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Posts tagged ‘thanksgiving’

Turkey Breast Recipes

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.

Recipe_Simple_Roasted_Turkey_Breast_HomeMedium

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.

Recipe_Mushroom_Stuffed_Turkey_Breast_HomeMedium

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.

D’Artagnan Thanksgiving Survival Guide: Day 16

If you are laboring to figure out which is the best wine to serve with your roasted turkey and looking for a little direction, let us help you with a few simple and less dogmatic pointers about what to consider and what not to worry about before you delve into the world of ratings, scores and blog advice. 

How to Choose Wine for Your Holiday Table


Wine Dinner or Holiday Dinner
Unless your holiday meal is just a festive backdrop for a gathering of wine enthusiasts intent on testing your wine acumen, there really is no best single wine per se. Second, if your family and friends find their way to your table every year because your menu and cooking are the main attraction, let the wine share the same purpose and status as a good side dish. Save buying or pulling out the best bottles for dinners that are intended to be about the wine as much if not more than the food.

A Veritable Feast for the Senses
If you build your dinner around the bird like the rest of us, with all the fruits of your labor laid out at one time, your holiday spread is likely a feast of tantalizing aromas and tastes, not to mention textures and temperatures all begging and worthy of attention. Forget about the turkey for a minute, because almost any wine, save for a few overpowering reds, will go nicely with it. Think instead Read more

D’Artagnan Thanksgiving Survival Guide: Day 15

We love turkey. We also love chicken. And, naturally, our love for all things duck is hardly in question. If you love these beautiful, bountiful birds as much as we do, why not have all three at once? That’s right, we’re talking about turducken, that gorgeous – and some say egregious – Cajun concoction made from a stuffed, deboned chicken inside a stuffed, deboned duck inside a stuffed, mostly deboned turkey (the wings and legs stay on the outside of the third bird, for presentation’s sake), roasted in toto, like a loaf. When properly prepared, cooked and carved, you get three delicious birds, three stuffings, no bones, all together in a single slice on your plate, smothered in spicy gravy. Magical.

 All About Turducken

Today, turducken has become a Thanksgiving treat for many Americans, and more than a handful of hungry foreigners, and most people who know a thing or two about food recognize what you’re talking about when you mention the beloved turducken. This, however, was not always the case. Stories of the tri-bird roast’s origins vary, though everyone will concede that it was invented by Cajun folk in south Louisiana. The most popular theory is that the dish was invented at Hebert’s Specialty Meats in Maurice, Louisiana around 1985, when a local farmer brought in three birds and asked the butchers there to go ahead and debone them and stuff, stuff, stuff. But the big turn of the tide in turducken popularity surely came about in 1997 because of sports commentator John Madden, of all people, who was given the roast by the kind folks at the Gourmet Butcher Block in Gretna, Louisiana. His love for the dish was so deep that Madden wound up on air talking more about the turducken than about the football game. And, since American football fans are known to have a deep appreciation for all things meaty, the turducken’s star began its steep ascent.

No, John Madden did not invent the turducken. Nor did Hebert’s in Maurice, not really. The idea of stuffing one animal into another and roasting them all together has been around as far back as ancient Rome. During the middle ages, overeager lords would have their royal kitchen staff shove as many beasts inside each other as they could, for the sheer entertainment value of it all. In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière documented his rôti sans pareil (“roast without equal”), a bustard stuffed with a turkey, a goose, apheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, alapwing, a quail, a thrush, a lark, an ortolan, and a garden warbler. The turducken seems positively humble in comparison. Over the centuries, these kinds of dishes became known as “Russian doll roasts,” after the famous Matryoshka nesting dolls.

Looking to make your own turducken? A wise choice, if not an easy one. You can easily find three excellent birds here at D’Artagnan, as well as the sausage you’ll need for the spicy, meat-filled stuffing (the other two usually being cornbread and an oyster dressing), although deboning three birds in a manner that makes them easy enough to stuff with stuffing and then into each other requires some serious knife and poultry mastery. We recommend taking your birds to a professional for this task, as did that unknown farmer in Maurice all those years ago. Feel free to play around with your ingredients: try using bacon in the stuffing, experimenting with different types of sausages, or employing flecks of shaved truffles for a real gourmet kick. And, if that doesn’t satisfy your ambitions, you can always buy a small pig and create what’s known as the fowl de cochon, which is, you guessed it: a turducken stuffed into a deboned swine, which will feed about thirty people. Now that, friends, is some delicious ambition.

D’Artagnan Thanksgiving Survival Guide: Day 14

Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the joints in the process. It is also a good method for roasting other large chickens.

The Holiday Capon Part 2

 

Two Stage Roasting

Roasting begins on the lower middle oven rack in a preheated 450°F oven, then 30 minutes into the roasting the heat is reduced to 350°F for the remainder of the cooking time. This jump-starts the browning process and sears the meat, sealing in precious juices. As mentioned, you turn the bird a few times in the process, and baste every 10 or 15 minutes. Rub the capon with our pure, renderedduck fat, lightly softened before gently ‘massaging’ it into the skin. Season the capon with a good salt and freshly ground pepper before putting it in the oven, and baste with melted duck fat until the bird creates enough of its own pan juices for basting.

If you are using an x-shaped rack, you can start the bird breast down for about 15 minutes. Then turn the bird on one side for 20 minutes, then onto its other side for 20 minutes. After that, turn the bird breast up and finish roasting. You can easily coordinate this with your basting. If you use a flat rack, forget about starting breast down, and instead start roasting on one side, then turn onto the other, giving each side an extra five minutes, and finish roasting breast up.

For a 7- pound capon, this should take about 1-1/2 hours. Use a quick read meat thermometer to test the internal temperature for doneness. Transfer it Read more

No-Fail Thanksgiving Side! Garlicky Truffle Mashed Potatoes

Here’s a super easy recipe to add to your holiday repertoire – Garlicky Truffle Butter Mashed Potatoes. Last week we gave you the recipe for garlic confit, an indispensable French pantry staple, and talked about the importance of truffle butter. Now we’re bringing it all together in an easy yet impressive recipe. If you’re feeling “extra rich,” as Ariane likes to say, add a flurry of paper thin slices of fresh white truffle upon serving, and watch your guests’ jaws drop.

View this document on Scribd

D’Artagnan Thanksgiving Survival Guide: Day 13

Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during roasting which is also much easier when trussed, and it will help prevent tearing the skin at the joints in the process. Of course, a full trussing will also help to hold in the dressing when a bird is stuffed.

Trussing Basics

 


No matter what method you choose, it is always a good idea to truss a bird – pure and simple. The only real exception would be if you plan to butterfly or spatchcock it before cooking. Untrussed legs on a whole bird may gape away from the body or even fall off, while the drumstick and wings stick up and dry out… Need we say more?

What’s Good for the Goose… 
As with many cooking techniques, there are several types and styles of trussing, some suited to particular types of fowl. Since turkeyscapons and chickens share similar physical attributes, the same types of trussing and roasting methods will do for all of them. Geese and ducks on the other hand, have a narrower body and thicker skin with an abundance of good fat, which requires different trussing and roasting altogether. Smaller birds the likes of game hens and squabs need trussing only enough to bind the legs.

First Things First 
Regardless of the technique you choose, a few things need doing beforehand. First, remove the neck and gizzards and reserve for making stock or perhaps as ingredients for your stuffing. Next, take a good look at the shape of the bird. Trussing will give you an opportunity to slightly cinch up the Read more

D’Artagnan Thanksgiving Survival Guide: Day 12

If you are considering an intimate holiday for two, or even a dinner party of six, and in a quandary about the practicality of a full on turkey versus stuffed chicken to stand-in for a celebrity bird, there is no need to fret any further, because we have the perfect solution. Forget about those two this holiday, and do something truly special and better scaled to your needs, by oven roasting a capon.

The Holiday Capon (Part 1)

 

Smaller than a Turkey – Bigger than a Basic Chicken

If you are not familiar with this hefty bird, do not think for a minute that a capon is a compromise you have to make because you are not feeding a small army. Quite the contrary, these extraordinary birds are raised exclusively to be a culinary treat of the highest order. Plump breasted with prized, white flesh wonderfully marbled with fat; capons are destined for greatness and can easily carry any holiday feast. It can be especially gratifying for the cook, as this is not a bird upstaged by any dressing or side dish. When you are lucky enough to have the pleasure of eating an oven-roasted capon, you will find the meat distinctively flavorful, lusciously rich and moist, and tender beyond belief. So much so, that this could be the start of a new tradition. At the very least, you will not want to wait another whole year before enjoying one again.

The News Just Keeps Getting Better
Another beauty is that there is no elaborate recipe, complex technique, or special handling required. Fill this bird with your favorite dressing, or season the cavity with a good sea salt and freshly ground pepper, and truss it. After, you just rub it with softened, rendered duck fat, salt and pepper the skin and oven roast, similarly to roasting a large chicken. You might even want to try on some new cooking methods to go with your new bird. In the Gascon countryside, capons are the traditional Sunday Chicken cooked as Poule au pot – slowly poached in a pot of vegetables and rich stock, and stuffed with a delicious soft dressing. Here are links to two of our favorite capon recipes.

Capon Poule au Pot with Foie Gras Stuffing
Truffled Capon with Wild Mushrooms

The Well Trussed Capon
When roasting a capon for your holiday meal, truss it much the same as you would a turkey or a chicken. Remove the wishbone, and bind the bird so that its drumsticks rest nicely in place against the tip of the breastbone, with the wing tips folded back neatly beneath the shoulders. It will make for a beautiful shape, cook more evenly and be easier to carve. This is especially brilliant because capons are the perfect bird to carve at the table. Large enough to be grand, they make for an impressive entrance, yet they are small enough to manage easily. Use the links below to learn how to quick roast the perfect capon, and remove the wishbone before trussing.

D’Artagnan Thanksgiving Survival Guide: Day 11

In our third installment of Talking Turkey with Ariane, she’s sharing her favorite recipes for impressive yet easy Thanksgiving side dishes, like creamy and rich truffle mashed potatoes, Wild Boar and Apple Stuffing and Harvest Bisque Soup with Smoked Duck Breast.

D’Artagnan Thanksgiving Survival Guide: Day 10

If have the good fortune of a temperate climate, or are intrepid and adventurous enough to brave the elements, grilling can be a much more than just a novel way to prepare your holiday bird. Grilling aficionados will tell you “Where there’s smoke, there’s flavor!” and grilling one of our organic free-range turkeys or all natural turkey breasts is no exception.

Grilling Your Holiday Turkey

 

You can use the rack to roast a butterflied turkey, flattened halves or a breast; and a kettle barbeque will allow you to use a roasting pan to cook a traditionally intact bird. Add the science of seasoned brines, and a myriad of marinades, spice rubs, and BBQ sauces to the mix, and you may never throw a bird in the oven again. These wonderful preparatory techniques enhance the succulence of your bird, with a spectrum of flavor bases that run from the sublime to the wow. Remember too, one huge bonus is that grilling will also free up precious oven space.

Get to Play with Fire
There are a few considerations before grilling a big bird. For instance, it will take more than a humble pair of tongs to flip a butterflied turkey, and comparatively speaking summer steaks, plump chicken, and sausages all grill relatively quickly. Even a small turkey calls for a substantially longer Read more