Chef Sean Brock created this dish the usage of quail, nevertheless the technique pairs equally smartly with bone-in turkey breast, developing a surprisingly juicy version of a grand-maligned decrease. Searing a turkey breast on the stovetop crisps the skin beautifully, whereas basting with thyme- and garlic-scented duck fleshy enriches the lean meat. Green onions stand in for the inexperienced garlic for a silky, fresh sauce that’s a welcome departure from traditional gravy. Fabricate definite to make exhaust of homemade vegetable stock or a clear canned stock to protect the vivid inexperienced shade. It is possible you’ll presumably perhaps acquire duck fleshy from many gourmet stores, or on-line from D’Artagnan.
Recipe data
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Complete Time
1 hour 10 minutes
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Yield
Makes 4 to 6 servings
Elements
For the turkey:
turkey breast half of (about 4 1/2 pounds), ideally brined
Kosher salt
freshly ground dim pepper
1/4 cup duck fleshy
2 tablespoons unsalted butter
1 bunch thyme
4 garlic cloves, smashed and peeled
For the puree:
1/2 pound inexperienced onions, trimmed and roughly chopped
1/2 cup low-sodium vegetable stock, ideally homemade
2 teaspoons cream cheese, at room temperature
Kosher salt
Preparation
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Step 1
Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season every aspect liberally with salt and pepper.
Step 2
Heat a clear solid-iron skillet over very high heat. Add the duck fleshy to the skillet. When the fleshy shimmers, add the turkey breast, skin-aspect down, and cook dinner until darkish golden brown, 3 to 5 minutes.
Step 3
Take hang of away skillet from heat and get rid of the turkey from pan. Conscientiously hump the butter into the pan juices. Organize the thyme branches within the skillet to plan a bed for the turkey. Space the turkey, seared-aspect-up, on the thyme and sprinkle the garlic around the edges. Baste the turkey, and transfer the pan to the oven.
Step 4
Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest fragment of the breast with out touching bone registers 155°F, about 1 hour. Baste once extra and transfer the turkey to a platter. Let the turkey leisure for at the least 20 minutes ahead of cutting and serving.
Step 5
While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the inexperienced onions, and simmer until tender, about 5 minutes. The exhaust of a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Mix on high until very subtle, about 5 minutes, adding a splash of cooking liquid if critical to support the blender puree the scallions. Add the cream cheese and mix for 2 minutes extra. Season with salt to style. Sever the turkey breast all around the grain and support with the inexperienced-onion puree.
From Heritage, by Sean Brock, copyright © 2014. Reprinted by permission of Artisan, an trace of Workman Publishing.
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