![]() and even waking up at 5 AM to help her put the turkey in the oven for an early Thanksgiving Day dinner. Melt the reserved frozen butter, and drizzle it over the turkey.Ĭopyright 2015 Television Food Network, G.P. A must for the Thanksgiving holiday season. After roasting, let it rest for at least 20 minutes, then remove the breast from the bone and slice. For most people, enjoying turkey, mashed potatoes, cranberry sauce, and pumpkin for Thanksgiving is as traditional and American as, well, apple pie. You can eat the turkey breast right away instead of freezing it. Transfer the turkey to a platter, and drizzle with some of the pan liquid. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Remove the breast from the bone, and slice. To serve, preheat the oven to 350 degrees F. Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours. Rub half the herbed butter under and over the skin of the turkey breast roll the rest into a log, and freeze. The following list can and should be done sometime during the week before Thanksgiving. There are a few things that you should already have done even prior to the last Wednesday in November. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. The Day Before Thanksgiving Planning Thanksgiving Prep - Prior to the Day Before. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Blot the breast dry all over with paper towels. Remove the turkey breast from the pot, and discard the brine. Let cool to room temperature.Īdd the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day. Melt the butter in a small skillet or saucepot and whisk in the syrup and mustard, add the rosemary and stock and spoon the sauce evenly over the breasts. Remove the pot from the heat, and add 4 quarts water. Reduce the heat to a simmer, and cook for 10 minutes. Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast).
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