Italian Turkey Breast Recipes

Steps:

• Preheat the oven to 350. Meanwhile, for seasoning mixture, in a small bowl or custard cup combine Italian seasoning, salt and garlic powder.
• Remove and discard skin from turkey breast half. Using a sharp knife, cut 2 lengthwise slits about 1 1/2 inches apart from the top to, but not through, the bottom of the turkey. Sprinkle seasoning mixture into slits. Then rub oil over surface of turkey.
• Place turkey on a rack in a shallow roasting pan. Insert a meat thermometer near center of breast half. Cover loosely with foil.
• Roast for 1 to 1 1/2 hours or till the thermometer registers 170. Let stand for 10 minutes before slicing.
• Makes 8 to 10 servings.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
• Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
• Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
• Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
• Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
• Slice the turkey and serve it with the roasted onions.

Steps:

• Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings. , Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5-6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.

Steps:

• For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night.
• The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes.
• Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside.
• To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine.
• Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise.
• Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing.
• For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta.

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
• Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
• Squeeze the sausage meat out of its skins, add to the pan, and break it up-using a wooden fork and spatula for ease-turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
• Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
• Preheat the oven to 400°F.
• Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and-I use my hands for this-mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
• Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base-i.e., the widest part that is nearer you-to keep it closed, and smear it all over with the duck or goose fat.
• Roast the turkey breast for 2-2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.)
• Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
• Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
• As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

Steps:

• Place turkey breast in a greased 13x9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top. , Cover and bake at 325° until a thermometer reads 170°, for 2 to 2-1/2 hours, basting occasionally with pan drippings. Let stand for 10 minutes before slicing.

Steps:

• Pat the turkey dry inside and out.
• Run your hands under the skin separating it from the breast & thighs.
• Rub 3 tbsp of rosemary and 3 tablespoons of garlic under the skin over the breast & thighs.
• Arrange half of the prosciutto under the skin over the breast & thigh.
• Rub 1 tbsp rosemary & 1 tbsp garlic inside the cavity of the turkey.
• Place 3 oz of prosciutto inside the cavity.
• Cover the bird and refridgerate over night.
• Preheat oven to 450°F.
• Rub the outside of the bird with oil.
• Place remaining garlic inside the bird , tie the legs together.
• Roast turkey for 30 minutes, reduce temp to 325F continue roastiang until thermometer reads 180 inserted into the thickest part of the thigh Apprx 3hours).
• Baste throughout the roasting time with the chicken broth, pouring a bit over at a time.
• Remove bird to a platter & tent it with foil.
• Pour the pan juices into a measuring cup, skim off the fat reserving 3 tbsps.
• Set roasting pan over medium heat, add wine, bring to a boil scraping up the brown bits , pour wine into the measuring cup with the defatted pan juices.
• In a sauce pan add the flour to the 3 tbsp of heated fat, stir until it has browned about 2 minutes.
• Whisk in the pan juices, add 1/2 tsp rosemary.
• Cook until thickened apprx 5 minutes.
• Add the reserved 1 oz of Prosciutto.
• Garnish Turkey with rosemary sprigs.

Steps:

• Coarsely chop enough escarole to measure about 7 cups loosely packed and reserve remaining escarole. In a 12-inch skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until it begins to brown. To onion add chopped escarole and cook, stirring frequently, until wilted. Stir in raisins and 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir Parmesan, pine nuts, and bread into filling.
• Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.
• Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around and reserving any remaining filling. Beginning with a long side and using plastic wrap as a guide, roll up turkey and turn it seam side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and them crosswise at 1-inch intervals and season with salt and pepper.
• In a 12-inch deep skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown turkey, turning it. Add wine, remaining cup broth, and any remaining filling and braise, covered, over moderately low heat, turning turkey halfway through cooking, 35 minutes. Transfer turkey to a cutting board and cool. Strain braising liquid through a sieve into s small saucepan. Boil liquid until reduces to about 1/2 cup and skim off foam. Stir in lemon juice and cool sauce completely. Turkey and sauce may be made 2 days ahead and chilled separately, covered with plastic wrap.
• Discard string from turkey and cut turkey crosswise into 1/2-inch-thick slices. Shred reserved escarole and in a bowl toss with half of sauce. Arrange escarole on a platter with turkey slices and drizzle turkey with remaining sauce.