Best 5 Turkey Breasts With Brandy Sauce Recipes

EASY MAPLE-GLAZED ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F.
• Rinse the turkey breast with cold water. Pat dry.
• Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
• Place the turkey in a large shallow roasting pan lined with aluminum foil. Don't skip the aluminum foil (it makes clean up quick and easy)!
• TO PREPARE THE GLAZE: In a small saucepan, melt butter with maple syrup over low heat. Pour or brush the maple butter glaze over turkey to coat.
• Add 1 cup water to the bottom of the pan.
• Roast the turkey breast for 2 - 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
• If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
• Remove the turkey from the oven and place on a large cutting board. Allow it to rest for about 15-20 minutes before carving.

TURKEY BREAST WITH LEMON AND CAPER SAUCE

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.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

ROASTED TURKEY BREAST WITH CORN BREAD-SAGE STUFFING AND BRANDY GRAVY

Steps:

• Make stuffing:
• Preheat oven to 425°F and grease 9-by 13-inch roasting pan.
• In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
• Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
• Make turkey:
• Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
• Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
• Make gravy while turkey is roasting:
• In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

TURKEY BREASTS WITH BRANDY SAUCE

Steps:

• Heat oil, fry turkey until done, remove from pan, cover and keep warm.
• Drain oil from the pan, add the butter and the leeks.
• Cook for a few minutes until leeks are tender.
• Add the brandy and let reduce to almost halve.
• Now add the cream and cook until slightly thickened.
• Add the grapes and the yellow pepper.
• Check the seasoning.
• Put the turkey on plates, pour the sauce over and sprinkle with the almonds,serve with choice of vegetables.