© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (2 to 3 lb) BONELESS TURKEY BREAST, with skin & butterflied
2 tbsp unsalted butter
2 Cloves garlic, minced
1/2 yellow onion, small dice
2 Stalks celery, small dice
1 c soft fresh bread cubes, cut from soft center of loaf, crustless
1 tbsp fresh sage, chiffonade
1 egg yolk
3 tbsp canola oil
24 oz TURKEY STOCK
2 tbsp unsalted butter
1 shallot, small dice
2 Cloves garlic, minced
8 oz orzo
4 oz smoked Gouda cheese, grated
1/2 c heavy cream
Salt and freshly ground pepper As needed
1/2 c sugar
3 tbsp water
2 Drops fresh lemon juice
12 oz cranberries, washed and drained
1 shallot, small dice
1 tsp fresh thyme, chopped
1 oz black currant vinegar
2 oz olive oil
Salt and freshly ground pepper As needed
24 Spears fresh asparagus, steamed
Unsalted butter As needed
ROASTED TURKEY
Remove tenderloin from the breast and reserve for other usage.
Pound breast to an even thickness. Season with salt and pepper.
Melt 2 tablespoons butter in saute pan and saute 2 cloves garlic, 1/2 cup onion and 2 stalks celery until translucent.
Add soft bread cubes, sage and egg yolk. Mix thoroughly.
Spread mixture evenly over the breast. Roll breast and tie.
In a hot pan, sear the breast in canola oil. Finish in a 350 degree F oven and roast until cooked to an internal temperature of 165 degrees F.
ORZO RISOTTO
Heat turkey stock to boiling.
Melt 2 tablespoons butter and saute 1 shallot and 2 cloves garlic.
Stir in orzo, coating with butter. Saute for a couple of minutes.
Finish risotto style.
Stir in Gouda and cream prior to service. Adjust seasonings as required.
CRANBERRY RELISH
Combine 1/2 cup sugar, 3 tablespoons water and 2 drops lemon juice. Cook to the caramel stage.
Stir in cranberries and allow to pop open.
Add diced shallot and thyme. Cook for 1-2 minutes.
Stir in vinegar, olive oil, salt and pepper.
PLATING and SERVICE
Toss steamed asparagus in butter and season with salt and pepper.
Slice turkey on the diagonal and fan on serving plates beside the warm risotto. Garnish each plate with warm cranberry relish.
1360 Total Calories
690 Calories from Fat
78 g Total Fat
120 % Daily Total Fat
29 g Saturated Fat
145 % Daily Saturated Fat
330 g Cholesterol
110 % Daily Cholesterol
1328 mg Sodium
57 % Daily Sodium
84 g Total Carbohydrates
28 % Daily Total Carbohydrates
8 g Dietary Fiber
32 % Daily Dietary Fiber
26 g Sugars
85 g Protein
40 % Daily Protein
60 % Daily Vitamin C
35 % Daily Calcium
35 % Daily Iron