Saturday, March 20, 2010

My first turkey roast

So I bought this beautiful turkey breast from Bretta farms and I decided tonight would be the night I finally tried roasting a turkey. This was the easiest way to do it as the breast is a small section of this giant bird, and will only take 1 hour to an hour an a half. The turkey has already been de-boned but still had the skin on which will keep the turkey moist it will also be a perfect  pocket for flavoring this delicious bird. Tonight I have decided to roast up some veggies including sweet potato, carrot and parsnip. 
Roast turkey INGREDIENTS: 
1 5-6 pound turkey breast - skin on
sage - few sprigs finely chopped
thyme - few sprigs finely chopped
rosemary - few sprigs finely chopped
garlic - 2 cloves finely chopped
dried mustard seeds - 1 tbs ground
paprika (optional) - 
dry white wine
chicken stock 
salt and pepper
PREP: finely chop herbs  spices & garlic coat entire breast and under the skin. 
COOK: in roasting pan at 350 degrees for 1.5 hours. Add 1 cup dry white wine and 3 cups chicken stock in bottom of pan, and place in oven checking after 30 mins. If turkey begins to seem dry cover with tin foil. After 1.2 hours check with meat thermometer if cooked through, let sit for 10 mins before serving. 

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