Sunday Roasts (13 page)

This is one of my favorite recipes for roasting a big, plump turkey. As the name implies, it’s always a winner. The secret to its success is twofold. First, an herb butter is patted under the skin over the breast area, ensuring that this part of the turkey, which cooks the quickest, stays moist. Then, during the roasting process, the turkey is basted frequently with broth and pan juices to keep it from drying out. Shallots are roasted along with the bird, and then incorporated into the delectable pan gravy.

Serves 10 to 12

COST
: Moderate

PREP TIME
: 45 minutes

START-TO-FINISH TIME
: 4 hours, 15 minutes, including resting time for the turkey

MATERIALS
: Kitchen twine

¾ cup/170 g unsalted butter, at room temperature

3 tbsp minced flat-leaf parsley, plus 3 whole sprigs

2 tbsp minced fresh sage, plus 3 whole sprigs

2 tbsp minced fresh thyme, plus 3 whole sprigs

Kosher salt

Freshly ground black pepper

1 turkey, 15 to 16 lb/6.8 to 7.2 kg, rinsed and patted dry

1½ lb/680 g shallots, peeled and halved lengthwise

3 cups/720 ml reduced-sodium chicken broth, plus more as needed

1 cup/240 ml dry white wine

2 tbsp flour

1 bunch each flat-leaf parsley, sage, and thyme for garnish (optional)

1.
Mix together the butter, minced parsley, minced sage, minced thyme, ¾ tsp salt and ½ tsp pepper in a medium bowl. (The butter can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

2.
Arrange a rack at the lower position of the oven and preheat the oven to 350°F/180°C/gas 4.

3.
Salt and pepper the cavity of the turkey generously. Place the parsley, sage, and thyme sprigs and 4 shallot halves in the cavity. Pat the turkey skin dry with paper towels/absorbent paper. Starting at the neck end of the turkey, carefully slide your hand between the skin and the breast meat to loosen the skin. Spread 3 tbsp of the herb butter over the breast meat under the skin. Truss the turkey: Use a long piece of kitchen twine and tie the legs together, slightly overlapping, then bring the twine around the sides of the bird, pulling the wings toward the body, and tie the twine to secure (see cooking tip).

4.
Place the turkey on a rack set in a large flameproof roasting pan/tray. Rub 4 tbsp/55 g of the herb butter all over the surface of the turkey. Cover the breast area with foil. Scatter the remaining shallots in the pan to roast along with the turkey.

5.
Roast the turkey for 2 hours, basting with ½ cup/120 ml broth every 30 minutes. Remove the foil and continue to roast the turkey until golden brown and a thermometer inserted into the thickest part of the thigh registers
180°F/82°C, basting with pan juices every 20 minutes, for about 1 hour more. Total roasting time will be about 3 hours. Transfer the turkey to a platter. Brush with 1 tbsp of the herb butter and tent loosely with foil. Let rest for 30 minutes.

6.
With a slotted spoon, transfer the shallots from the roasting pan/tray to a plate. Pour the pan juices into a medium bowl; spoon off and discard any fat. Add the wine and the remaining 1 cup/240 ml chicken broth to the roasting pan/tray. Set the pan over 2 burners on medium-high heat and bring the mixture to a boil, scraping up any browned bits. Continue to boil until reduced by half, for about 3 minutes. Pour into a large glass measuring cup, and add the degreased pan juices. If necessary, add enough broth to equal 3 cups/720 ml liquid.

7.
Blend the flour into the remaining herb butter. Pour the broth mixture into a heavy, medium saucepan set over medium-high heat and bring it to a boil. Gradually whisk in the butter-flour mixture and add any accumulated juices from the turkey platter. Cook, whisking occasionally, until the gravy thickens enough to coat a spoon lightly, for 5 to 6 minutes. Add the shallots to the gravy and simmer for 1 minute, then season with salt and pepper. Transfer the gravy to a serving bowl.

8.
If desired, garnish the turkey platter with several mixed bouquets of parsley, sage, and thyme before serving. Pass the gravy on the side.

SIDES
: Sourdough Dressing with Roasted Root Vegetables , Cranberry and Dried Cherry Chutney , Butternut Squash with Walnut–Goat Cheese Crumble , and Honey-Glazed Carrots and Parsnips would make scrumptious trimmings.

LEFTOVER TIPS
: In addition to classic turkey sandwiches, use leftover turkey in quesadillas paired with white cheddar and sliced apples, or use in place of pastrami for turkey Reubens.

Boned turkey breasts are reasonably priced and unbelievably versatile, and yet I don’t think many cooks take advantage of this delicious cut. Since my local supermarket often runs specials on turkey breasts, I’ve learned to use them creatively. In the following recipe, a boned breast is rubbed with a smoky chili mix, and then wrapped in bacon strips. As the breast roasts, the bacon bastes the meat and keeps it moist. For serving, the beautiful white turkey slices are drizzled with pan juices and topped with a homemade corn salsa.

Serves 4 to 6

COST
: Moderate

PREP TIME
: 40 minutes, including making the salsa

START-TO-FINISH TIME
: 2 hours, 10 minutes, including resting time for the turkey

MATERIALS
: Kitchen twine

One 2-lb/910-g boneless turkey breast half, skin and any excess fat removed

1½ tsp chipotle chili powder

1½ tsp ground cumin

Kosher salt

1½ tbsp olive oil

10 slices bacon/streaky bacon

½ cup/120 ml chicken broth

1 tsp fresh lime juice

1½ tbsp minced cilantro/fresh coriander

Fresh Corn Salsa ( see cooking tip)

1.
Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.

2.
Place the turkey breast on a work surface. If it has been rolled and tied, untie it. In a small bowl, mix together the chili powder, cumin, and ¾ teaspoon salt. Rub half of this mixture over the inside surface, turn the breast over, and rub the remaining mixture over the other side. Roll the breast tightly into a cylinder (about 9 in/23 cm long and 3½ in/9 cm in diameter) and tie at 1-in/2.5-cm intervals with twine.

3.
Heat the oil in a large, heavy frying pan over medium-high heat. When hot, add the turkey breast and brown on all sides, for 4 to 5 minutes. Remove the turkey breast from the frying pan and let it cool for 5 minutes.

4.
On a clean work surface, lay the bacon slices, slightly overlapping, side by side. Place the turkey breast seam-side up in the center and wrap the bacon slices around the breast so that they overlap. Transfer the breast (with overlapping-bacon–side down) to a rack set in a large flameproof roasting pan/tray. (The turkey breast can be prepared 6 hours ahead; cover the pan with plastic wrap/cling film and refrigerate. Bring to room temperature for 30 minutes before roasting.)

5.
Roast the breast until a thermometer inserted into the center registers 170°F/77°C, for about 1 hour, 15 minutes, or longer. Remove the breast from the pan and let it rest for 15 minutes.

6.
Skim off and discard any fat in the pan. Place the pan over medium heat and add the broth. Whisk constantly, scraping up any browned bits on the bottom of the pan into the liquids. Whisk in the lime juice and season with salt if needed. The sauce will be very thin, but flavorful.

7.
To serve, cut the turkey breast through the bacon (which will be completely cooked) into slices ½ in/12 mm thick, carefully discarding the strings as you slice. Arrange the slices slightly overlapping on a platter and drizzle with the pan sauce. Sprinkle with cilantro/fresh coriander and serve with a bowl of the salsa.

SIDES
: Serve this turkey with tender green beans sprinkled with sea salt and with a salad of torn romaine/Cos lettuce and avocados tossed in a dressing of lime and olive oil.

LEFTOVER TIP
: This turkey is great in a sandwich. Use bread slices and add sliced tomatoes, a squeeze of lime juice, and some crispy lettuce if you like.

COOKING TIP
: In place of Fresh Corn Salsa, you could serve this turkey breast with Chunky Guacamole Salsa .

When you want to serve turkey elegantly and on a small scale, try this spectacular boned and stuffed breast. Although it will require more than an hour of your time to assemble the stuffing and to prepare the breast, both of these tasks can be done a day ahead. The breast roasts to a beautiful golden brown in about 45 minutes, far less time than a big bird would need. When carved, the slices are striking, with the dark, rich mushroom stuffing set against the luminous white turkey meat.

Serves 4 to 6

COST
: Moderate

PREP TIME
: 1 hour, 30 minutes, including 10 minutes to butterfly the breast if necessary

START-TO-FINISH TIME
: 2 hours, 45 minutes

MATERIALS
: Kitchen twine

Short metal skewers, or wooden skewers that have been soaked in water for 30 minutes (see market note)

Stuffing

¾ oz/20 g dried porcini mushrooms

4 oz/115 g sliced pancetta, coarsely chopped

2 tbsp vegetable oil

6 oz/170 g brown mushrooms, such as cremini, chopped

½ cup/65 g finely chopped onion

¼ cup/8 g finely minced flat-leaf parsley

1 tbsp minced fresh rosemary

½ tsp fennel seeds, crushed

Kosher salt

Freshly ground black pepper

2 cups/110 g fresh bread crumbs (see cooking tip)

Turkey

1 boneless turkey breast half, about 2 ¾ lb/1.25 kg, with skin left on, butterflied (see cooking tip)

Kosher salt

Freshly ground black pepper

2 tbsp vegetable oil

2 cups/480 ml reduced-sodium chicken broth, plus more if needed

4 tbsp/55 g unsalted butter, at room temperature, plus more if needed

2 tbsp flour

¼ cup/60 ml dry white wine

Several long sprigs parsley and rosemary for garnish

FOR THE STUFFING
:

1.
Put the porcini in a medium bowl and cover with 1 cup boiling water. Let stand until softened, for about 20 minutes. Over a medium bowl, strain the mushrooms with a fine strainer, pressing down to release as much liquid as possible. Chop the mushrooms; reserve the mushrooms and the strained liquid separately.

2.
Place a large, heavy frying pan over medium heat. When hot, add the pancetta and sauté, stirring, until crisp, for 6 to 8 minutes. With a slotted spoon, transfer to paper towels/absorbent paper to drain. Add the oil to the drippings in the pan and, when hot, add the brown mushrooms and onion. Sauté, stirring, until the mushrooms start to brown and no liquid remains, for 6 minutes or more. Remove the pan from the heat and stir in the pancetta, chopped porcini, parsley, rosemary, fennel seeds, ¾ tsp salt, ½ tsp pepper, and bread crumbs. Mix well and season with additional salt and pepper if needed. Stir in 3 tbsp of the reserved porcini mushroom liquid or just enough to moisten but not soak the bread crumbs. Cool to room temperature.

FOR THE TURKEY
:

1.
Cover the butterflied breast with a sheet of plastic wrap/cling film and, using a meat pounder or rolling pin, pound the meat into a ½-in/12-mm-thick rectangle (about 14 by 10 in/35.5 by 25 cm). Remove the plastic wrap/cling film and season the breast with salt and pepper.

2.
Pat the stuffing evenly over the turkey breast, leaving a 1-in/2.5-cm border on all sides. Sprinkle with additional porcini mushroom liquid if dry. Starting at a long end, roll into a cylinder and tie at 1-in/2.5-cm intervals. Close the ends of the roast with skewers. (The turkey can be prepared 4 hours ahead; cover and refrigerate.)

3.
Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.

4.
Heat the oil in a large, flameproof roasting pan/tray set over 1 or 2 burners on medium heat. When hot, add the breast and brown on all sides, for 6 to 8 minutes.

5.
Pour 1/3 cup/75 ml chicken broth over the roast in the pan and brush with 1 tbsp butter. Cover the pan tightly with foil. Roast for 30 minutes, basting the roast 2 more times with 1/3 cup/75 ml broth and with 1 tbsp butter. (Be careful to use mitts so that you do not burn yourself when you
remove the foil to baste the bird.) Remove the foil and continue to roast until the turkey is evenly browned and an instant-read thermometer registers 170°F/77°C when inserted into center of the roast, basting occasionally with broth and butter, for about 15 minutes longer. Total roasting time will be about 45 minutes. Transfer the turkey to a carving board and tent with foil. Let rest for 15 minutes while you make the sauce.

6.
Pour the pan juices into a glass measuring cup. Add additional broth if needed to measure 1¼ cups/300 ml liquid. In a small bowl, blend 2 tbsp of butter with flour to form a paste.

7.
Place the roasting pan over medium-high heat and add 1¼ cups/300 ml pan juices, any remaining porcini mushroom liquid, any extra butter, and the wine. Cook for 5 minutes, scraping up any brown bits on the bottom of the pan with a whisk. A little at a time, whisk in the butter-flour mixture. Continue to whisk until the sauce thickens slightly, for about 3 minutes more. Season with salt and pepper.

8.
To serve, remove the strings and skewers. Cut the breast into ½-in-/12-mm-thick slices and arrange them overlapping on a platter. Garnish with bouquets of parsley and rosemary sprigs. Pass the sauce separately.

SIDES
: Best-Ever Mashed Potatoes , Honey-Glazed Carrots and Parsnips , and Cranberry and Dried Cherry Chutney would make delicious sides.

LEFTOVER TIP
: Extra sliced turkey is delectable reheated and napped with leftover sauce, and the slices are equally good served at room temperature (without sauce) accompanied by a green salad tossed in a balsamic dressing.

MARKET NOTE
: You can use metal turkey-lacing pins (available at super-markets) in place of skewers to secure the ends of the roast.

COOKING TIP
: For this recipe, a boneless turkey breast half is double butterflied: The breast is split lengthwise down the center and opened, then each side is slit, this time horizontally, and opened. This will give you a nice rectangular piece. If you are on good terms with your butcher, smile and ask him or her to do this for you. If not, just follow the directions below.

Place the breast on a work surface, skin-side down, with the pointed, narrow end toward you. (If there is a tender on the underside of the breast, remove and save it for another use.) With a sharp knife, starting at the upper, thicker end of the breast, cut a lengthwise slit down the center of the breast, being careful not to cut all the way through and stopping 1 in/2.5 cm from the pointed narrow end. With the knife held horizontal to the work surface, slice about one-half to two-thirds of the way through the center of each side of the breast and open each side up like a book.