Roast Whole Turkey Breast With Fennel And Bay Leaves Recipe
Ingredients
| Turkey breast | 7 Pound | |
| 1 yellow onion, cut into large cubes | ||
| 1 lemon, cut into quarters | ||
| 2 or 3 bay leaves | ||
| 1 small fennel bulb, preferably with stalks intact, sliced | ||
| Ground pepper | 1 To taste | |
| Unsalted butter | 1/4 Cup (16 tbs), melted | |
| Salt | To Taste | |
Directions
Preheat an oven to 350°F (180°C).
Position a rack in the bottom third of the oven.
Lightly oil a flat rack in a roasting pan.
Rinse the turkey breast in cold water and pat dry with paper towels.
Place skin-side down on a flat surface.
Place the onion, lemon, bay leaves and fennel in the breast cavity.
Sprinkle with salt and pepper.
Place the oiled rack, upside down, over the turkey cavity and, holding the rack tightly against the cavity, turn the breast over and place in the roasting pan, skin-side up.
Brush with some of the melted butter and cover loosely with aluminum foil.
Roast for 50 minutes, basting a couple of times with the butter.
Remove the foil and reserve it.
Continue to roast, basting several times with the pan juices, until the breast is golden and cooked through, 50-60 minutes longer.
Test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from bone.
It should register 165°-170°F (74°-77°C), but not more than 170°F or the meat will be dry.
Transfer the breast to a warmed platter and cover loosely with the foil until ready to carve, about 20 minutes.
Meanwhile, use the pan juices to make the gravy.
Carve the turkey breast and serve with the gravy.
Position a rack in the bottom third of the oven.
Lightly oil a flat rack in a roasting pan.
Rinse the turkey breast in cold water and pat dry with paper towels.
Place skin-side down on a flat surface.
Place the onion, lemon, bay leaves and fennel in the breast cavity.
Sprinkle with salt and pepper.
Place the oiled rack, upside down, over the turkey cavity and, holding the rack tightly against the cavity, turn the breast over and place in the roasting pan, skin-side up.
Brush with some of the melted butter and cover loosely with aluminum foil.
Roast for 50 minutes, basting a couple of times with the butter.
Remove the foil and reserve it.
Continue to roast, basting several times with the pan juices, until the breast is golden and cooked through, 50-60 minutes longer.
Test for doneness by inserting an instant-read thermometer in the thickest part of the breast away from bone.
It should register 165°-170°F (74°-77°C), but not more than 170°F or the meat will be dry.
Transfer the breast to a warmed platter and cover loosely with the foil until ready to carve, about 20 minutes.
Meanwhile, use the pan juices to make the gravy.
Carve the turkey breast and serve with the gravy.
Chef
