TURKEY 101
TURKEY 101
3 days in advance, rinse and dry the turkey thoroughly. Season well, inside and out, with salt and pepper. if you wish, squeeze some herb sprigs under the skin. finely chop some , carrots, onions and celery, oh let’s say 2 cups of veggies or so. lightly saute said vegetable chop in 1 stick of butter for a few minutes, or until slightly translucent. season with salt and pepper and let cool. Blot the turkey with paper towels, to ensure it is nice and dry. Lightly spray with olive oil spray, lay a cheese cloth over the breast and place the 2 cups of cooked vegetables directly on top of the breast. This will prevent the breast from cooking too fast. You can apply the cooled veggie blanket up to two days in advance. In the meanwhile, we will not have to flip our turkey, or cut off the legs cause they aren’t done when the breast is done. Our veggie blanket will do the work for us. Place your veggie covered turkey in a 450 degree oven for 45 minutes, then reduce the oven temperature to 375 until your turkey is done. I don’t know what size turkey you got going on, but you need to remove the veggie blanket, at least 1 hour before the turkey is done, to allow it to brown all over. After removing the veggie blanket, go ahead, baste it, if you are so inclined.
Ingredients
- TURKEY BREAST
- turkey left overs not for you?
- then skip the mega bird and just go for the breast.
- 1 whole turkey breast, butterflied
- fresh bread crumbs made from 2 slices stale country bread
- 1 leek
- 1 tablespoon butter and olive oil
- 2 gloves garlic
- 1 cup parsley
- 1 lemon
Instructions
- Season the butterflied turkey breast with salt and pepper. go head, squeeze a little lemon on it to. Melt the butter and olive oil in a skillet and cook the garlic and leek until translucent, stir in the breadcrumbs and season with s+p. Place on top of the butterflied turkey breast, and roll the baby up. Tie. Brown in butter, and into the oven for 30 – 45 minutes or until cooked through. Cool slightly, and slice thick or thin.