Makeaheadturkeybreastwithherbstuffingcookinglight Recipes

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MAKE-AHEAD ROASTED TURKEY BREAST



Make-Ahead Roasted Turkey Breast image

Timing your turkey can be the most nerve-racking part of your holiday dinner, so stress less and make it 100 percent ahead! Brining the breast makes it extra moist and flavorful. Roast and freeze it, then simply thaw, slice and reheat with an herbed butter. Keep the wishbone and use it to hope for something really fun (you've got the relaxed dinner thing covered).

Provided by Food Network Kitchen

Categories     main-dish

Time 16h40m

Yield 6 to 8 serves

Number Of Ingredients 13

Kosher salt
1/2 cup dark brown sugar
1 tablespoon whole black peppercorns
3 dried bay leaves
Zest of 1 lemon
One 7- to 9-pound bone-in, skin-on turkey breast
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup fresh parsley leaves, roughly chopped
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup homemade turkey stock or low-sodium chicken broth

Steps:

  • Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature.
  • Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
  • Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
  • Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
  • Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
  • To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid.

MAKE-AHEAD TURKEY BREAST WITH HERB STUFFING (COOKING LIGHT)



Make-Ahead Turkey Breast With Herb Stuffing (Cooking Light) image

Says cookinglight.com: "This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and stuffing are slow-cooked simultaneously to impart rich, deep flavors and to eliminate any extensive last-minute work. The turkey breast is double-cooked: poached the day before, then seasoned and reheated slowly in a low-heat oven the day it's served. The gravy and stuffing are infused with an intensely flavorful turkey stock made from the liquid in which the breast is poached." Sounds like a lot of work, but... oh... yum... what a recipe! Invite me over when you make it :)

Provided by CorriePDX

Categories     Poultry

Time 6m

Yield 6 serving(s)

Number Of Ingredients 29

4 quarts water
1 cup carrot, slices (2 inch thick)
1/2 cup celery, slices (1 inch thick)
1 teaspoon dried thyme
1/4 teaspoon black pepper
3 garlic cloves
3 bay leaves
2 tomatoes, quartered
1 onion, quartered
1/2 lemon
1 whole turkey breast, skinned (6-pound)
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
1 cup diced onion
1 cup diced celery
16 cups cubed stale bread (about 1 1/2 pounds, cubes should be 1 inch)
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
1/4 cup butter (in a stick, not a tub) or 1/4 cup margarine (in a stick, not a tub)
1/3 cup all-purpose flour

Steps:

  • To prepare stock, combine first 10 ingredients in a large stockpot. Bring to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for 1 1/2 hours or until turkey breast reaches 170° (use an instant-read thermometer).
  • Carefully remove the turkey breast from stock. Cover the turkey breast, and refrigerate. Strain stock through a colander into a large bowl; discard solids, and return stock to pot. Reduce heat, and continue to simmer stock until reduced to 2 quarts (about 1 1/2 hours). Cover and chill stock for 8 hours. Skim solidified fat from surface of stock, if necessary.
  • Preheat oven to 250°.
  • To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil. (Double-wrapping in plastic and foil helps retain moisture when reheating.) Bake at 250° for 2 hours or until thoroughly heated.
  • To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over medium-high heat. Add the diced onion and diced celery; sauté 3 minutes. Stir in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon pepper). Stir in 2 1/2 cups turkey stock. Place in a 13 x 9-inch baking dish. Bake simultaneously with turkey at 250° for 1 hour and 55 minutes.
  • While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour; reduce heat, and cook 15 minutes or until lightly browned. Gradually add reserved 5 1/2 cups turkey stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer until reduced to 3 cups (about 2 hours).
  • Uncover turkey; remove turkey breast halves from bone. Slice turkey, and serve with stuffing and gravy.

Nutrition Facts : Calories 1055.3, Fat 46.1, SaturatedFat 17.8, Cholesterol 285.9, Sodium 1308.2, Carbohydrate 63.9, Fiber 5.3, Sugar 8.5, Protein 92.2

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