Blackened Turkey Breast Recipes

Steps:

• Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
• Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
• In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
• Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
• Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
• Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
• Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

Steps:

• Preheat the oven to 500 degrees. Place a 15 x 10 1/4-inch roasting rack in a heavy 16 x 13-inch roasting pan; alternatively, use two large disposable aluminum roasting pans set one inside the other for added strength.
• Stuff the turkey with the stuffing. Using a trussing needle and butcher's string, sew the sides of the body cavity together, stitching from side to side, to enclose the stuffing. To truss the turkey, tuck wings under body. Tuck neck flap under body to secure; then center a 3-foot length of butcher's string over the neck flap. Bring the ends of the string under wings, over drumsticks, wrap each end around a drumstick, pull drumsticks together, and then tie ends of the string into a bow. (The bow makes it easier to remove the trussing string after roasting.)
• Brush the turkey breast with melted butter. Place the turkey breast side down on the rack and brush with remaining melted butter. Place breast side down in the oven and roast until brown all over, about 30 minutes. Remove the turkey from the oven and reduce temperature to 325 degrees. While the oven cools, brush the hot turkey with the paste and allow it to set until dry, 5 to 7 minutes; turn it over on the rack and brush the breast side with paste. Place the coated turkey in the oven. Using a turkey baster, baste with basting liquid.
• Continue basting the turkey every 15 minutes with basting liquid throughout the roasting process, about 7 hours (allowing about 20 minutes per pound). Results yield a turkey with a dark, black coating over the skin that can be removed with tweezers before serving to reveal succulent, moist skin and meat.