Turkey Breast Grenobloise Recipes

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.

Steps:

• Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm.
• Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm.
• Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning.
• Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce

Steps:

• Place each turkey breast slice on a sheet of plastic wrap and fold the wrap over to enclose the slice. Place the wrapped turkey slice on a flat surface and pat lightly with a flat mallet to flatten slightly. Unwrap the slices and sprinkle on both sides with salt and pepper.
• Beat the eggs with the water and pour the mixture onto a platter. Pour the flour onto a second platter and the bread crumbs onto a third. Dip the slices first in the flour and shake off the excess. Dip the slices in the egg mixture to coat well. Dip them in bread crumbs to coat well on both sides. Pat lightly to make the crumbs adhere.
• Heat two tablespoons of the oil in a skillet and add two breaded turkey-breast slices. Cook until they are golden brown on one side, about two to three minutes. Turn and cook two to three minutes on the second side. Transfer the slices as they cook to a warm platter. Continue cooking the remaining slices, adding a little more oil as necessary, until all the slices are cooked on both sides. Use a minimum amount of oil.
• Garnish the center of each turkey slice with a lemon slice. Sprinkle the capers and parsley over all.