Text 29099, 110 rader
Skriven 2015-07-17 06:40:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1572
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Agave-Glazed Turkey Breast w/Sherry Gravy
 Categories: Poultry, Fruits, Wine
      Yield: 8 servings

MMMMM-----------------------TURKEY BREAST----------------------------
      6 lb Turkey breast; w/skin &
           - bones
           Fine sea salt & fresh ground
           - pepper
      1 md Onion; sliced
      1 c  Water

MMMMM---------------------------GLAZE--------------------------------
      3 tb Agave nectar
    1/3 c  Sherry vinegar

MMMMM---------------------------GRAVY--------------------------------
      1 c  Dry or medium-dry sherry
      3 c  Brown turkey stock or broth
    1/2 c  Water
    1/3 c  All-purpose flour
      1 tb To 3 tb sherry vinegar
           Salt & Fresh ground pepper

  SPECIAL EQUIPMENT: A roasting pan fitted with a V-shaped
  rack; an instant-read thermometer

  FOR TURKEY BREAST: Pat turkey breast dry and rub all over
  with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If
  you have the time, chill the breast in a baking dish,
  covered, overnight (see Cooks' Notes).

  Let turkey stand at room temperature 1 hour.

  Heat oven to 425+.F/220+.C with rack in lower third.
  Position turkey on rack in pan and roast 30 minutes.

  Reduce oven to 400+.F/205+.C and scatter onion slices in
  bottom of roasting pan. Add 1 cup water and continue to
  roast until thermometer inserted in thickest part of
  breast, close to but not touching bone, registers 160+#F,
  30 to 40 minutes.

  FOR GLAZE: While turkey is roasting, stir together agave
  nectar and vinegar in a small nonreactive saucepan and
  boil, stirring occasionally, until thickened and reduced
  to 3 tablespoons. Remove from heat, but keep warm.

  Brush glaze on turkey and roast until thermometer
  registers 165+.F/73+.C, 3 to 5 minutes.

  Transfer turkey breast to a platter and let stand 15
  minutes.

  FOR GRAVY: While turkey is standing, remove the rack,
  scraping off any yummy bits into the pan.

  Straddle pan over 2 burners and add sherry, then deglaze
  pan by boiling sherry, stirring and scraping up browned
  bits, for 1 minute.

  Strain liquid through a sieve into a heavy medium
  saucepan. Add stock and bring to a boil. Reduce heat and
  keep at a simmer.

  Meanwhile, whisk 1/2 cup water slowly into flour in a
  small bowl until flour slurry is smooth, then whisk in 1
  tablespoon vinegar. Add flour slurry to simmering stock,
  whisking, and bring gravy to a boil, whisking. Reduce heat
  and simmer, whisking, 3 minutes.

  Season gravy with salt and pepper and additional vinegar,
  if desired.

  Slice turkey breast and serve with gravy.

  COOKS' NOTES: Rubbing salt into a turkey is an easy way to
  come close to the juicy results you get from submerging a
  turkey in brine. This method also takes up less
  refrigerator space than brining does. If you don't have
  time to let the turkey sit overnight with the salt, don't
  worry. You will still end up with a delicious, juicy bird.

  If you buy a kosher turkey, there's no need to let it sit
  overnight with the salt, because it's already had a
  similar treatment.

  The easiest way to carve the turkey is to remove the two
  meaty breast halves in two separate pieces from either
  side of the breastbone and ribs, then slice them
  crosswise.

  by Kemp Minifie

  Gourmet Live | November 2011

  Makes 8 servings (with leftovers)

  MM Format by Dave Drum - 29 November 2012

  Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)