If using bone-in turkey breast, simply add another 15-20 minutes to the cook time.Recipe can easily be doubled to serve 4 guests by buying two separate breasts, or even one whole double-breasted turkey (without the wings and legs).Remove the gravy from the heat while you slice the turkey.Season with salt and pepper to taste, if needed. Let the gravy cook, lowering the heat to simmer if needed, whisking frequently, for about 3-4 minutes until thickened.Discard any remaining fat from the pan juices and whisk the remaining juice into the gravy. Let this paste cook for a minute before slowly pouring in chicken stock, whisking to incorporate smoothly. Heat over medium for a moment and add flour, stirring to form a roux. Spoon off 1 tablespoon of fat that separated to the top and transfer to a small saucepan. Carefully pour all the pan drippings into a glass jar or heat-proof measuring cup, let sit for a few minutes to settle and separate.Let the breast rest on a cutting board while you make the gravy, and tent with foil if desired.An internal thermometer should register at least 155☏ (68☌), keeping in mind that cooking will carry over and continue as it rests. Roast for 45-55 minutes total, until cooked through and skin is crisp and golden and the juices run clear. About halfway through into roasting, carefully pour the ½ cup stock into the pan so the juices do not burn. Baste every 15 minutes with the fat rendered in the pan. Set the turkey breast skin side up in the pan and place on the center rack of the oven. Place a wire rack inside a clean roasting pan.Rub half of the compound butter underneath the skin of the turkey breast and the remaining half of butter all over the outside, including the bottom and sides. Pat the turkey breast dry with paper towels and season all over with salt and pepper.Make the compound butter: Place all ingredients in a medium bowl and stir with a small spatula to combine evenly.
0 kommentar(er)
