How To Slow Roast A Turkey Breast

Turkey is not just for thanksgiving recipes; it is a wonderful meat to enjoy at any time. This lean poultry is easy to prepare and there are many recipes for it. The following dish involves garlic, onions and the bird, as well as a mouthwatering homemade turkey gravy recipe.

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What You Need:

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1 bone-in turkey breast, 8 or 9 lbs 1 chopped onion 6 chopped cloves garlic 1 1/2 tablespoons vegetable oil Salt, as needed For The Gravy:

4 cups turkey drippings and broth Extra turkey or chicken broth (optional) 3 tablespoons flour 3 tablespoons butter Salt and black pepper How To Cook The Bird:

Preheat the oven to 250 degrees F and put the oven rack as low as it will go. Rinse the poultry breast and pat it dry. Salt the breast under the skin unless it has been koshered or brined already.

Heat an ovenproof pot over a moderately high heat and add the oil. Put the turkey breast in the pot, breast down, and then arrange the onion around the outside. Put the garlic on top of the onion. Cook the turkey for a few minutes, until the skin is brown. Flip it over and stir the garlic and onions.

Cook the breast on the other side. Insert a probe thermometer into the thickest part of the meat if you have one. Put a lid on the pot after covering it tightly in aluminum foil first. If you crimp the foil around the pot seam, this ensures no steam will escape. Cook the breast in the oven until it is 160 degrees F in the thickest part. This will take about two and a half hours.

Flip the bird over, cover the pot again, and let it sit for quarter of an hour. The internal temperature will go up to 170 degrees F or more. Take the bird out of the pot and put it on a platter. Put tented aluminum foil over it.

How To Make The Gravy

Strain the solids and liquids from the pot into a bowl. Smash the onion and garlic with the back of a ladle to make sure you get all the juices. Skim most of the fat off the top of the broth and discard it.

If you have less than four cups of turkey broth, you can add some chicken stock to make four cups. Add another quarter or half a cup of broth if you like your gravy to be thin. Reduce the amount for a thicker gravy.

Heat a pan over a moderate heat and add the butter. When it melts, whisk in the flour. Cook this mixture for five minutes or until it is brown, then whisk in the broth. Bring the gravy to a boil then let it simmer for five minutes or until it is thick enough.

If it is too thick, you can whisk in some broth or water. Add salt and pepper to taste, if necessary, and then serve over the sliced turkey, perhaps with mashed potatoes and seasonal vegetables on the side too.

How To Slow Roast A Turkey Breast

If you are a fan of turkey, you probably enjoy chicken too. A baked chicken rice recipe or chicken cordon bleu makes a wonderful dinner and these meals are so simple to prepare.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Thanksgiving Turkey Recipe, Juicy Edition

INGREDIENTS

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1 whole turkey (12 to 16 lb), fresh or frozen, thawed
1 Tbsp stick butter, melted
½ tsp each salt and pepper
2 Cans of chicken broth
1-2 Packages of each, fresh Sage, fresh Thyme, and fresh Rosemary
1 Package of Parsley
Garnish: fresh herbs

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PREPARATION:

Day 1

First you will need to thaw the Turkey. Follow the instructions on the package your bird came in. remove any and all giblets, neck etc. Save it if you want to make the giblet gravy, I throw it away. I brine my Turkey to give it maximum flavor and to make sure that it is very moist. I take a very large pan and add about 2-3 Tablespoons of salt, and 2 Tablespoons of fresh, chopped Sage, Thyme and Rosemary. I will then add about 1 to 2 gallons of water and submerge the bird into the solution for about 12-18 hours. You will need a container that is large enough for your turkey, and small enough to be able to refrigerate for the entire brining time period. Once you are through with the brining process, rinse and dry turkey inside and out with paper towels.

Day 2

You are now ready to cook your Turkey. Preheat your oven to 325°F. You'll need a shallow roasting pan with rack to let heat flow below the bird to help with even cooking. You will need to tie or clamp legs together, they now have rubber bands now that you can use that will work in any oven less than 550 degrees. I like using them better than the chefs twine. You will twist wing tips under back and brush skin with butter and sprinkle with salt and pepper. In the cavity of the Turkey I like to put fresh Sage, Thyme and Rosemary. You will now place the Turkey breast side up on rack in pan and add the broth to the roasting pan. You will roast for about 3 to 3 3/4 hours, basting every 30 minutes with juices from the pan. If your pan juices start to dry up add more broth, or water if needed. If the breast starts to get too brown, cover loosely with foil. Start checking turkey about 1 1/4 hours before it should be done.

To make sure your Turkey is done you want an internal temperature of at least 160 degrees. When you pull your turkey it should have carry over cooking to take the internal temperature up to 165 degrees. When it has reached this temperature your bird is done, you can leave your thermometer in at this point, but make sure it is not hitting a bone. This will give you a false read on the temperature of your bird, and make for a Turkey that has not been cooked all the way. When you are sure that your Turkey is fully cooked you will want to remove from the oven and add to your Turkey to a serving platter. Let rest at least 30 minutes before serving for juicier meat and easier carving.

Thanksgiving Turkey Recipe, Juicy Edition

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com

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