20.7 g Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Ina says it needs to register 150 degrees in the middle of the breast using a meat thermometer. Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an … ... Place stuffed turkey breast seam side down on the rack on the sheet pan. Meanwhile, open the turkey breast on a cutting board, skin side down. The Barefoot Contessa has assembled a foolproof menu of simple, elegant dishes. Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Don’t mound the stuffing or the turkey will be difficult to roll. A start-to-finish review of Ina Garten's turkey and dry brine recipes — along with at-home tips and takeaways for making both even better. Lay out the butterflied turkey breast skin side down and sprinkle with salt and pepper. Preparation time: 3 days. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Place the stuffing mix in a large bowl. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. How easy is that?" Here for safekeeping for a dinner party meal. Meanwhile, open the turkey breast on a cutting board, skin side down. How long to cook a stuffed turkey breast: One of the beauties of preparing stuffed turkey breast is that it takes far less time to cook than a whole turkey. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. An alternative to the traditional turkey feast. If necessary, pound the turkey to an even thickness of about 1 inch. Add the onions and celery and sauté until softened, about 5 minutes. The turkey is ready when a thermometer inserted into the center registers 150 degrees F. Remove from oven, cover with foil and allow to rest for 10 minutes before carving. "All you have to do is just slice it, and if it's slow roasted, it comes out perfectly. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Flavoured with garlic, mustard, white wine and bright, freshly chopped herbs, this roasted turkey is best when served with the pan juices spooned over. Place a baking rack on a sheet pan. No bones and it cooks to juicy perfection in under two hours. Total Carbohydrate Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165° F (put the thermometer in sideways) on an instant-read thermometer. 4. Lay the butterflied turkey breast skin side down on a cutting board. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. The perfect temperature, like, perfectly rare all the way through," Ina told us. Scrape up the brown bits with a wooden spoon. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Roulade with Ginger Buttercream Recipe. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. 3) Place turkey in a roasting tin, drizzle with olive oil and season with salt and pepper. Serve hot with extra gravy on the side. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey … Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Set the turkey breast on a cutting board and open it up, skin side down. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place a baking rack on a sheet pan. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Place the stuffing mix in a large bowl. Ina Garten Stuffed Turkey Breast Roulade. Preheat the oven to 325 degrees. When the onion mixture is … Remove from the heat and set aside. Spread the remaining paste evenly on the skin. Roast until internal temperature of the turkey breast is 74°C, about one hour or 25 to 30 minutes per 500g. Slice into one inch think slices and serve with the extra stuffing. (I test in a few places.) Remove it from the oven and let sit, covered with foil for 15 minutes. In preparation for the Thanksgiving holiday, I have been testing some turkey breast recipes from Food Network’s website. Rub the mixture evenly all over the skin of the turkey breast. Stuffed Mushroom Recipes ... Another perk: It's easier to carve than the traditional turkey. When the onion mixture is … Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. Transfer to a platter or cutting board, garnish with lots of herbs and slice into 3/4-inch thick slices. Don't mound the stuffing or the turkey will be difficult to roll. Ina Garten's Favorite Thanksgiving Recipes. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. https://www.williams-sonoma.com/recipe/rolled-stuffed-turkey-breast.html She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey roulade.. Ina Garten's Thanksgiving recipes bring your turkey day to the next level — … All rights reserved. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Pour the wine into the bottom of the roasting pan. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Her Thanksgiving bird is seasoned liberally (of course) with salt and pepper; stuffed with thyme, halved lemons, quartered onions, and garlic; and then brushed with a dreamy, zesty, herby butter mixture. © 2020 Discovery or its subsidiaries and affiliates. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. These turkey breasts, each 3/4 pound and flattened to 1/4 inch before being stuffed … Preheat the oven to 325 degrees. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). See more ideas about recipes, cooking recipes, turkey recipes. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from … Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014) Sprinkle the meat with 2 tsp salt and 1 tsp pepper. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website.. Place the turkey breast on a rack in a roasting pan, skin side up. Stream your favorite Discovery shows all in one spot starting on January 4. Remove from the oven and place the turkey on a platter. Lay butterflied turkey breast skin side down on a cutting board. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper.

This classic family-style dinner is deceptively simple, despite how intimidating turkey may seem. Ina Garten's roasted turkey breast recipe is perfect for small Thanksgiving dinners, and gives you juicy white meat and crispy skin. Directions. Remove from the heat and set aside. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. It's like an enormous jelly roll—except a turkey breast … 1 extra-large egg, beaten. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Sprinkle the meat with 2 teaspoons salt and 1 … Lay the butterflied turkey breast skin side down on a cutting board. Remove from the heat and set aside. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Serves 8. Garten also has a fantastic make-ahead turkey recipe that starts with rubbing lemon zest, thyme, and salt on it a few days before “to really flavor the meat.” Meanwhile, open the turkey breast on a cutting board, skin side down. Nov 5, 2020 - Explore Carol Boykins's board "Turkey Breast", followed by 208 people on Pinterest. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. This is a Ina Garten recipe. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. (I test in a few places.) Earlier I posted a review of a Guy Fieri recipe.The other one I tried out was Ina Garten’s (the Barefoot Contessa) Herb-Roasted Turkey Breast. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. 3/4 cup large-diced dried figs, stems removed, 4 tablespoons (1/2 stick) unsalted butter, 3/4 pound pork sausage, casings removed (sweet and hot mixed), 1 1/2 tablespoons chopped fresh rosemary leaves, 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm), 1 1/2 cups chicken stock, preferably homemade, Kosher salt and freshly ground black pepper, 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds), 2008, Barefoot Contessa Back to Basics, All Rights Reserved. 3. 4) Let rest 10 mins, then snip off kitchen string. Slice the turkey and arrange decoratively on serving platter. Carve the turkey and arrange it artfully on top of the gravy. 6 %, cups chicken stock, preferably homemade, kosher salt & freshly ground black pepper. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Spread the stuffing mixture in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. ... Ina Garten Reveals Her Absolute Favorite Holiday Food. Place the turkey breast on a rack in a roasting pan, skin side up. Scrape up the brown bits with a wooden spoon. Lay the butterflied turkey breast skin side down on a cutting board. Preheat the oven to 325 degrees. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Place the stuffed turkey breast seam side down on the rack on the sheet pan. When the onion mixture is cool, spread it evenly on the meat. Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and … Add the onions and celery and saute until softened, about 5 minutes. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. 1 1/2 cups chicken stock, preferably homemade. Preheat the oven to 325 degrees. Kosher salt and freshly ground black pepper. 1 whole (2 halves) turkey breast, boned … whole butterflied boneless turkey breast with the skin on (5 to 6 pounds). If Ina’s roast turkey is anything like her roast chicken, it’s the stuff of legends. , it comes out perfectly escape stuffed turkey breast ina garten the meat, leaving a 1/2-inch border on all sides, preferably,... Off kitchen string turkey is anything like her roast chicken, it ’ s roast turkey is anything like roast! 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