Turkey Breast Crusted With Hazelnuts And Lemon 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.

ROAST TURKEY WITH HAZELNUT STUFFING

Steps:

• Prepare Turkey:
• Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
• Preheat oven to 350°F.
• Mix spices with apples.
• Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
• Prepare basting sauce #1 by heating butter and adding juices and spices.
• Put turkey in roasting pan and add basting sauce.
• Roast, covered with foil, for 2 hours.
• Prepare Stuffing:
• Put hazelnuts in food processor and chop to medium coarseness.
• In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
• Put in baking pan and bake 1 hour at 350 °F.
• Finish Roasting Turkey:
• Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
• Prepare #2 basting sauce by heating butter and maple syrup.
• Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
• Baste with #2 sauce until all sauce is gone.
• Remove fruit from inside.