ROAST TURKEY BREAST RECIPE - BBC GOOD FOOD
Cooking for a smaller crowd this Christmas? Try this roast turkey breast as an easy alternative to cooking a whole turkey for your festive dinner
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Total Time 1 hours 45 minutes
Prep Time 5 minutes
Cook Time 1 hours 40 minutes
Yield Serves 4-6
Number Of Ingredients 4
Steps:
- Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
- Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.
- Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
- Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.
- Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.
- Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.
- Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.
- Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.
Nutrition Facts : Calories 344 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 50 grams protein, SodiumContent 0.3 milligram of sodium
ROAST LAMB RECIPE - NYT COOKING
If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast — lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.
Provided by Julia Moskin
Total Time 3 hours
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
- Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
- Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
- Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
- To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
- Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.
Nutrition Facts : @context http//schema.org, Calories 1047, UnsaturatedFatContent 47 grams, CarbohydrateContent 3 grams, FatContent 107 grams, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 56 grams, SodiumContent 258 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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Reviews 4.7
Total Time 3 hours 20 minutes
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Reviews 4.9
Total Time 02 hours 10 minutes
Category Dinner
Calories 285 calories per serving
- Preheat oven to 325°. With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.
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