Devil Dans Fruit Stuffed Boneless Turkey Recipes

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING

Steps:

• For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
• For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
• In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
• Preheat the oven to 375 degrees F. Grease a casserole dish.
• Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
• Place the remaining stuffing in the prepared casserole dish, and set aside.
• Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
• After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
• Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
• For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
• In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
• Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
• Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
• Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

STUFFED BONELESS TURKEY BREAST WITH WHITE WINE GRAVY

Steps:

• Bone the turkey breast: Pull off the skin in one piece, using your fingers to separate the skin from the meat. Turn the breast on one side and use the tip of a sharp knife to carve off the breast in one piece, following the curve of the rib cage. Repeat on the other side. Reserve whole breasts and skin. Alternatively, ask the butcher to do the boning for you.
• Place breastbone and any scraps in a deep pot and cover with cold water. Add about 1 teaspoon salt, bring to a simmer and simmer gently, uncovered, until stock is reduced and flavorful, 1 1/2 to 2 hours. Skim occasionally; do not boil. Let stock cool slightly, then strain, discard bones and reserve.
• Assemble and cook the roast: Heat oven to 325 degrees and place rack in lower third of oven. Cut a piece of cheesecloth long enough to leave about 8 inches of overhang at each end of the roasting pan; you will twist and tie these together to secure the roast.
• Melt 4 tablespoons of the butter in a saucepan or microwave. Dip cheesecloth in butter, shake off excess and lay out in roasting pan. Spread out the turkey skin, outer side down, on the cloth.
• Season turkey breasts with salt and pepper and paint with melted butter. Place one breast, cut side up, in the center of the cloth. Spoon 1/3 to 1/2 of the stuffing over the meat in a neat layer. (Set aside remaining stuffing in a casserole to bake separately.)
• Top stuffing with the second breast, cut side down, arranging it so that the thick end of the top breast drapes over the tapered end of the bottom one. (This will give the roast an even shape.)
• Lift one end of the skin up and over the roast. Repeat on the other side, so that the skin completely covers the roast. Repeat with the cheesecloth so the sides of the roast are covered.
• Bring up both ends of the cheesecloth so that they meet on top. Twist tightly and tie them together to secure. Turn roast over so that the ends of the cheesecloth are tucked underneath the roast. Slip a rack under the roast to lift it away from the bottom of the pan. Paint again with melted butter and strew onion and carrot around the roast.
• Bake until a meat thermometer inserted into the thickest part of the breast reads 155 degrees, about 2 hours depending on size. Baste every 20 to 30 minutes, first using melted butter, then the fat that collects in the pan.
• After 1 hour of cooking, cover stuffing in casserole with foil and place in the oven with the turkey. Uncover after 30 minutes and cook until heated through and crusty on top.
• When done, the roast will be compact and burnished brown. Remove to a platter and let rest, uncovered, 20 minutes. Cut the cheesecloth along one edge of the roast, then carefully peel it off. Gently lift roast and pull the cheesecloth away from the underside. Cover lightly with foil and return to turned-off oven to keep warm. Stuffing can also remain, covered, in turned-off oven.
• Make the gravy: Heat 3 cups reserved turkey stock. Pour 1/4 cup of the fat from the roasting pan into a large saucepan. (Reserve roasting pan with vegetables separately.) Heat over low heat until bubbling; add flour and cook, whisking, until lightly browned. Turn off heat, let cool 2 minutes, then gradually whisk in 2 cups hot stock. Pour off and discard any additional fat in roasting pan and place on top of the stove over low heat. Pour in wine, vermouth or more stock and cook, scraping up browned bits from the bottom of the pan, for 5 minutes. Pour contents of roasting pan into the gravy in the saucepan and stir together. Simmer until thickened and heated through. Add remaining stock as needed until gravy has the consistency you like. Taste for seasoning; strain.
• To carve the roast, cut it into 1/2-inch-thick slices. Serve with additional stuffing and hot gravy.