TURKEY ON THE TABLE RECIPES

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THE BEST SMALL TURKEY RECIPE (FOR THOSE OF US WHO SHOW UP ...



The Best Small Turkey Recipe (for those of us who show up ... image

Provided by Bri McKoy

Number Of Ingredients 18

1 whole bone-in turkey breast (5 to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine
Pan drippings from the turkey
1/2 cup heavy cream
1/2 cup white wine (or chicken stock)
1 cup chicken stock
1 TBS butter
1/4 tsp pepper
Salt for seasoning

Steps:

  • Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
  • In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with aluminum foil. (Every oven is different so be sure to use your meat thermometer. I had to roast my turkey for about 2 hours. After 1½ hours I tented my turkey and continued to roast another 30 minutes until the temperature read 165 degrees.)
  • When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
  • For the Gravy (Optional):

Nutrition Facts : ServingSize 1

RODNEY SCOTT’S HOLIDAY TURKEY | THE SPLENDID TABLE



Rodney Scott’s Holiday Turkey | The Splendid Table image

When you cook a turkey on the pit the way we do, you don’t end up with a pretty, gold bird like the ones you see on the covers of the Thanksgiving issues of all the food magazines, But I don’t think most of those pretty birds taste as good as the one that’s been smoked on the pit or grill and seasoned the way we do. Spatchcocking the turkey allows us to cook it more evenly and get seasoning throughout the bird. You be the judge.

Provided by SPLENDIDTABLE.ORG

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