Things Gone and Things Still Here (jette) wrote,
Things Gone and Things Still Here
jette

For Next Year

Roast Breast of Turkey with Herb Butter

  • Unboned Breast of Turkey, I prefer Diestel, 6-8 pounds

  • 1/2 pound butter

  • fresh sage, thyme, rosemary, savory - about 2-6 sprigs each

  • aluminum foil, v-shaped roasting rack, roasting pan

  • about 4 oranges

  • an onion

  • salflower or corn oil

  • salt and pepper

  • 1 cup good quality chicken stock

  1. Preheat oven to 425 F

  2. using cusinart, blend butter with herbs

  3. you have nice green butter

  4. put in bowl

  5. wash the cusinart

  6. clear your sink/counter area

  7. put roasting rack in pan on counter

  8. pour your stock in bottom of pan, keeps drippings from burning

  9. quarter two of the oranges and the onion, put sections on rack

  10. wash and pat dry your turkey breast

  11. salt and pepper it

  12. put it on the oranges and onions

  13. pull skin of breast back

  14. set some herb butter aside, about 1/2 cup

  15. smoooge remaining herb butter all under that skin

  16. put some sprigs of rosemary under the skin too

  17. wash your hands like mad

  18. pour oil on the top of the skin, and more salt n pepper

  19. put the everything in the oven (not covered)

  20. while you are waiting the half hour it takes to nicely brown the skin, go nuts with clorox cleanup on your sink and counter because you don't want camplyobacter

  21. turn down heat to 350F

  22. after half an hour, dot remaining herb butter on top of turkey

  23. cover loosely with foil

  24. baste every twenty minutes, cook for about 2 hours more, a total more or less 25-30 minutes per pound

  25. you want it to be about 163-165 degrees inside when you take it out, start taking its temperature about 30 minutes before you take it out

  26. let rest about 20 minutes before serving

  27. yeah, yum
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