TURKEY BREAST WITH STUFFING

Turkey Breast With Stuffing image

Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.

Provided by Pierre Franey

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Salt and freshly ground white pepper to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons fresh chopped thyme leaves, or 1 teaspoon dried
1 fresh turkey breast with ribs and wings, about 4 pounds
2 medium-size whole onions, peeled, about 1/3 pound
2 large garlic cloves, peeled
1 bay leaf
2 tablespoons vegetable oil
1 1/2 cups chicken broth, fresh or canned

Steps:

Preheat oven to 450 degrees.
In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams