Sandra Lees Roasted Turkey Breast With Spicy Herb Oil Recipes

HERB ROASTED TURKEY BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
• Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
• Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
• Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
• Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
• Slice the turkey and serve it with the roasted onions.

ROASTED GARLIC AND MUSHROOM RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
• Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
• In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
• Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
• Reserve 3 cups for the round 2 recipe, Risotto Cakes.
• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

ONLINE ROUND 2 RECIPE - TURKEY SOUP

Steps:

• In a large pot over high heat, add the turkey parts and cover with 4 quarts water. Add the thyme, bay leaves, and a big pinch of salt and bring to a boil. Reduce the heat to simmer, skimming any scum that rises to the surface. Cook until the turkey is cooked through and the liquid has reduced a bit, about 45 minutes. Remove the turkey from the pot. When it is cool enough to handle, shred the meat and discard the skin and bones. Strain the broth.
• Wipe out the pot, put it over medium-high heat, and add the oil. When it is hot, add the onions, celery, carrot, and parsnip, season with salt and pepper, and cook until softened, 7 to 8 minutes. Add the garlic and cook for another minute. Add the turkey broth and bring to a simmer. Add the meat to the pot and let it simmer to warm through, about 10 minutes. Remove from the heat and stir in the parsley just before serving.

ROASTED BUTTER HERB TURKEY

Steps:

• In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
• Preheat the oven to 450 degrees F.
• Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
• Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
• Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.

SANDRA LEE'S ROASTED TURKEY BREAST WITH SPICY HERB OIL

Steps:

• In a bowl stir together the oil, sage, thyme, rosemary, garlic powder, paprika, chili powder, and red pepper flakes. Set aside. Remove the legs, thighs and wings, from the turkey (reserve for Round 2 Recipe). Season the breast well with salt and pepper. Rub the herb oil all over turkey, making sure to get under the skin as well. Place on a rack in a roasting pan, cover, and let sit at room temperature to marinate for 30 minutes. Preheat the over to 350 degrees F. Uncover, pour the broth into the bottom of the pan, and roast the turkey breast until it is almost cooked. A thermometer inserted in the thickest part should read 110 to 120 degrees F, about 55-60 minutes. Increase the over temperature to 450 degrees F and cook until the skin is browned and a thermometer inserted in the thickest part reads 160-165 degrees F, about 15-20 minutes. Let rest for 10 minutes before carving. This recipe was styled by chef Karen Pickus for Good Morning America. Recipe courtesy of Sandra Lee's cookbook, "Money Saving Meals and Round 2 Recipes". Copyright © 2011 ABC News Internet Ventures