Best Roasted Turkey Breast With Corn Bread Sage Stuffing And Brandy Gravy Recipes

ROASTED SAGE TURKEY WITH VEGETABLE GRAVY

Steps:

• Remove giblets and neck from turkey. Reserve turkey neck; refrigerate, covered, overnight. Place turkey in a 15x10-in. baking pan, breast side up. Secure skin to underside of neck cavity with toothpicks. Mix salt, sage and garlic powder. Tuck wings under turkey; tie drumsticks together. Pat turkey dry. Rub outside of turkey with salt mixture. Refrigerate turkey, loosely covered, overnight., Preheat oven to 475°. Place onion, celery, carrots and reserved neck in bottom of a broiler pan; add 1/2 cup water. Place broiler pan rack over top; transfer turkey to rack. Rub outside of turkey with oil; sprinkle with pepper. Pour wine and remaining water into turkey cavity; add sage and thyme sprigs., Place turkey in oven, legs facing toward back of oven. Roast, uncovered, 40 minutes., Reduce oven setting to 350°. Cover breast tightly with a double thickness of foil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175° (thermometer should not touch bone or fat), 1-1/2 to 2 hours longer., Remove turkey from oven. Let stand, uncovered, 20 minutes before carving. Using a turkey baster, remove liquid from turkey cavity to a large measuring cup. Line a strainer or colander with cheesecloth; place over measuring cup. With a slotted spoon, remove vegetables from bottom of broiler pan, reserving 1-1/4 cups. Discard turkey neck. Strain cooking liquid into measuring cup. Skim fat, reserving 1/4 cup fat. Add enough broth to the cooking liquid to measure 2 cups., In a large saucepan, mix flour and reserved fat until smooth; gradually whisk in broth mixture. Bring to a boil over medium-high heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Add half of the reserved vegetables. Puree gravy using an immersion blender; or cool gravy slightly and puree in a blender. Stir in sage, pepper and remaining vegetables; heat through. Serve with turkey.

ROAST TURKEY WITH CORN BREAD STUFFING AND GIBLET GRAVY

Steps:

• For turkey:
• Combine 4 quarts water and 1 cup coarse salt in very large bowl. Let stand until salt dissolves, whisking occasionally, about 10 minutes. Place turkey in salted water, turning to coat. Let turkey stand at room temperature 2 hours, turning occasionally. Rinse turkey and pat dry with paper towels. Place turkey on rack set in large roasting pan. Tuck wings under turkey body.
• Position oven rack in bottom third of oven and preheat to 325°F. Whisk butter, orange juice, lemon juice, thyme, orange peel, lemon peel, 3/4 teaspoon salt and pepper in medium bowl until well blended. Rub 1/4 cup thyme butter inside turkey. Spoon stuffing loosely into main cavity and neck cavity. Generously rub remaining thyme butter over turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey until golden, basting occasionally with pan drippings, about 2 hours. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into innermost part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 11/2 hours longer. Transfer turkey to platter. Tent turkey with foil and let stand while preparing gravy.
• For gravy:
• Strain pan juices from roasting pan into large glass measuring cup. Spoon fat off top of pan juices. Pour juices and Giblet Broth into heavy medium saucepan. Boil broth mixture until reduced to 3 cups, about 10 minutes.
• Melt butter in heavy large saucepan over medium heat. Add flour; cook until golden brown, stirring often, about 3 minutes. Whisk in reduced broth mixture. Simmer until gravy thickens, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Add reserved chopped neck meat and giblets, eggs and brandy; simmer 5 minutes longer. Transfer to bowl. Serve gravy with turkey.
• For Giblet Broth:
• Melt butter in heavy large pot over medium-high heat. Add neck and giblets; sauté until brown, about 10 minutes. Using slotted spoon, transfer neck and giblets to plate. Add carrots, onion and celery to pot. Sauté until vegetables brown, about 10 minutes. Add water, wine, neck and giblets to vegetables; bring to boil.
• Add all remaining ingredients to pot. Reduce heat to medium-low; partially cover and simmer until giblets are very tender, about 11/2 hours. Using slotted spoon, transfer neck and giblets to plate. Cool. Carefully remove all meat from turkey neck. Chop neck meat and giblets; reserve for gravy. Strain broth into bowl, pressing on solids. (Broth and giblets can be made 1 day ahead. Cover separately and chill.) Makes about 3 1/2 cups.

ROASTED ROLLED TURKEY BREAST WITH HERBS

Steps:

• Preheat oven to 400 degrees.
• Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
• Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
• Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
• Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

HERBED ROAST TURKEY BREAST

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY

Steps:

• Make stuffing:
• Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
• In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
• Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
• Make turkey:
• Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
• Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
• Make gravy while turkey is roasting:
• In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.