Don't dread hosting Thanksgiving dinner just because you feel pressured into cooking an entire turkey. We believe that the holidays should be stress-free. That's why we created this shortcut turkey recipe. Every year we go over to Mr. P's mom's house to help her prepare Thanksgiving dinner. The day is filled with laughter and memories instead of stress and resentment. That's because she makes a couple of turkey breasts instead of an entire turkey. She usually makes an herb-crusted turkey breast, but we decided to give her recipe our own spin by adding an apple and walnut stuffing. Nothing says fall more than apples and walnuts! You can make it too with these 10 easy steps! Gobble gobble!
2-3 pound turkey breast
1/2 cup of chopped walnuts
1 apple, chopped
2 tablespoons of honey
1 tablespoon of chopped rosemary
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 rosemary sprigs
1/2 cup of cooking wine
1 14.5 oz can of chicken broth
1 tablespoon of flour
Stainless Steal Pan (must be oven-proof)
Feeds 4-6 people.
Preheat oven to 350 degrees.
Step 1: In a bowl, combine the chopped walnuts, apples, the juice of half of a lemon, rosemary, nutmeg, cinnamon, and honey. Mix with a spoon and set aside.
Step 2: Next, carefully separate the skin from the turkey breast to create a pocket. Do not remove the skin completely.
Step 3: Now stuff the pocket with the walnut mixture, using your clean hands to carefully distribute the stuffing evenly underneath the flap.
Step 4: Tie a knot around the turkey breast with kitchen twine to keep everything together.
Step 5: Coat the skin of the turkey with 1 tablespoon of olive oil and plenty of salt and pepper.
Step 6: Place 2 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium heat. Once the oil is hot, carefully place the turkey skin-side down on the pan. Cook until the skin becomes golden and crisp, about 5 minutes.
Step 7: Carefully flip over to brown the other side of the breast. Cook for another 5 minutes and then remove from the heat.
Step 8: Add the juice of the other half of the lemon, cooking wine and chicken broth to the pan. With a baster, squeeze some of the liquid from the bottom of the pan and pour it over the top of the crispy skin.
Step 9: Place the turkey breast in the oven and bake for 30-40 minutes. Make sure to baste the turkey every 10-15 minutes. The turkey is ready when a kitchen thermometer reads 165 degrees when inserted in the middle of the breast.
Step 10: The last step is to make the gravy using the juices from the pan. Remove the turkey from the pan and place on a platter to rest. Take out the rosemary sprig and lemons. Strain the liquid into a measuring cup and discard of any loose scraps. Return the pan to the stove over medium heat. Add 1 tablespoon of butter and one tablespoon of flour into the pan and whisk. Once a paste is formed, slowly add one cup of the reserved liquid and continue to whisk for a few minutes until the liquid thickens. If the gravy becomes too thick, just add more of the reserve liquid or water.