Roast turkey breasts with lemon & basil butter meal ideas
Ingredients
Nutrition
200g butter, at room temperature
1/3 cup finely shredded fresh basil
1 1/2 tablespoons finely grated lemon rind
8kg Ingham frozen easy carve turkey buffe, thawed
1 lemon, thinly sliced
Salt & freshly ground black pepper
White wine gravy
Pan juices from the roast turkey
40g (1/4 cup) plain flour
250ml (1 cup) dry white wine
500ml (2 cups) Campbell's Real Stock Chicken
Roast turkey breasts with lemon & basil butter meal ideas
Method
Step 1
Preheat oven to 200°C. Place the butter, basil and lemon rind in a small bowl and stir to combine.
Step 2
Use a small sharp knife to carefully cut down the centre of the turkey on either side of the breast bone. (Cut close to the ribs to ensure the breast is removed from the bone in 1 piece.) Run your fingers under the skin of each breast to loosen the skin and create a large pocket. Press half the butter mixture into the turkey breast pocket of 1 breast. Place half the lemon slices on top of the butter, smoothing the skin over to enclose. Repeat with the remaining butter mixture, turkey breast and lemon slices.
Step 3
Place the turkey breasts, skin-side up, in a large roasting pan. Season with salt and pepper. Roast in oven for 1 hour or until juices run clear when a skewer is inserted into the thickest part of the turkey. Transfer the turkey to a heatproof plate and cover with foil. Set aside for 10 minutes to rest.
Step 4
Meanwhile, to make the white wine gravy, place the roasting pan containing the pan juices over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Gradually add the wine and stock and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, until mixture boils. Boil, stirring occasionally, for 8-10 minutes or until gravy thickens.
Step 5
Carve turkey across the grain into thin slices. Divide among serving plates and drizzle with white wine gravy to serve.
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