Lean And Moist Turkey Breast Recipe
Ingredients
1 41/2 pound whole turkey breast, boned and skinned (2 1/2 pounds boned and skinned weight)
3 tablespoons Dijon mustard
1 tablespoon paprika
1/4 cup finely chopped flat leaf parsley
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon vegetable oil
1 teaspoon paprika
3/4 cup dry vermouth
3/4 cup orange juice
Directions
Skin and Bone the Turkey Breast.
Carefully slide your fingers between the meat and the skin on one side of the breast close to the ribs.
Grab hold of the skin and pull toward the breastbone.
Repeat with the second side, pulling toward the center then up toward the wishbone.
The skin should pull off.
Use a sharp pointed knife to detach any skin and fat that remain.
With a sharp boning knife, carefully remove the flesh from the bones by scraping the knife against the rib bones working toward the breastbone.
Once at the center bone, carefully work up the breastbone and cartilage, trying to avoid tearing the breast into two parts.
Repeat with the other side.
Remove the tendons from the small cutlets by grabbing the tendon, and scraping the flesh away while pulling the tendon out (see illustrations).
Preheat your oven to 350°F.prepare the roast place the breast outside down, with the tip and wishbone horizontal.
Brush the inside and under the small cutlets with mustard.
Sprinkle on the paprika and then the parsley, salt, and pepper.
Roll the turkey from bottom to top, forming a cylinder.
Tie it well with string in several places, including a couple of times lengthwise.
The roll will measure about 3 to 4 inches in diameter.
In a heavy, shallow, nonaluminum roasting pan or skillet, melt the butter and oil over medium-high heat just until it foams.
Add the turkey and brown it on all sides, approximately 5 to 8 minutes.
Sprinkle 1 teaspoon of paprika over the turkey, tent it with aluminum foil, and place the pan in the middle of the preheated oven.
Roast the turkey for approximately 25 minutes per pound, basting once or twice, or until a meat thermometer registers 145° to 150°F.
Remove the foil for the last 20 minutes of cooking.
Transfer the turkey to a platter and place it in the turned-off oven while finishing the sauce.
For the sauce deglaze the pan with the vermouth and orange juice, scraping up all the browned cooking bits.
Turn up the heat to high, and boil the liquid until it is reduced and slightly thickened, about 1 to 2 minutes.
Remove the strings and let the turkey stand for a couple of minutes before slicing it into 3/4 inch thick slices.
Carefully slide your fingers between the meat and the skin on one side of the breast close to the ribs.
Grab hold of the skin and pull toward the breastbone.
Repeat with the second side, pulling toward the center then up toward the wishbone.
The skin should pull off.
Use a sharp pointed knife to detach any skin and fat that remain.
With a sharp boning knife, carefully remove the flesh from the bones by scraping the knife against the rib bones working toward the breastbone.
Once at the center bone, carefully work up the breastbone and cartilage, trying to avoid tearing the breast into two parts.
Repeat with the other side.
Remove the tendons from the small cutlets by grabbing the tendon, and scraping the flesh away while pulling the tendon out (see illustrations).
Preheat your oven to 350°F.prepare the roast place the breast outside down, with the tip and wishbone horizontal.
Brush the inside and under the small cutlets with mustard.
Sprinkle on the paprika and then the parsley, salt, and pepper.
Roll the turkey from bottom to top, forming a cylinder.
Tie it well with string in several places, including a couple of times lengthwise.
The roll will measure about 3 to 4 inches in diameter.
In a heavy, shallow, nonaluminum roasting pan or skillet, melt the butter and oil over medium-high heat just until it foams.
Add the turkey and brown it on all sides, approximately 5 to 8 minutes.
Sprinkle 1 teaspoon of paprika over the turkey, tent it with aluminum foil, and place the pan in the middle of the preheated oven.
Roast the turkey for approximately 25 minutes per pound, basting once or twice, or until a meat thermometer registers 145° to 150°F.
Remove the foil for the last 20 minutes of cooking.
Transfer the turkey to a platter and place it in the turned-off oven while finishing the sauce.
For the sauce deglaze the pan with the vermouth and orange juice, scraping up all the browned cooking bits.
Turn up the heat to high, and boil the liquid until it is reduced and slightly thickened, about 1 to 2 minutes.
Remove the strings and let the turkey stand for a couple of minutes before slicing it into 3/4 inch thick slices.
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