Back to Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing All Reviews for Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 4054_112508_turkey.jpg

Ingredients Ingredient Checklist 1 cup sugar 3/4 cup coarse salt 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed 16 whole peppercorns 4 bay leaves 1 bunch plus 4 sprigs fresh thyme 1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped 1 lemon, halved 1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen) 6 tablespoons unsalted butter, softened 1 cup chopped celery 1 cup chopped carrot 2 sprigs fresh sage 2 cups store-bought low-sodium chicken broth 2 teaspoons Creole Seasoning Freshly ground black pepper 2 tablespoons all-purpose flour Brown Butter, Sage, and Mushroom Stuffing, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 4054_112508_turkey.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

4054_112508_turkey.jpg

4054_112508_turkey.jpg

Ingredients

Ingredients

  • 1 cup sugar 3/4 cup coarse salt 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed 16 whole peppercorns 4 bay leaves 1 bunch plus 4 sprigs fresh thyme 1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped 1 lemon, halved 1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen) 6 tablespoons unsalted butter, softened 1 cup chopped celery 1 cup chopped carrot 2 sprigs fresh sage 2 cups store-bought low-sodium chicken broth 2 teaspoons Creole Seasoning Freshly ground black pepper 2 tablespoons all-purpose flour Brown Butter, Sage, and Mushroom Stuffing, for serving

Directions

In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.

Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.

Preheat oven to 400 degrees.

Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.

Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.

Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.

In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.

Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

Reviews (7)

 Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        8    3 star values:        21    2 star values:        5    1 star values:        4

Reviews (7)

Add Rating & Review     43 Ratings   5 star values:        5    4 star values:        8    3 star values:        21    2 star values:        5    1 star values:        4

Add Rating & Review

43 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 5 1 star values: 4

43 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 5 1 star values: 4

43 Ratings 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 5 1 star values: 4

  • 5 star values: 5 4 star values: 8 3 star values: 21 2 star values: 5 1 star values: 4

    Martha Stewart Member     Rating: Unrated       12/01/2008   the link to the Cast Iron Vertical Poultry Roaster is: http://emerilstore.com/prodinfo.asp?number=40EW717 **emeril.com doesn't work, its actually emerils.com**  

Martha Stewart Member     Rating: Unrated       11/30/2008   Go to Emeril.com and to the cast iron section. It's there for $49.95  

Martha Stewart Member     Rating: Unrated       11/30/2008   I have searched all web sites. Where did you find the vertical roaster used in this show?  

Martha Stewart Member     Rating: Unrated       11/28/2008   Please tell me where to get the vertical roaster  

Martha Stewart Member     Rating: Unrated       11/27/2008   PLEASE I cannot find on the site where to get the vertical roasting pan used to make this recipe  

Martha Stewart Member     Rating: Unrated       11/27/2008   During your broadcast, Emeril asked why is it that stuffing always calls for stale, or dry bread cubes? I think it is because the drier it is, the more it absorbs and retains the seasonings:) Martha

    Martha Stewart Member

    Rating: Unrated 12/01/2008

the link to the Cast Iron Vertical Poultry Roaster is: http://emerilstore.com/prodinfo.asp?number=40EW717 emeril.com doesn’t work, its actually emerils.com

Rating: Unrated

Rating: Unrated 11/30/2008

Go to Emeril.com and to the cast iron section. It’s there for $49.95

I have searched all web sites. Where did you find the vertical roaster used in this show?

Rating: Unrated 11/28/2008

Please tell me where to get the vertical roaster

Rating: Unrated 11/27/2008

PLEASE I cannot find on the site where to get the vertical roasting pan used to make this recipe

During your broadcast, Emeril asked why is it that stuffing always calls for stale, or dry bread cubes? I think it is because the drier it is, the more it absorbs and retains the seasonings:) Martha

All Reviews for Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest