From Wikipedia.org
It’s Thanksgiving and you’re thinking of the Norman Rockwell painting with the large roasted turkey and all the trimmings on a massive dining room table, surrounded by family. Only now, there’s only two of you. So what do you do?
Downsize the Thanksgiving feast. You don’t need a 24-pound bird for two people. A stuffed turkey breast works just fine. Especially when served with chipotle gravy and cranberry-horseradish relish. This is the first in my recipe trilogy for a great scaled-down turkey day. Check back on Burn! Blog for the next two installments.
Stuffed Turkey Breast with Chipotle Gravy
Author:
Ingredients
- 1 (3-pound) turkey breast, boned and skinned
- 1 (6-ounce) package stuffing mix
- 1/2 cup unsalted butter
- 3/4 cup minced yellow onion
- 3/4 cup minced celery
- 2 tablespoons minced fresh parsley
- 1 teaspoon smoked kosher salt
- 1 teaspoon poultry seasoning (Bell’s or similar)
- 1/2 teaspoon freshly ground smoked black pepper
- 1/2 teaspoon smoked kosher salt
- 2 tablespoons unsalted butter, melted
- For Chipotle Gravy:
- 2 cups chicken stock (homemade or reduced sodium)
- 2 tablespoons unsalted butter (or 2 tablespoons drippings)
- 2 tablespoons all-purpose flour
- 1 to 2 tablespoons ground chipotle, to taste
- Smoked kosher salt
- Freshly ground smoked black pepper
- Heat the stock in the microwave until hot.
Instructions
- Prepare the stuffing mix according to the package directions.
- In a medium sauté pan over medium-low heat, melt the butter. When the butter stops foaming, sauté the onion and celery until tender, about 10 minutes. Mix in the parsley, salt, poultry seasoning and pepper. Stir into the stuffing mix and set aside.
- Preheat the oven to 325 degrees F. Lay the turkey breast on a cutting board and butterfly the turkey breast. Spread the breast open and pound to about 1/4-inch thickness with a meat mallet.
- Season the turkey with 1/2 teaspoon salt and spread half of the stuffing on top. Place the remaining stuffing in a greased baking dish and cover with foil. (Cook the remaining stuffing during the final 30 minutes of cooking the turkey.)
- Roll the turkey, jelly-roll style. Tie up the roll with butcher’s twine and place it on a rack over a rimmed roasting pan. Brush the turkey with melted butter and roast 1 1/2 hours or until a thermometer reads 165 degrees F. Remove the turkey from the pan and reserve the turkey drippings to make gravy. Tent the turkey with foil and let it rest 10 minutes before slicing.
- Alternatively, smoke the turkey. Prepare the smoker to 225 to 250 degrees F. Add apple and cherry wood chunks to the coals. Smoke the turkey for about 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 165 degrees F. Again, let the turkey rest before carving.
- Directions for Chipotle Gravy:
- Melt the butter (or drippings) in a medium saucepan over low heat. Whisk in the flour and cook, whisking constantly, for three minutes, forming a blonde roux. Add the hot stock and continue cooking, stirring constantly, until thickened. Season with salt, pepper and chipotle.
Cranberry-Horseradish Jelly
Author:
Ingredients
- 1 (12-ounce) package fresh cranberries
- 1/3 cup prepared horseradish, well drained
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
Instructions
- Combine the ingredients in a small food processor. Pulse until the cranberries are well chopped. Refrigerate at least two hours before serving. (This may be prepared up to two days ahead.)
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Grilling & BBQ Editor | Mike holds a “Doctorate of Barbeque Philosophy” (Ph.B.) degree from the Kansas City Barbeque Society. His book Mastering Barbecue has been called the “go-to” book for BBQ knowledge.
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