Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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giving thanks celebration 53

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53

Roasted Turkey Breast

•Soy-free •Dairy-free

a stuffed turkey breast is a great alternative to roasting a whole turkey for those

who don’t need such a large bird. ask your butcher to debone your turkey breast for you,

but leave the skin on.

To make the brine: In a saucepan combine the water, brown sugar, salt,

orange peel, black peppercorns, and bay leaves, and bring to a boil until the

sugar and salt have dissolved. Take off the heat and add the ice cubes to

cool the brine. When the brine is cold, combine the brining liquid and the

turkey breast in a brining bag or large bowl. Brine the turkey overnight in

the refrigerator.

Drain, rinse, and pat the turkey breast dry. Set aside.

To prepare the roasting pan: In a roasting pan combine the onion, celery,

garlic, stock, and wine or water.

To stuff the turkey: Preheat the oven to 350 ̊F (180 ̊C, or gas mark 4).

Place the turkey skin-side down on a clean work surface. Spread about

4 cups (520 g) of the stuffing evenly down the center of the turkey breast

and roll the turkey around the filling. Use 4 lengths of kitchen twine to

tie the turkey and secure the roll, pushing any stuffing that may fall out

back into the roll. Place the turkey breast seam-side down in the prepared

roasting pan.

Put the remaining stuffing in a separate greased baking dish and set

aside. Roast the turkey for about 3 hours, or until it reaches an internal

temperature of 160 ̊F (71 ̊C). The remaining stuffing should bake for 30

minutes. Place it in the oven at the end of your roasting time.

Transfer the turkey to a cutting board, and tent the turkey with aluminum

foil to rest and stay warm while you make the gravy on page 54. Once you’ve

prepared the gravy, remove the twine, slice the turkey breast, and serve on a

platter with the gravy and stuffing on the side.

Yield: 6 servings

Chef’s Tips

If you aren’t using a brining bag, be sure to use a nonreactive vessel

(glass, plastic, stainless steel, ceramic, or enamel) for brining the turkey.

Aluminum, cast iron, and copper are reactive metals that can leave a

strong metallic flavor behind.

for brIne:

4 cups (940 ml) boiling water

¼ cup (60 g) brown sugar

⅓ cup (96 g) kosher salt

2 (2-inch, or 5 cm) pieces orange

peel

1 tablespoon (5 g) black

peppercorns

2 bay leaves, crushed

4 cups (940 g) ice cubes

4-pound (1.8 kg) boneless turkey

breast

for roaSTIng pan:

1 onion, roughly chopped

1 rib celery, roughly chopped

4 cloves garlic

½ cup (120 ml) chicken stock, white

wine, or water

for STuffIng:

1 batch Sausage and apple

Stuffing (page 54)

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