Roast Turkey Breast with Saucy Cranberry Sauce Jo Cooks
Pat dry. Rub the entire surface of the turkey with butter. Season well inside and out with salt and pepper. Place breast-up on a rack in a roasting pan. Cook for 45 minutes, and then reduce heat to 350 degrees. While cooking, prepare the glaze in a medium bowl. Whisk together molasses, horseradish, mustard, salt, and pepper.
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Preheat oven to 325 degrees. Rinse turkey inside and out. Pat dry. Place turkey on its back on a rack inside your roasting pan, Gently separate the skin from the meat on the chest and thigh area by slipping your hands between the skin and meat and massaging. Stuff the body and neck cavities with the dressing.
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Preparation. Step 1. Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour.
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Preheat oven to 500°. Loosely pack turkey with a combination of carrots, fennel, onion, rosemary and thyme. Keep packing loose. Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast.
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Sauce: 3⁄4 cup chopped fresh parsley 3⁄4 cup pomegranate seeds 1⁄2 cup extra-virgin olive oil 1 shallot, minced 2 tablespoons lemon juice 2 garlic cloves, minced 3⁄4 teaspoon kosher salt. Directions. 1. For the Turkey: Combine salt, pepper, and thyme in bowl. Place turkey on large plate and pat dry with paper towels. Sprinkle all over.
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Directions. For the roasted turkey breast: Pre-heat the oven to 350°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.
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Preheat your oven to 450°F with the rack one notch below the center. Slice the onion and orange and make a bed for the turkey breast in your roasting pan, laying a sprig of rosemary across as well. Place the dry brined turkey breast on top. Pour two cups of stock (or water) in the roasting pan.
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Prepare the stuffing - Preheat oven to 400 degrees. Place the bread cubes on a baking sheet and bake until dry, about 10 minutes. Keep the oven on and transfer bread cubes to a bowl. In a large skillet, over medium heat, add the pancetta and cook until it releases fat and turns golden brown, about 2 minutes.
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Step 1 Place your thawed turkey, in a brine bag in a large container or pot. In a large pot add the kosher salt, sugar, sage, thyme, rosemary, garlic, lemon, black peppercorns, whole cloves, whole mustard seeds, whole allspice and 4 cups of water out of the gallon. Bring mixture to a boil to dissolve the salt and sugar.
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Add hot stock mixture in a stream, whisking constantly to prevent lumps. Bring to a boil, whisking, and add pomegranate syrup, then reduce heat and simmer, whisking occasionally, until thickened.
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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.
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Preheat oven to 450 degrees F. Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes.
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Preheat the oven to 450 degrees F. Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry.
Pomegranate Sauce Recipe by Archana's Kitchen
Place the herbs over top and bake in the oven at 375°F for 50-55 minutes or until it reaches and internal temperature of 165°F. In the meantime, add the pomegranate seeds, balsamic vinegar and honey and mustard to a pot and cook over low heat until the amount of liquid reduces by one half. Serve the cooked turkey breasts with the pomegranate.
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1. Pour all ingredients into a pot and bring to boil over a medium-high heat. Once the juice starts bubbling, reduce the heat slightly so that it bubbles only gently in the centre of the pot. 2. Leave the pot to simmer uncovered for about 45 minutes. Stir occasionally to avoid sugar sticking to the bottom of the pot.
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Cook 3-4 min each side until skin is golden brown. Place the Turkey so the breast side is up and transfer to the oven. Cook 1 hour and 30 minutes or until internal temperature is 165 F. During the last half hour of cooking start the sauce. In a medium sauce pan add Pomegranate Juice, Honey and Balsamic Vinegar.
