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Add a photoI tried this method recommended by America's Test Kitchens on a whole turkey breast with a fantastic result.
Normally, I would brine turkey, but this method made the turkey come out juicier and more tender than I expected, and then the mirepoix veggies blended with the pan juices resulted in a wonderful gravy.
Utilizing this method will allow you to bypass brining, making broth seperately, and other time-consuming things, such as boiling the turkey carcass, etc.
This method will work on whole turkey, too. I was just so pleased that the breast alone produced such tender meat and broth, too.
You will need the following:
a roasting rack ( I used the oven rack)
a pan with sides that is larger than the turkey breast
aluminum foil
Note: This method will not brown the skin. If you prefer that, wait until you have completed this method, then turn the oven on 450-500 F and brown the skin.
Ingredientes
- thawed turkey breast, any size
- salt and pepper
- 2-3 chopped carrots
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 cup water
- 1 tbs. melted butter or margering
- 1 tbs. flour
Direcciones
- Turn the oven to 275 F.
- Rub salt and pepper on the turkey breast skin.
- Add the veggies to the pan with a cup of water.
- Place the pan under the turkey breast on the rack below it.
- Place turkey on the rack over the pan.
- Roast turkey 25 minutes per pound.
- Turn off the oven.
- Leave turkey in the oven 30 minutes.
- Wrap the turkey in aluminum foil and let rest one hour.
- Pour juices into the roasting pan with veggies, stain stock and discard the veggies.
- In a small saucepan, heat the butter, add the flour, stir well.
- Slowly stir in the stock to desired consistency.
- Salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 660g | |
| Calories 429 | |
| Calories from Fat 189 | 44% |
| Total Fat 21.33g | 27% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 322mg | 13% |
| Potassium 1085mg | 31% |
| Total Carbs 26.97g | 7% |
| Dietary Fiber 6.2g | 21% |
| Sugars 10.44g | 7% |
| Protein 32.14g | 51% |
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