Amazing Herb Roasted Turkey Breast



Herb Roasted Turkey Breast

ingredients:
  • 1 (3 KG/6 pound) skin on Turkey breast on the bone
  • 3 TBS butter at room temperature
  • 2 TBS chopped fresh herbs (I used rosemary, sage and thyme)
  • fine sea salt and black pepper to taste
  • 2 stalks celery, trimmed and chopped
  • 2 small carrots, peeled and chopped
  • 1 medium onion, peeled and chopped
  • fresh springs of herbs (rosemary, thyme, lemon balm)
For the gravy:
  • juices from the pan plus water to equal 500ml (2 1/2 cups)
  • 1 chicken bouillon cube
  • 3 TBS flour
  • 120ml cold water (1/2 cup)
  • salt and black pepper to taste

instructions:


  1. Preheat the oven to 180*C/350*F/gas mark 4.   Place the chopped vegetables and a few sprigs of thyme, rosemary and lemon balm in the bottom of a large deep roasting tin.
  2. Remove your turkey from the packaging and place it, top side up, on top of the vegetables in the pan.  Rub all over with the soft butter. Sprinkle generously with salt and pepper.  Sprinkle the chopped herbs over all.  Cover lightly with aluminium foil and place into the preheated oven.
  3. Roast for about 2 hours.  Remove the foil, baste with any pan juices and roast for a further half an hour. Test to see if it is done. The temperature in the thickest part of the breast should read 74*C/165*F, and the juices should run clear.  If it is not quite done, return to the oven and cook for a bit longer until it is.
  4. Remove from the oven.  Transfer the turkey breast to a heat resistant cutting board (preferably with a recess built all around to catch any juices)  Tent loosely with foil and allow to rest while you make the gravy.
  5. Strain the juices from the roasting tin into a saucepan. Skim off any fat that you can.  Add water to make the amount of liquid up to 500ml, or 2 1/2 cups.   Crumble in the bouillon cube. Shake together  the flour and cold water in a jar.  Strain through a sieve into the turkey juices/water mixture.  Bring to the boil, whisking constantly.  It should bubble and thicken.  Reduce to a low simmer and cook for a further 2 to 3 minutes to cook out any flour taste.  Season to taste with salt and black pepper as desired.
  6. Pass at the table with the carved turkey.
source:  https://theenglishkitchen.blogspot.com/

Komentar

Posting Komentar

Postingan populer dari blog ini

Spicy Lamb Steaks

Gambar
Spicy Lamb Steaks Ingredient     ·       4-6 lamb rump steaks (around 700g) ·       1 heaped teaspoon oregano ·       1 teaspoon finely chopped fresh rosemary ·       1 heaped teaspoon paprika ·       1 teaspoon cumin ·       Salt and pepper to season (after cooking) Method: 1.     Mix together the oregano, rosemary, paprika and cumin, and sprinkle over the lamb steaks. Use the back of a teaspoon to spread the rub into the steaks and leave in the fridge for at least an hour. 2.   Add a drizzle of olive oil to a griddle pan on a medium-high heat and leave for a minute or so to heat up fully. Add the steaks to the pan and cook for around 4-5 minutes on each side so that the steaks are charred like they would be on a BBQ, whilst still pinkish in the middle. Rest for 5 mins (I wrapped mine in foil to reserve the juices), then serve. 
Baca selengkapnya

RAINBOW CAKE WITH RAINBOW FROSTING

Gambar
Rainbow in the Clouds Cake - this gorgeous cake has a rainbow on top AND a frosting rainbow hidden inside! It's perfect for St. Patrick's Day or any party! I chose to flavor my cake and buttercream with lemon, but you can use any extract you like: vanilla, coconut, almond, and orange would also all be delicious. INGREDIENTS FOR THE CAKE: 21 oz granulated sugar (3 cups) 21 oz cake flour (6 cups) 2 tbsp + 2 tsp baking powder 1 1/2 tsp salt 12 egg yolks 2 cups milk at room temperature 1 tbsp lemon extract or other flavoring of choice 12 oz unsalted butter at room temperature FOR THE RAINBOW BUTTERCREAM: 9 egg whites 14 oz granulated sugar (2 cups) 1 lb unsalted butter soft but still cool 1 tbsp lemon extract 1/4 tsp salt Gel food coloring in rainbow colors I like Americolor brand FOR THE FLUFFY CLOUD FROSTING: 6 egg whites 9.3 oz granulated sugar (1.3 cups) 2 tsp vanilla extract Pinch salt OPTIONAL DECORATIONS: Fondant Rainbow Gold Chocolate Coins US CUSTOMARY - METRIC INSTRUCTION
Baca selengkapnya

Angel Food Cake

Gambar
 Angel Food Cake ingredients: 150g granulated sugar, divided (3/4 cup) 70g plain flour (1/2 cup all purpose) 1 TBS cornflour (cornstarch) 210g  free range egg whites (7 large) 2 tsp vanilla extract 3/4 tsp cream of tartar 1/4 tsp salt To serve: whipped cream, or thick cream, or clotted cream fresh berries or fruit instructions: Preheat the oven to 165*C/325*F/ gas mark 3.  Have ready a 9 by 5 inch loaf tin.  Make sure that is is NOT a non-stick pan. Also please do not line the pan or grease it in any way.  Angel food cake needs a ungreased ordinary tin pan in order to rise properly. Measure 50g of the sugar into a bowl (1/4 cup) along with the flour and cornflour.  Whisk together and set aside. Put the egg whites into a large grease free bowl, along with the vanilla, cream of tartar and salt.  Beat with an electric whisk on medium speed just until the whites become foamy.  Continue to beat whilst adding the remainder of the sugar 1 tablespoon at a time.  Beat on high until it forms sof
Baca selengkapnya