5
Active: 12 min
Total: 12 min
1 1/2 Tbsp oil
2 homestyle turkey tenderloins (or leftover turkey) (about 1 lb each), cut crosswise in 1-in.-thick slices
12 oz sliced mixed mushrooms
1 box (18.3 oz) creamy portobello mushroom soup
1. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Arrange turkey cut side down. Sauté 2 minutes per side, or until opaque at center and browned. Remove to a serving platter; tent with foil to keep warm.
2. Heat remaining 1/2 Tbsp oil in the skillet. Add mushrooms and sauté 4 to 5 minutes until browned. Pour in soup and bring to a gentle boil. Spoon half over turkey; serve the rest at the table. Sprinkle with chopped parsley, if desired.
Per serving: 304 cal, 36 g pro, 9 g car, 2 g fiber, 12 g fat (3 g sat fat), 92 mg chol, 1,144 mg sod
Different Takes
• Sauté 2 thinly sliced onions along with the mushrooms.
• Add 1/4 cup Madeira wine, dry vermouth or dry sherry to the mushrooms just before adding the soup.
• Garnish with chopped chives instead of parsley.
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