Rachael Ray Crock Pot Turkey Breast Recipes

HERB ROASTED TURKEY BREAST WITH PAN GRAVY

Steps:

• Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
• Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
• Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
• Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
• Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
• Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
• Slice the turkey breast on the diagonal, and serve with warm gravy.

TWIST ON TURKEY: RACH'S TURKEY BREAST ROULADE + GRAVY

Steps:

• Finely chop trimmed and cored fennel, peel and finely chop apples, finely chop celery and greens, then finely chop onion
• Heat a large skillet over medium to medium-high heat and melt butter, add fennel, apples, celery and onions, season with salt and pepper and fresh herbs
• Soften 7 to 8 minutes, add Calvados or brandy and stir, add white wine and let it absorb, stir in stuffing and add stock to moisten, cool in a bowl
• Add an egg and sausage, if using, to cooled stuffing and mix together
• Preheat oven to 425˚F with rack at center oven
• Season inside the turkey breast with salt and pepper
• Slather the turkey with Dijon and spread with stuffing, leaving a 1-inch border
• Roll and tie the turkey breast with 4 to 6 strings
• Lightly cover the skin with a little softened butter or EVOO and season skin with salt, coarse black pepper and poultry seasoning
• Place in rack-lined roasting pan with a little bit of stock poured into the bottom to help keep the turkey breast moist or on a rack in rimmed baking sheet lined with parchment or foil
• Roast 30 minutes then reduce heat to 350˚F and roast 1 hour more
• Cool a bit then cut off strings
• For the Gravy, heat a skillet or saucepot over medium to medium-high heat, add butter and melt, whisk in pepper and flour, whisk in stock and thicken, season with Worcestershire and salt
• Add a little water to drippings in the roasting pan to loosen
• Strain the drippings and whisk the liquid into the gravy
• Remove from heat and add mustard
• Slice roulade and ladle some gravy on to dinner plate, add 2 slices of roulade and sides of choice