Servings:6
这个金色的棕色火鸡乳房，摘自食谱The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
有关更多火鸡食谱的访问感恩节晚餐指南.
Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375°F.
Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.
Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat.
Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.
用中火加热剩余的1汤匙油或中等火锅，直至热。将填充的火鸡胸部涂在四面八方，直到浅褐色，每侧3至4分钟。将切成薄片的洋葱撒在火鸡周围，倒入1-1/2杯肉汤，紧紧盖上盖子，在烤箱中烤直至即时阅读肉类温度计inserted in the thickest part registers 165°F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.
Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste.
Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat.
My favorite turkey breast recipe. Last year I made two, so had plentiful leftovers. Sliced about 1/4-inch thick, it makes really good sandwiches.
我认为这个食谱是在感恩节上烹饪整个火鸡的替代方法，所以我尝试了一下，很美味。我把火鸡乳房灌布了大约一个小时，然后准确地遵循了食谱。制作起来相对简单（一旦我想出了如何完成火鸡乳房的蝴蝶来完成蝴蝶的蝴蝶），馅料和“肉汁”就很美味，而又不太甜。我没有新鲜的鼠尾草（只干燥），我认为这可能会赋予些许味道稍微浓郁。可以轻松地制作两个中型的感恩节聚会（我准备了我的菜，并将其放在冰箱中，直到我准备将其变成褐色并将其放入烤箱中）。我认为烹饪时间可能会少一些，因为土耳其很容易煮熟。
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