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Garlic-Studded Boneless Turkey Breast
Garlic-Studded Boneless Turkey Breast
I normally prefer to buy a bone-in turkey breast so I can use the leftover carcass for stock, but I had boneless ones on sale at work. While you don’t have to have your turkey breast netted, it does help it cook more evenly with the net holding the breast in an oval shape. Plus, I use the netting as a grid to consistently stud the turkey breast with garlic. Searing the turkey breast in an oven-safe sauté pan will also help seal in the juices, keeping it moist, instead of throwing it straight into the oven.
Equipment
- oven-sage sauté pan
Ingredients
- 1 boneless turkey breast 2-3lbs
- 2 tbsp olive oil
- 5 garlic cloves thinly sliced
- 2 tsp salt
- 2 tsp cracked black pepper
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried rosemary
- 2 tsp dried tarragon
- 1 tsp ground sage
- 2 tbsp butter
Instructions
- Make small slits every inch on the skin side of the turkey breast. Stuff each slit with a slice of garlic.
- Rub the outside of the turkey breast with olive oil, then the herbs and seasonings.
- Melt the butter in an oven-safe sauté pan over medium heat. Place the turkey breast skin side down and sear for 3 minutes.
- Flip over and sear the other side for another 3 minutes.
- Place the turkey breast into a preheated 325° oven for 15 minutes per pound; basting with the butter every 15 minutes.
- Take out the turkey breast and let rest for 10 minutes before slicing.
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Homemade Buffalo Sauce
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Creamed English Peas
Creamed English Peas
The origin of peas in a cream sauce dates back to the mid 1600s during the time of King Louis XIV. Fresh peas were boiled and added to the great mother sauce, the bechamel. While you don’t need to use fresh peas to make this rich side dish, they certainly have a better texture than frozen. Creamed peas pairs great with any type of poultry, fish, and other seafood.
Ingredients
- 2 cups English peas shelled
- 2 tbsp butter
- 1 tbsp flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
Instructions
- Bring a pot of water to boil. Add in the peas and boil for 8 minutes. Drain.
- While the peas are boiling, melt the butter in another pot. Whisk in the flour. Cook for 3-4 minutes on medium low heat.
- Pour in the cream, milk, and seasonings. Whisk with the roux. Simmer on medium low heat for 2 minutes until the sauce slightly thickens. Stir in the peas and cook for 2 more minutes.
