Parmesan and Sage Roasted Turkey Breast
Directions:
1. Place the onion, celery, carrots and garlic in the bottom of the roasting pan.
2. Mix the parmigiano reggiano, sage, butter, garlic, salt and pepper in a bowl.
3. Rub the parmigiano reggiano mixture under the skin of the turkey and place the turkey in the roast pan breast side up.
4. Sprinkle the turkey with a bit of lemon juice and pour the chicken stock into the pan.
5. Roast the turkey in a preheated 425F oven until the skin is nice and golden brown, about 30 minutes.
6. Reduce the heat to 325F, cover the turkey with foil and roast until a thermometer pushed into the thickest part of the turkey reads 180F.
7. Remove from oven, cover and let sit for 20 minutes.
8. Melt the butter in a pan.
9. Add the shallots and saute for 1 minute.
10. Add the sherry and sage and simmer to reduce by half, about 5-10 minutes.
11. Pour the drippings into a plastic bag straining the solids and discards them.
12. Cut a small hole in the bottom of the bag and pour the drippings until the layer of fat is about to come out and discard the fat.
13. Add chicken stock to the drippings to get 1 1/2 cups.
14. Add the drippings to the shallots and sherry.
15. Mix the flour into the water and add it to the gravy along with some salt and pepper and simmer to until it thickens, about 2 minutes.
This weekend is Thanksgiving weekend here in Canada and I would like to take the opportunity to wish everyone that is celebrating a Happy Thanksgiving!!
It had been a long time since I last had roast turkey so there was no doubt at all that that would be on the menu this Thanksgiving. The only question was; What kind of roast turkey? I was all set to do a simple herbed roast turkey when I came across this recipe for a parmesan and sage roasted turkey on myrecipes that sounded really good. Of course sage would go great with the turkey but I was interested to see how the parmigiano reggiano would work on a roasted turkey. One of the things that I liked about this recipe is the attention that is paid to the gravy from the start including adding vegetables to the roasting pan simply to flavour the turkey drippings for the gravy.
Since I am not cooking for a large family I prefer to go with a single large turkey breast rather than doing a full turkey. (I have to admit that my favorite part of the roast turkey dinner is the leftover turkey sandwiches and the breast is what is required for those sandwiches.) Given the number of steps in this recipe, it took a bit longer to make than a more simple roast turkey but it was definitely worth it. The parmesan and sage roast turkey was nice and moist and tender and full of flavour. For the most part the parmigiano reggiano melted and disappeared into the sauce to add flavour to it but before it left it imparted the turkey with its flavour which worked well with the sage. The gravy was every bit as tasty as it prommised to be and I had a hard time trying to decided what to smother the turkey in; the gravy or the cranberry sauce or just to have it plain. I guess that's what seconds and thirds are for.
It had been a long time since I last had roast turkey so there was no doubt at all that that would be on the menu this Thanksgiving. The only question was; What kind of roast turkey? I was all set to do a simple herbed roast turkey when I came across this recipe for a parmesan and sage roasted turkey on myrecipes that sounded really good. Of course sage would go great with the turkey but I was interested to see how the parmigiano reggiano would work on a roasted turkey. One of the things that I liked about this recipe is the attention that is paid to the gravy from the start including adding vegetables to the roasting pan simply to flavour the turkey drippings for the gravy.
Since I am not cooking for a large family I prefer to go with a single large turkey breast rather than doing a full turkey. (I have to admit that my favorite part of the roast turkey dinner is the leftover turkey sandwiches and the breast is what is required for those sandwiches.) Given the number of steps in this recipe, it took a bit longer to make than a more simple roast turkey but it was definitely worth it. The parmesan and sage roast turkey was nice and moist and tender and full of flavour. For the most part the parmigiano reggiano melted and disappeared into the sauce to add flavour to it but before it left it imparted the turkey with its flavour which worked well with the sage. The gravy was every bit as tasty as it prommised to be and I had a hard time trying to decided what to smother the turkey in; the gravy or the cranberry sauce or just to have it plain. I guess that's what seconds and thirds are for.
Parmesan and Sage Roasted Turkey Breast
Ingredients:
1 onion (roughly chopped)
1 stalk celery (roughly chopped)
1 carrot (roughly chopped)
4 cloves garlic (smashed and peeled)
1/4 cup parmigiano reggiano (grated)
2 tablespoons sage (chopped)
1 tablespoon butter (room temperature)
1/2 tablespoon garlic (chopped)
salt and pepper to taste
1 turkey breast (rinsed and pat dry)
1/2 lemon
1/2 cup chicken stock
1 tablespoon butter
1/4 cup shallots (chopped)
1/2 cup sherry
1 tablespoon sage (chopped)
* chicken stock
2 tablespoons all-purpose flour
2 tablespoons water
salt and pepper to taste
1 onion (roughly chopped)
1 stalk celery (roughly chopped)
1 carrot (roughly chopped)
4 cloves garlic (smashed and peeled)
1/4 cup parmigiano reggiano (grated)
2 tablespoons sage (chopped)
1 tablespoon butter (room temperature)
1/2 tablespoon garlic (chopped)
salt and pepper to taste
1 turkey breast (rinsed and pat dry)
1/2 lemon
1/2 cup chicken stock
1 tablespoon butter
1/4 cup shallots (chopped)
1/2 cup sherry
1 tablespoon sage (chopped)
* chicken stock
2 tablespoons all-purpose flour
2 tablespoons water
salt and pepper to taste
Directions:
1. Place the onion, celery, carrots and garlic in the bottom of the roasting pan.
2. Mix the parmigiano reggiano, sage, butter, garlic, salt and pepper in a bowl.
3. Rub the parmigiano reggiano mixture under the skin of the turkey and place the turkey in the roast pan breast side up.
4. Sprinkle the turkey with a bit of lemon juice and pour the chicken stock into the pan.
5. Roast the turkey in a preheated 425F oven until the skin is nice and golden brown, about 30 minutes.
6. Reduce the heat to 325F, cover the turkey with foil and roast until a thermometer pushed into the thickest part of the turkey reads 180F.
7. Remove from oven, cover and let sit for 20 minutes.
8. Melt the butter in a pan.
9. Add the shallots and saute for 1 minute.
10. Add the sherry and sage and simmer to reduce by half, about 5-10 minutes.
11. Pour the drippings into a plastic bag straining the solids and discards them.
12. Cut a small hole in the bottom of the bag and pour the drippings until the layer of fat is about to come out and discard the fat.
13. Add chicken stock to the drippings to get 1 1/2 cups.
14. Add the drippings to the shallots and sherry.
15. Mix the flour into the water and add it to the gravy along with some salt and pepper and simmer to until it thickens, about 2 minutes.
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