Stuffed Turkey Breasts With Apricot Sauce Recipes

TURKEY BREAST WITH LEMON AND CAPER SAUCE

Steps:

• Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
• Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
• Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
• Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
• Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.

STUFFED TURKEY BREASTS WITH APRICOT SAUCE

Steps:

• Preheat oven to 350F and grease baking pan.
• Pound turkey breast, to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
• Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
• Set dried blanched spinach leaves on top of each piece of turkey.
• Next, place a nut coated cheese chunk on top of each turkey piece in the center.
• Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set turkey bundles in a greased baking pan and cover with foil.
• Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
• Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
• If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.

STUFFED TURKEY BREAST WITH APRICOT JAM

Steps:

• Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
• In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
• Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.