Plank
Roasted Maple Turkey
w/ Apple-Pecan Stuffing
| INGREDIENTS: |
YIELD: SERVES 6 - 8 |
| Turkey Breast - fresh, boneless, skin on. |
2-3 lbs |
| Apple Pecan Stuffing - recipe follows |
3 cups |
| Salt |
1/2 tsp. |
| Pepper - black, ground |
1/4 tsp. |
| Maple Glaze - recipe follows |
6 fl. oz's |
|
INGREDIENTS: APPLE-PECAN STUFFING |
YIELD: 3 CUPS |
| Butter - softened |
2 Tbls. |
| Onion - diced 1/8" |
1/4 cup |
| Celery - diced 1/8" |
1/4 cup |
| Carrots - coarse shredded on cheese grater |
1/4 cup |
| Apple - diced 1/2" |
1 cup |
| Salt |
1/4 tsp. |
| Savory - ground |
1 tsp. |
| Chicken Stock |
2 fl. oz's |
| Bread Crumbs - soft |
1 1/2 cups |
| Pecans - toasted, diced 1/4” |
1/4 cup |
APPLE-PECAN
STUFFING PROCEDURES:
-
Place
the butter, celery, onion and apple into a saute pan and cook until
tender, don't brown. Add the chicken stock, carrot, savory and
salt. Then add the bread crumbs and pecans. Mix together
well, cool and hold refrigerated until needed.
| INGREDIENTS: MAPLE GLAZE |
YIELD: 1/2 CUP |
| Apple Cider |
1 cup |
| Maple Syrup - pure |
4 fl. oz's |
MAPLE
GLAZE PROCEDURES:
-
Combine
and mix all ingredients together, place into a sauce pot and
bring to a boil, reduce heat and simmer. Reduce by 50% to 6 fl.
oz's
-
Remove
from the heat and hold until needed.
PROCEDURES:
-
If
you need to, remove the bone from the breast. Leaving the skin on and
intact. Find the center of the breast, slicing from the side,
butterfly the breast open. Season the inside of the breast with the
salt and pepper. Drizzle the seasoned meat with 4 Tbsp. of the maple
glaze. Place the stuffing in the center and tie the breast back
togther using butchers twine, careful to fold the ends over to keep
the stuffing inside.
-
Pre-heat
the oven to 325°. Place the turkey breast skinside down on the
plank and place in the oven and roast for 30 minutes. Remove from the
oven, baste the meat side with maple glaze. Turn the breast over
so the skin side is up, baste the skin side with the maple glaze and
return to the oven. Cook for 20-25 minutes, remove from the oven
and baste again. Continue this procedure until the skin is golden
brown and the internal temperature in the center of the stuffing is
140°-145°. Let rest for 15-30 minutes. Then slice and serve.
Cooking
times will vary based on the size of the breast and temperature of the
stuffing. Plan on approximately 30-45 minutes per stuffed pound for
the cooking time. Since it will need to rest after roasting and
can be kept warm, plan on the longer cooking time if it takes less it
can be held warm.
|
