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Turkey Breast Recipes

Recipe_Turkey_Roulade_HomeMedium

The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast.  And the overwhelming majority of people prefer the pale, juicy meat of the breast (don’t look at us! We like it dark).  You can roast the breast whole, or debone it, stuff and then roast it. Here are three tempting recipes that work for Thanksgiving, but are also perfect for any meal.

Simple Roasted Turkey Breast

Here’s a basic technique for roasting a bone-in turkey breast, which is great for smaller holiday gatherings or even a sunday roast. Add your favorite herbs and spices as you wish.

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INGREDIENTS

4-6lb bone-in turkey breast
2 tablespoons duck fat, softened
Coarse salt and freshly ground black pepper
1/2 cup water, if needed

PREPARATION

1. With the rack in the center position, preheat oven to 350 degrees F. Fit a small roasting pan with a V-shaped rack.

2. Rub softened duck fat (or olive oil) over turkey breast, and season with salt and pepper. Center turkey breast on rack, skin side up. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 160 degrees F when inserted into the thickest part of the breast, about 1 hour and 20 minutes. (If at any point the butter/juices in the pan start to burn, add about ½ cup water to the pan.)

3. Transfer to a platter, tent loosely with foil, and let rest for 10 minutes before carving.

Turkey Roulade with Black Truffle Butter

This simple turkey breast roulade not only makes a fabulous holiday centerpiece, it makes versatile leftovers too!

Recipe_Turkey_Roulade_HomeMedium

INGREDIENTS

4-6lb bone-in turkey breast
Coarse salt and freshly ground black pepper
3oz. container black truffle butter, softened
½ cup water, if needed

PREPARATION

1. With the rack in the center position, preheat oven to 425 degrees F.

2. Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. Season with salt and pepper then spread evenly with truffle butter.

3. Fold left and right sides in toward center and roll evenly until both sides meet. Turn rolled breast so skin side is facing up and adjust shape as necessary. Using kitchen twine, tie at 2-inch intervals. Transfer to a roasting pan and season the outside with salt and pepper.

4. Transfer roasting pan to oven and cook for 30 minutes. Decrease oven temperature to 350 degrees and continue cooking until internal temperature reaches 155 degrees on an instant-read thermometer, about 1 hour more. (If at any point the butter/juices in the pan start to burn, add about ½ cup water to the pan.) Remove turkey from oven and transfer to a cutting board. Let stand 10 minutes before slicing and serving.

Turkey Breast with Mushroom Stuffing

This simple turkey breast roulade is packed with earthy flavor from mushroom duxelles and sauteed leeks. Delicious.

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INGREDIENTS

2 tablespoons black truffle butter
1 medium shallot, chopped
1 pound organic chef’s mix mushrooms, sliced
2 tablespoons water
Coarse salt and freshly ground black pepper
1 small leek, cleaned, trimmed, and finely chopped
1 teaspoon sherry-wine vinegar
6-8lb organic turkey breast
½ cup unsalted butter, melted

PREPARATION

1. Heat truffle butter in a large skillet over medium high heat. Add shallot and cook, stirring, 2 to 3 minutes. Add mushrooms and cook, stirring, 5 to 6 minutes. Reduce heat to medium and add 2 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.

2. Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside. Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using. (This can be done up to 1 day ahead!

3. With the rack in the center position, preheat oven to 325 degrees F.

4. Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. Season with salt and pepper then spread evenly with mushroom stuffing, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Carefully turn roulade skin side up and reshape if necessary. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

5. Place roulade on a rack over a 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. Remove turkey from oven and transfer to a cutting board. Let stand, loosely tented with foil, at least 10 minutes before slicing and serving.

Turkey Breast Roulade with Brioche & Sausage Stuffing

This recipe is great for smaller holiday gatherings. Once you master the roulade technique, you can use any of your favorite stuffings, but we love this one which contains both salty and sweet bites.

Recipe_Turkey_Breast_Roulade_with_Brioche_Stuffing_HomeMedium

INGREDIENTS

7-10 lb organic turkey breast, deboned & butterflied
Coarse salt & freshly ground black pepper
2 cups stale brioche cube
1 package duck & Armagnac sausage
12 pitted prunes, diced
1 small stalk celery, diced
½ medium carrot diced
1 two-inch section of leek, sliced thin
1 shallot
1 tsp fresh thyme leaves
3 leaves fresh sage, chiffonade
4 tbs butter, melted
1 cup chicken stock

PREPARATION

1. Make your stuffing: Remove the duck & Armagnac sausage from its casing and place in a large skillet over medium-high heat. Brown the sausage, breaking up any large chunks as it cooks. Using a slotted spoon, remove to a large bowl and set aside. Pour off all but about 2 tablespoons of the sausage fat from the pan. Place the pan over medium heat. Add celery, carrot, shallot and leek. Cook, scraping up the crispy browned bits from the bottom of the pan, until soft and translucent. Add to the sausage.

2. While the sausage/veggie mixture is still warm, stir in the herbs. Add toasted brioche, mix to combine. Season with salt & pepper. Add melted butter and chicken stock. Using your hands, turn the mixture to combine, squeezing the bread cubes to moisten. Stir in prunes. Set aside.

3. Debone your turkey breast: using a sharp boning knife, carefully run the blade as close to the bones as possible, all around the rib cage and up to the back, to remove. It’s easiest to work on one side at a time. Be mindful to keep the breast intact. Reserve bones for stock. If the breast meat is too thick to roll, butterfly it or carefully pound with a meat mallet to flatten a bit. Keep breast skin side down, season with salt & freshly ground black pepper. Spread stuffing evenly, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Carefully turn roulade skin side up and reshape if necessary. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

4. Place roulade on a rack over a 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. Remove turkey from oven and transfer to a cutting board. Let stand, loosely tented with foil, at least 10 minutes before slicing and serving.

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