Roast Breast Of Turkey With Cranberry Wine Sauce Recipes

Steps:

• Season the turkey breast on both sides with kosher salt and pepper. Refrigerate, uncovered, for 24 hours on a metal rack in a baking sheet.
• Bring the turkey breast to room temperature. Preheat the oven to 400 degrees F.
• In a medium saucepan, bring the white wine to a boil. Pour over the dried cranberries and apricots in a large heatsafe bowl. Allow to cool and the fruit to absorb some of the liquid, about 1 hour.
• In a large saute pan, heat the oil over medium-high heat. When the pan begins to lightly smoke, season the turkey with more kosher salt and pepper. Place the turkey in the pan skin-side down. When it begins to brown, flip the turkey, add the garlic, rosemary and 3 tablespoons of the butter and baste for 1 minute. Transfer to the oven and roast until the internal temperature registers 155 degrees F, 35 to 45 minutes depending on the size of the breast. Set the turkey aside skin-side up to rest for about 1 hour.
• Return the pan to medium-high heat, add the shallots and dried fruit with the wine and cook until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken stock and reduce by half, 10 to 15 minutes. Finish with the vinegar, sage, lemon zest and remaining 2 tablespoons butter. Season with kosher salt and pepper.
• Slice the turkey, arrange on a large serving dish and pour the sauce over it. Garnish with flaky sea salt.

Steps:

• Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

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.

Steps:

• Trim the turkey breast. Its natural shape does not suit the rolled and wrapped wellington. The thicker neck end can first be trimmed to establish a more cylindrical shape. Trimmings from 2kg/4lb 8oz breasts and upwards, will be enough for the 350g/12oz needed for stuffing. Once trimmed, tie the breast with a 2cm/1in gap between each loop of string, to give a rounded shape.
• Heat 2-3 tablespoons of cooking oil in a large frying pan or roasting tray. Season the turkey before pan frying until golden brown all over. Remove from the pan and cool. The breast can now be refrigerated to firm up before removing the string.
• Make the stuffing: cook the onions in a knob of butter for a few minutes until softened. Remove from the heat and leave to cool. Roughly chop the turkey trimmings before blitzing in a food processor until smooth. Add sausages and continue to blitz for 30-40 seconds until mixed in. Season and add the eggs. These can be blitzed into the meat for a further minute until the texture thickens.
• Spoon the stuffing into a large bowl. Mix in the onions and remaining stuffing ingredients along with extra seasoning, if desired. The stuffing can now be chilled while the bacon and pastry are prepared.
• The streaky bacon needs to be rolled thinner. This extends the length of the rashers helping them to wrap around the turkey and stuffing. The easiest method to follow is to lay 3-5 rashers between two sheets of cling film and press with a rolling pin as if rolling pastry. The rashers will easily thin and extend this way. Peel away the top layer of film and remove the rashers and put on a tray. Repeat until all rashers are pressed. Chill until needed.
• Roll the puff pastry on a lightly floured surface to a rectangle approximately 45 x 35cm/18 x 14in. The rashers of bacon can be laid on top of the pastry, leaving a 3-4cm/1½in border all round. Slightly overlap the rashers as they are laid on the pastry (you'll need about 14-15 rashers).
• Spread the cranberry stuffing over the bacon, first mixing it well if it is chilled and set. Keep back a few heaped tablespoons. Remove the string from the turkey and lay the breast lengthwise and presentation side down on top of the stuffing. The reserved stuffing can now be spread along the centre top of the turkey. Lift 4-5 rashers at a time and press them against the breast. Continue until all the rashers on both sides have been lifted and pressed. The remaining rashers can now be laid lengthwise along the top, covering the stuffing that was spread there.
• Bring one long side of the pastry up and over the turkey. Brush the other long side with beaten egg, along the 3-4cm/1½in border, then seal. Brush both ends with beaten egg and fold up to seal in all the ingredients. Turn the wellington so that the presentation side is up and put on a lightly oiled baking tray, or one covered with greased parchment. Chill.
• To cook the wellington: preheat the oven to 200C/Gas 6/170C in a fan assisted convection oven and bake for 1 hour 15 minutes to 1 hour 25 minutes maximum. After 45 minutes, brush the wellington with egg to help colour the pastry. For the most golden of finishes, brush again before the last 15-20 minutes. Once cooked, remove from the oven and rest for 15-20 minutes before lifting carefully on to a carving board with two large fish slices.
• While the Wellington is baking the sauce can be made: melt a knob of butter in a pan, once bubbling add the shallots or onions and cook on a medium high heat until a rich deep golden colour. Add the honey and continue to cook for a few minutes until bubbling and almost caramelising. At this point add the red wine vinegar and red wine. Bring to the boil and reduce by half. Add the water or stock and return to simmer. Mix the flour with 25g/1oz butter. Whisk into the sauce a little at a time until completely whisked in. Return the sauce to the boil before reducing to a simmer and cooking for a few minutes. Strain through a sieve and season. Slice the wellington and serve with noisette potatoes and buttered Brussels sprouts.

Steps:

• Preheat oven to 400 degrees. Stir together oil, salt, and white pepper; brush over turkey.
• Roast turkey on a rimmed baking sheet until an instant-read thermometer inserted into the center reaches 140 degrees and climbing, about 30 minutes. Let rest for at least 15 minutes. Slice turkey as needed. (Reserve pan drippings if making Turkey-Corn Salad.)

Steps:

• Stuffing:
• In skillet, melt butter over medium heat. Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned. Stir in sherry; bring to boil. Boil for 5 minutes or until liquid is almost completely evaporated. Cool slightly. Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine. Reserve.
• Remove giblets and neck from the turkey cavity; reserve for gravy. Rinse turkey inside and out with running water. Pat dry. Stir together butter, sage, salt and pepper; rub over turkey, inside and out. Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing. Tie legs together. Bend wing tips underneath bird.
• Place turkey, breast side up, on rack in roasting pan. Tent with foil and roast in 325°F oven for about 1 1/2 hours, basting with pan juices every 30 minutes. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185°F. Let rest for 2 minutes before carving.
• Gravy:
• Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid. While cooked turkey rests, skim excess fat from roasting pan. Set pan over high hear; whisk in flour until well combined. Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened. Season to taste with salt and pepper. Strain and serve alongside turkey.

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.