In the culinary world, roasted turkey breast with dried fruits pan sauce stands as a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. This dish embodies the essence of comfort food, evoking nostalgic memories of family gatherings and festive occasions. The succulent turkey breast, roasted to perfection, exudes an enticing aroma that fills the air, while the vibrant dried fruits, such as cranberries, apricots, and cherries, add a burst of sweetness and chewy texture that complements the savory richness of the turkey.
The pan sauce, crafted from the drippings of the roasted turkey, is a symphony of flavors that elevates the dish to a new level of culinary artistry. Enriched with aromatic herbs, spices, and a hint of sweetness from the dried fruits, this luscious sauce enhances the natural flavors of the turkey, creating a harmonious balance that lingers on the palate.
This article presents a detailed guide to preparing this delectable dish, featuring two enticing variations: a classic roasted turkey breast with dried fruits pan sauce and a tantalizing maple-glazed roasted turkey breast with dried cranberries and apples. Both recipes provide step-by-step instructions, ensuring that home cooks of all skill levels can replicate this culinary masterpiece in their own kitchens.
The classic roasted turkey breast with dried fruits pan sauce follows a traditional approach, utilizing a flavorful blend of herbs, spices, and dried fruits to create a rich and savory dish. On the other hand, the maple-glazed roasted turkey breast with dried cranberries and apples adds a touch of sweetness and tanginess to the mix, resulting in a delightful flavor profile that is sure to impress.
With its captivating blend of flavors and textures, roasted turkey breast with dried fruits pan sauce is a versatile dish that can be enjoyed on various occasions, whether it's a cozy family dinner, an elegant holiday feast, or a casual get-together with friends. The accompanying pan sauce elevates the dish to a gourmet experience, making it a perfect choice for those who appreciate culinary excellence.
TURKEY BREAST WITH LEMON AND CAPER SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
ROAST TURKEY BREAST
Roasting a whole turkey breast for Thanksgiving, rather than an entire bird, offers a few clear advantages. It cuts roasting time at least in half, reduces the hassle of carving, and frees you to create more interesting side dishes. But perhaps the best argument for roasting a breast is that you can produce white meat that is truly moist, as opposed to the dried-out white meat that results from roasting a whole turkey until the legs are cooked through. A breast of about three pounds is fine for a party of four, while one weighing six pounds or more can serve about 10. And yes, there are usually enough leftovers for sandwiches.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h
Yield 4 to 10 servings
Number Of Ingredients 3
Steps:
- Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper.
- Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting with the pan juices every 15 minutes or so. Begin checking every few minutes with an instant-read thermometer; turkey is ready when the thermometer reads 155 degrees. Remove the turkey from the oven, and let it rest for 5 to 10 minutes (during which time its internal temperature will rise to about 160 degrees) before carving and serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 20 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 0 grams
ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
- For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
- For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
- Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
- Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
- This recipe will result in leftovers for sandwiches.
ROASTED TURKEY BREAST
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper.
FRUITED TURKEY BREAST
Make and share this Fruited Turkey Breast recipe from Food.com.
Provided by Mirj2338
Categories Poultry
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F.
- Place the turkey breast, skin side up, in a 13 x 9 baking pan.
- Sprinkle with the thyme and rosemary.
- Roast, uncovered, for about 25 minutes.
- Remove from the oven, drain off and discard any fats and juices.
- Reduce the oven temperature to 350 F.
- Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey.
- Mix together the reserved pineapple juice, brown sugar, ketchup and red wine.
- Pour over and around turkey.
- Cover pan loosely with foil.
- Return to the oven and bake 1 hour longer.
- Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
Nutrition Facts : Calories 823.3, Fat 24.5, SaturatedFat 6.6, Cholesterol 221.1, Sodium 349.8, Carbohydrate 68.2, Fiber 9.1, Sugar 17.5, Protein 78.1
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:
- Choose the right turkey breast: Look for a turkey breast that is between 3 and 4 pounds. A larger turkey breast will take longer to cook and may dry out.
- Brine the turkey breast: Brining the turkey breast helps to keep it moist and flavorful. You can use a simple brine made with water, salt, and sugar, or you can add other ingredients like herbs, spices, and citrus fruits.
- Roast the turkey breast at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey breast at 425 degrees Fahrenheit for 30 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue to roast for 1-1.5 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Make a pan sauce with the drippings: The drippings from the turkey breast are full of flavor, so don't let them go to waste! Make a simple pan sauce by deglazing the pan with white wine or chicken broth, then adding some herbs, spices, and cream.
- Serve the turkey breast with your favorite sides: Roasted vegetables, mashed potatoes, and stuffing are all classic sides that go well with turkey breast.
Conclusion:
Roasted turkey breast with dried fruits pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your turkey breast is cooked to perfection and that your pan sauce is full of flavor. So next time you're looking for a delicious and impressive recipe, give roasted turkey breast with dried fruits pan sauce a try!
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