Chef Sean Brock created this dish the utilization of quail, nevertheless the map pairs equally successfully with bone-in turkey breast, increasing a shockingly juicy model of a basic-maligned lower. Searing a turkey breast on the stovetop crisps the pores and skin beautifully, whereas basting with thyme- and garlic-scented duck corpulent enriches the lean meat. Inexperienced onions stand in for the fairway garlic for a silky, contemporary sauce that is a welcome departure from traditional gravy. Invent certain to make use of homemade vegetable stock or a clear canned stock to protect the best green coloration. You are going to stumble on duck corpulent from many gourmet stores, or on-line from D’Artagnan.
Recipe files
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Total Time
1 hour 10 minutes
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Yield
Makes 4 to 6 servings
Substances
For the turkey:
turkey breast half of (about 4 1/2 pounds), preferably brined
Kosher salt
freshly ground sad pepper
1/4 cup duck corpulent
2 tablespoons unsalted butter
1 bunch thyme
4 garlic cloves, smashed and peeled
For the puree:
1/2 pound green onions, trimmed and roughly chopped
1/2 cup low-sodium vegetable stock, preferably 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 each aspects liberally with salt and pepper.
Step 2
Warmth a gigantic solid-iron skillet over very excessive heat. Add the duck corpulent to the skillet. When the corpulent shimmers, add the turkey breast, pores and skin-aspect down, and cook unless sad golden brown, 3 to 5 minutes.
Step 3
Steal away skillet from heat and rob away the turkey from pan. Rigorously tear the butter into the pan juices. Tackle the thyme branches in the skillet to make a mattress for the turkey. Role the turkey, seared-aspect-up, on the thyme and sprinkle the garlic spherical the perimeters. Baste the turkey, and switch the pan to the oven.
Step 4
Roast, basting each 15 minutes, unless a meat thermometer inserted into the thickest phase of the breast with out touching bone registers 155°F, about 1 hour. Baste once extra and switch the turkey to a platter. Let the turkey relaxation for at the least 20 minutes ahead of slicing and serving.
Step 5
Whereas the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-excessive, add the fairway onions, and simmer unless gentle, about 5 minutes. The use of a slotted spoon, switch the scallions to a blender, reserving the cooking liquid. Blend on excessive unless very at ease, about 5 minutes, including a splash of cooking liquid if compulsory to abet the blender puree the scallions. Add the cream cheese and mix for 2 minutes extra. Season with salt to taste. Gash the turkey breast across the grain and encourage with the fairway-onion puree.
From Heritage, by Sean Brock, copyright © 2014. Reprinted by permission of Artisan, an imprint of Workman Publishing.
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