The holidays can get a little crazy for everyone, with family coming in and coordinating schedules, so use this recipe to save yourself some time. This is also a great last minute option if you didn’t buy a whole turkey in time to defrost it properly. Serves 10 to 12.Īdapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).Roasted Turkey Breast is a great choice when you have to cook for the holidays, but don’t have much time to prep and roast a whole turkey. (The internal temperature of the meat will rise to 170☏ during the first 10 minutes of resting, and the juices will settle.) Carve into slices and serve immediately. Remove the turkey breast from the oven and transfer to a cutting board. If the top of the breast begins to overbrown, tent loosely with aluminum foil. Roast for another 30 minutes, baste and then continue roasting until an instant-read thermometer inserted into the thickest part away from the bone registers 165☏, 2 to 2 1/2 hours total at 20 minutes per pound. If the liquid has begun to evaporate, add the remaining 1 cup broth to the pan. Turn the breast skin side up and baste again. Turn the breast to rest on the opposite side and baste again with the pan liquid. Turn the breast to rest on one side and baste with the liquid in the pan. Set the breast, skin side down, on top of the vegetables. If necessary, stick toothpicks through the skin and the ribs to secure the skin. Rub butter over the meat under the skin on each side of the breast. Working your hand carefully under the skin of the turkey to avoid tearing it, separate the skin from the meat on both sides of the breast, but do not detach it. Rinse the turkey breast and pat dry with paper towels. If using the garlic, tuck it in among the other vegetables. Line up the carrots, celery and parsnip on either side. Place the 2 onion halves next to each other in the center of a roasting pan. Position a rack in the lower third of an oven and preheat to 450☏.
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