Cooking 1 2 turkey breasts


Ingredients:
  •     1 breast of boneless turkey (4 1/2 to 5 lbs to 2.5 kg), thawed if frozen
  •     1/4 t. (50 mL) dry white wine or apple juice
  •     2 tbsp (25 mL) chopped fresh thyme leaves or 1 1/2 teaspoons (7 mL) dried thyme leaves
  •     1 tsp (5 mL) salt
  •     1 tsp (5 mL) paprika
  •     2 garlic cloves, finely chopped
  •     2 tsp (10 mL) cornstarch
  •     2 tbsp (25 mL) cold water

Instructions:
  1. Preheat the oven to 325 degrees F (160 degrees Fahrenheit). Place the turkey, skin up, on a wire rack on a shallow roasting board.
  2.     Insert an ovenproof meat thermometer so that it enters the thickest part of the breast without touching the bone.
  3.     Roast uncovered for 1 hour.
  4.     Combine butter, wine, thyme, salt, paprika and garlic. Brush turkey with half the butter mixture.  Roast for another 1 hour or until the thermometer reads 165 F (74oC).
  5.     Remove the turkey from the oven and let stand for 15 minutes so that it can be cut more easily.
  6.     Meanwhile, pour the cooking juices into a measuring cup; skim the fat from the juice.
  7.     Add water to the cooking juices to make 2 cups (500 mL).
  8.     Bring the cooking juices to a boil in a 1 pint (1 L) saucepan.
  9.     Dilute cornstarch in 2 tablespoons (30 mL) of cold water; stir into the cooking juices. Boil, stirring, for 1 minute. Serve with turkey.

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