Best 2 Poached And Roasted Turkey In The Style Of Bresse Recipes
A culinary masterpiece is presented in this article: the Poached and Roasted Turkey in the Style of Bresse. This exquisite dish showcases a combination of traditional French techniques and modern culinary innovation. The article features two comprehensive recipes: one for the turkey itself and another for a delectable homemade stuffing.
The meticulously crafted turkey recipe takes you through the steps of preparing a succulent and tender turkey using the sous vide method. This technique involves poaching the turkey in a flavorful aromatic broth before roasting it to perfection. The result is a moist and juicy turkey with an incredibly flavorful and crisp skin.
Accompanying the turkey is a delightful homemade stuffing recipe. This stuffing is made from a combination of fresh herbs, aromatic spices, and a selection of vegetables, including celery, onion, and carrots. The stuffing is cooked separately and then stuffed inside the turkey before roasting. The combination of the succulent turkey and the flavorful stuffing creates a harmonious and unforgettable taste experience.
This article provides a detailed and engaging guide to preparing this exceptional dish. With its step-by-step instructions, helpful tips, and stunning photography, this article will inspire and guide you in creating a memorable culinary experience that will impress your family and friends.
ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
- Preheat oven to 425 degrees F.
- In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
- Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
OVEN-ROASTED TURKEY BREAST
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Provided by takestu2tango
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
- Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
- While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g
Tips:
- Use a free-range turkey: A free-range turkey will have a better flavor and texture than a conventionally raised turkey.
- Dry brine the turkey for at least 24 hours: Dry brining helps to evenly distribute the salt throughout the turkey, resulting in a more flavorful and juicy bird.
- Roast the turkey breast-side up: This will help to prevent the breast from drying out.
- Cover the turkey with foil during the first part of roasting: This will help to create a moist environment and prevent the turkey from browning too quickly.
- Baste the turkey with butter or oil every 30 minutes: This will help to keep the turkey moist and prevent it from drying out.
- Use a meat thermometer to check the internal temperature of the turkey: The turkey is done when the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast.
- Let the turkey rest for at least 30 minutes before carving: This will help to redistribute the juices throughout the turkey, resulting in a more tender and flavorful bird.
Conclusion:
Poached and roasted turkey in the style of Bresse is a classic French dish that is perfect for a special occasion. The combination of poaching and roasting results in a moist and flavorful turkey that is sure to impress your guests. With a little planning and effort, you can easily make this dish at home.
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