... Ina Garten Reveals Her Absolute Favorite Holiday Food.

This classic family-style dinner is deceptively simple, despite how intimidating turkey may seem. Add the onions and celery and sauté until softened, about 5 minutes. This is a Ina Garten recipe. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. When the onion mixture is … Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and … (I test in a few places.) https://www.williams-sonoma.com/recipe/rolled-stuffed-turkey-breast.html In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Pour the wine into the bottom of the roasting pan. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Nov 5, 2020 - Explore Carol Boykins's board "Turkey Breast", followed by 208 people on Pinterest. 1 whole (2 halves) turkey breast, boned … whole butterflied boneless turkey breast with the skin on (5 to 6 pounds). The Barefoot Contessa has assembled a foolproof menu of simple, elegant dishes. (I test in a few places.) 1 extra-large egg, beaten. In preparation for the Thanksgiving holiday, I have been testing some turkey breast recipes from Food Network’s website. Lay the butterflied turkey breast skin side down on a cutting board. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. These turkey breasts, each 3/4 pound and flattened to 1/4 inch before being stuffed … Lay out the butterflied turkey breast skin side down and sprinkle with salt and pepper. Preparation time: 3 days. Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. When the onion mixture is cool, spread it evenly on the meat. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. 3/4 cup large-diced dried figs, stems removed, 4 tablespoons (1/2 stick) unsalted butter, 3/4 pound pork sausage, casings removed (sweet and hot mixed), 1 1/2 tablespoons chopped fresh rosemary leaves, 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm), 1 1/2 cups chicken stock, preferably homemade, Kosher salt and freshly ground black pepper, 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds), 2008, Barefoot Contessa Back to Basics, All Rights Reserved. Serve hot with extra gravy on the side. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. "All you have to do is just slice it, and if it's slow roasted, it comes out perfectly. Kosher salt and freshly ground black pepper. Remove from the heat and set aside. Scrape up the brown bits with a wooden spoon. Serves 8. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Preheat the oven to 325 degrees. Sprinkle the meat with 2 teaspoons salt and 1 … Preheat the oven to 325 degrees. Don't mound the stuffing or the turkey will be difficult to roll. Ina Garten's Favorite Thanksgiving Recipes. Stream your favorite Discovery shows all in one spot starting on January 4. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Earlier I posted a review of a Guy Fieri recipe.The other one I tried out was Ina Garten’s (the Barefoot Contessa) Herb-Roasted Turkey Breast. Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165° F (put the thermometer in sideways) on an instant-read thermometer. Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet. Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from … Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Roulade with Ginger Buttercream Recipe. It's like an enormous jelly roll—except a turkey breast … Place the turkey breast on a rack in a roasting pan, skin side up. Meanwhile, open the turkey breast on a cutting board, skin side down. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Directions. Ina Garten Stuffed Turkey Breast Roulade. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. No bones and it cooks to juicy perfection in under two hours. When the onion mixture is … Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Preheat the oven to 325 degrees. Roast until internal temperature of the turkey breast is 74°C, about one hour or 25 to 30 minutes per 500g. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. Spread the remaining paste evenly on the skin. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website.. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Scrape up the brown bits with a wooden spoon. Place the turkey breast on a rack in a roasting pan, skin side up. Lay the butterflied turkey breast skin side down on a cutting board. Her Thanksgiving bird is seasoned liberally (of course) with salt and pepper; stuffed with thyme, halved lemons, quartered onions, and garlic; and then brushed with a dreamy, zesty, herby butter mixture. Remove from the heat and set aside. If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey roulade.. © 2020 Discovery or its subsidiaries and affiliates. If Ina’s roast turkey is anything like her roast chicken, it’s the stuff of legends. Place a baking rack on a sheet pan. Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014) The turkey is ready when a thermometer inserted into the center registers 150 degrees F. Remove from oven, cover with foil and allow to rest for 10 minutes before carving. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Add the onions and celery and saute until softened, about 5 minutes. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) ... Place stuffed turkey breast seam side down on the rack on the sheet pan. Rub the mixture evenly all over the skin of the turkey … Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Transfer to a platter or cutting board, garnish with lots of herbs and slice into 3/4-inch thick slices. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Carve 1/2-inch-thick slices and serve warm with the extra stuffing. 1 1/2 cups chicken stock, preferably homemade. Place the stuffing mix in a large bowl. 6 %, cups chicken stock, preferably homemade, kosher salt & freshly ground black pepper. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. How easy is that?" Here for safekeeping for a dinner party meal. The perfect temperature, like, perfectly rare all the way through," Ina told us. Place the stuffing mix in a large bowl. Slice the turkey and arrange decoratively on serving platter. (The stuffing may be prepared ahead and stored in the refrigerator overnight.). All rights reserved. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an … Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. 20.7 g Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. Spread the stuffing mixture in a 1/2-inch-thick layer over the meat, leaving a 1/2-inch border on all sides. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Place the stuffed turkey breast seam side down on the rack on the sheet pan. Garten also has a fantastic make-ahead turkey recipe that starts with rubbing lemon zest, thyme, and salt on it a few days before “to really flavor the meat.” Preheat the oven to 325 degrees. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Stuffed Mushroom Recipes ... Another perk: It's easier to carve than the traditional turkey. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. A start-to-finish review of Ina Garten's turkey and dry brine recipes — along with at-home tips and takeaways for making both even better. Remove from the oven and place the turkey on a platter. Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 2 tsp salt and 1 tsp pepper. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. An alternative to the traditional turkey feast. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper.

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