Yucatán Stuffed Turkey Breast With White Sauce Recipes

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

Steps:

• Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
• Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
• In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
• In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
• Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
• Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.

Steps:

• Preheat oven to 400 degrees F.
• In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
• Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
• Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
• Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
• Special equipment: kitchen twine .

Steps:

• For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature.
• Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.)
• For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight.
• Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
• Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving.
• Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery.

Steps:

• Heat the oven to 350 degrees.
• Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
• Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
• Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
• Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
• Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

Steps:

• 1. Prepare the preferred sauce for the turkey. Cover and refrigerate if made ahead. Trim excess fat from the turkey. Make a paste of the garlic, 1 teaspoon of the salt, pepper, and vinegar. Rub the mixture over the turkey and under the skin. Set aside. 2. Preheat the oven to 350°. Line a large roasting pan with aluminum foil. Set aside. To prepare the stuffing, in a medium skillet over medium heat, cook the pork and oregano, stirring to break up the lumps, until no longer pink, about 3 minutes. 3. Transfer to a large mixing bowl. Add the olives, currants, almonds, capers, bread, and remaining 1/2 teaspoon of salt. Mix well. Add the broth and gently toss together until moist. Mound the stuffing mixture in the center of the prepared baking pan. Place the turkey on top of the stuffing and brush with oil. Fold the foil around the outer edges of the stuffing to prevent over browning. Cover the pan completely with another sheet of aluminum foil. 4. Place in the oven and roast 1 hour. Remove the foil cover, reduce oven heat to 325° and roast about 45 minutes, or until golden brown and an instant-read thermometer registers 165° to 170° and juices run clear when the meat is pierced with the tip of a knife. 5. Transfer turkey to a cutting board. Reheat the reserved sauce. Put the stuffing on a large platter. Slice the turkey and arrange overlapping on the stuffing. Spoon about 1/2 cup of sauce on top of the sliced turkey. Pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
• Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
• Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
• Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
• Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
• Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
• Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
• Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
• Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
• After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
• When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
• Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
• To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.

Steps:

• First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
• Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
• Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
• Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
• Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.