For some reason fall and turkey go together in my mind.
When the weather starts to turn I start to crave turkey and more turkey. The idea of roasting a whole turkey is a daunting task as well as extremely time-consuming…between the basting and the roasting it is a whole day affair!
No thank you! By boning and tying a turkey breast you can easily make an elegant and delicious “Turkey Roulade.”
The butchering may be done 24 hours in advance, leaving you only the roasting on the day of feasting!
Follow the step by step directions below and add a few delicious and interesting side dishes and you have a fall feast, perfect for entertaining throughout fall and even perfect for a not so time-consuming Thanksgiving Feast. I promise that once you enjoy the delights of a Boneless Roasted Turkey Breast you may reconsider roasting a whole bird the next time you feast on turkey!
Menu
(Serves 6-8)
Boneless Roasted Turkey Breast
with Gravy*
Corn Pudding
Mashed Potatoes*
Ginger Orange Carrots
Blueberry Crumble*
*Recipe Not Given
Boneless Roasted Turkey Breast
1 (5 to 7 lb.) organic turkey breast, trimmed
1 tblsp. Kosher salt
1/2 tsp. pepper
6 tblsp. sweet butter cut into pats
6 Sprigs flat leaf parsley
Olive oil
1. Position turkey breast skin side up on cutting board. Using sharp knife, remove each breast half from bone by cutting through skin on either side of center bone.
Continue to work knife along bone, until each breast half is removed. You will have two lobes. Reserve breastbone for future stock making, if desired. Combine salt, and pepper in a bowl. Sprinkle breasts all over with salt mixture.
2. Lay two 24-inch pieces of kitchen twine crosswise in middle of 8 1/2” by 4 1/2” loaf pan, a few inches apart. Arrange 1 breast half skin side down in pan on top of twine. Place butter pats and parsley on top of breast.
Position remaining breast half over first, skin side up, with thick end over tapered end. Tuck turkey into edges of pan to fit if necessary. Tie twine tightly to secure. Remove turkey from pan and continue to tie the turkey breast loaf at 1-inch intervals. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
3. Three hours before serving, adjust oven rack to middle position and heat oven to 325 degrees. Place oil in 12-inch cast iron skillet.
Add turkey and cook until well browned on all sides, about 10 minutes per side.
Continue roasting until turkey registers 160 degrees, 2 1/4 to 2 3/4 hours. Transfer turkey to carving board and let rest for 15 minutes. Carve, platter and serve.
Corn Pudding
1 lb. frozen corn, defrosted
3/4 cup heavy cream
1/3 cup all-purpose flour
2/3 cup cornmeal (I use Mitty Gritty Grain Co. of Vermont’s “Our Blend”, available nittygrittygrain.com. This Organic cornmeal is the best I have ever tasted)
1/4 cup sugar
1 1/4 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
6 tblsp. unsalted butter, melted
1 large egg, lightly beaten
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8” by 12” rectangular baking dish.
2. Combine cream and 1 1/2 cups corn in blender and process until coarse puree forms, about 30 seconds. Whisk flour, cornmeal, sugar, salt and baking soda together in a large bowl.
3. Add sour cream, melted butter, egg and pureed corn mixture to blender and blend. Whisk sour cream mixture into flour mixture until combined. Place remaining corn into rectangular dish. Transfer batter to prepared dish by pouring it over the corn.
4. Bake until edges of pudding are lightly browned and top is slightly puffed, about 35 minutes. Let cool on wire rack for 10 minutes. Serve warm. Also delicious the next day, reheated!
Ginger Orange Carrots
1 orange, cut into 1/2 moons
6 oz. carrots, cleaned and peeled and cut in half lengthwise
1 tblsp. olive oil
4 peeled garlic cloves
3 thyme springs
1 small knob fresh ginger, ground
1/4 tsp. Kosher salt
1. Preheat oven to 450 degrees.
2. Place all ingredients on a baking sheet.
3. Roast 15 minutes, stirring once. Turn on broiler. Broil 2 minutes.
4. Place carrots on a platter. Sprinkle top with Kosher salt and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 35 year-old Greenvale-based company, specializing in private, corporate and promotional parties. Need help making your parties delicious and stress-free, CALL 516-484-7431 and you will be a guest at your own party! If you make any of these recipes, send me a photo at party@culinaryarchitect.com.
