Roast Turkey Breast with Sage and Vegetable Stuffing
Provided by: Curtis Stone
- FOR BRINING THE TURKEY:
- 1 quart water
- 1/4 cup kosher salt
- 1/4 cup sugar
- zest of 2 lemons
- 1 teaspoon whole black peppercorns
- 2 garlic cloves, crushed
- 1/4 cup fresh sage leaves
- 1 handful fresh thyme sprigs
- 1 sprig rosemary
- 1 turkey breast (2 1/2 to 3 pounds per breast)
- FOR ROASTING THE TURKEY:
- 2 tablespoons butter (plus 12 ounces butter, softened)
- 2 tablespoons finely chopped sage
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- 1 onion, cut into large pieces
- 2 celery stalks, cut into large pieces
- 1 carrot, cut into large pieces
- FOR THE STUFFING:
- 4 ounces butter, diced
- 1/2 cup diced yellow onions
- 1 leek (white and pale green parts only), cut into small dice
- 1 celery stalk, cut into small dice
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme
- 1/2 baguette, cut into 1/2-inch cubes
- 1 large egg, beaten to blend
- 1 tablespoon chopped flat leaf parsley
- 2 tablespoons dry white wine
- 1/2 cup chicken stock
- PREPARE THE BRINE: * In a very large bowl, combine the water, salt, sugar, lemon zest, peppercorns, and garlic. * Using the back of a knife, lightly pound the sage, thyme, and rosemary on a cutting board. * Stir the herbs into the brine. * Add the turkey breast and submerge it completely in the brine. * Cover and refrigerate overnight.
- PREPARE THE BUTTER: * Place 2 tablespoons of the butter into a medium saute pan over medium-high heat. * Once the butter has melted and starts to foam, add the sage, shallot, and garlic and cook for 2 minutes or until the butter has browned and the vegetables have softened slightly. * Transfer the butter to a small mixing bowl and set aside to cool. * Once cooled, stir the brown sage butter with the softened butter in a large mixing bowl to blend well. Season to taste with salt and pepper. * Spoon the butter onto a large sheet of plastic wrap or wax paper, forming a log, and roll into a cylinder that's about the thickness of a sausage. * Refrigerate until the butter has set, about 1 to 2 hours.
- ROAST THE TURKEY: * Preheat the oven to 350F. * Remove the turkey from the brine. Pat the turkey dry with paper towels and place it on a large baking sheet. * Using your fingers, carefully make a pocket in between the skin of the turkey and the breast meat. * Unwrap the butter and cut it into thin discs, then carefully slide the butter under the skin of the turkey breast. * Arrange the onion, celery, and carrot in a roasting pan and set the turkey breast on top of the bed of vegetables. * Roast for 45 minutes to 1 hour or until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165F.
- WHILE THE TURKEY ROASTS, MAKE THE STUFFING: * Heat a large saute pan over medium-high heat for 1 minute. * Add the butter and onions and saute until tender, 2 to 3 minutes. * Add the leeks and celery and cook for 4 minutes, stirring often. * Add the garlic and thyme and continue cooking until the vegetables start to get a light golden color, about 5 minutes. * Add the bread then transfer the mixture to a large bowl. Stir in the egg and parsley. * Add the wine and chicken stock and stir to mix thoroughly. * Once the mixture is nice and moist, season to taste with salt and pepper.
- ASSEMBLE THE STUFFINGS: * Butter two 5 inch-diameter baking dishes with some of the sage butter and set the baking dishes on a heavy baking sheet. * Spoon the stuffing into the dishes. * Bake for 30 minutes alongside the turkey, or until golden brown on top and heated through. * Remove from oven and let stand for 5 minutes.
- TO SERVE: * Remove the turkey from the oven and let rest for 10 minutes. * Using a large sharp carving knife, cut the turkey into thin slices. * Arrange the turkey slices on plates and serve the stuffing alongside.