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Hasselback Turkey Breast
The last and somewhat more complex version of the "Turkey 3 ways" Vrghr did for Thanksgiving feast this year.
Really, this is not much, if any, more difficult than roasting a traditional bird. It just needs a little knife work prior to roasting. It makes for a neat presentation though (see the platter surrounded by wuff's Turkey Roulade here: ( http://www.furaffinity.net/full/25545204/ )).
This started with a simple turkey split-breast portion. Wuff trimmed out the extra gristle, bone fragments, and skin. Then used a very sharp knife to cut slits about 3/4 inch apart, almost but not quite all the way through.
The whole thing got seasoned next, making sure to get the spices down into all the slits. Then some extra moist dressing was packed into each slit, and the whole thing brushed with melted butter.
Added a thermometer placed deep in the middle, and roasted at (convection) 350 degrees for a little under 1 hour. And "wha la!!" Fancy turkey with built in stuffing between each portion!
The stuffing kept the thin meat slices nice and moist, and infused its flavor into every bite. The turkey permeated the stuffing with good "in the bird" flavors. And the whole thing (actually, wuff cooked two of them) roasted in under an hour, so stove to table time was remarkably reduced over that of the whole bird.
Vrghr surrounded the white breast meat with his Roulade made of the dark meat (recipe found here: http://www.furaffinity.net/full/25545204/ ), so there was no worry about not satisfying the dark meat fans.
All told, this is a wonderful way to present the bird, and can do so quickly and with easy work for the cook. Vrghr prepared the breasts, wrapped them in industrial cling wrap, and refrigerated them the day before. This made the "turkey day" effort even easier! And what cook wouldn't want that?
No special "molecular techniques" needed for this one. Just a sharp knife and an oven!
Vrghr re-used a previously posted recipe for the stuffing, with a couple minor edits. You can find that recipe here: ( http://www.furaffinity.net/full/15119855/ ). Here are the alterations wuff made to that stuffing recipe:
- Didn't use the nuts
- Substituted ground turkey for the sausage
- Added ~1.5-2 Cups extra turkey stock to the final mix, to make the bread a bit overly-moist. This ensured the turkey wouldn't dry out. Don't worry about the stuffing being too moist after roasting - with that much of it exposed, it dried a bit more than doing it in the bird or a casserole pan.
Here's how to create this dish for yourself!
Note: the recipe below uses 2 split (half) breast portions. That will feed around 8 folks. You can add or remove breasts to fit your guest list.
Ingredients
2 Split breast Turkey portions (often found parted out in markets around holiday time)
Spices: poultry seasoning, seasoned (lowrey's) salt, pepper, granulated garlic
~ 3 TBS butter, melted
1 recipe Vrghr's Stuffing ( http://www.furaffinity.net/full/15119855/ ) altered as per text above
Directions:
Preheat oven (on convection mode) to 350 degrees (375 for non-convection)
Remove extra skin, fat, and bone fragments from the turkey breast
With a sharp knife, cut slits almost but not quite all the way through the breast, every ~3/4 inch
Season the sliced breasts with a light dusting of each of the selected seasonings, making sure to get some into the inside of the slices.
Pack a generous portion of the moist stuffing into each slit. It's okay if a bit spills out the tops.
Brush the entire assembly with melted butter.
Bake for 45-70 minutes, until a thermometer inserted into the middle reads 145-150 degrees.
Remove to serving platter and, using a flexible thin, sharp knife (boning or fish knife works well), slice and plate portions of meat with a layer of stuffing.
Drizzle with a bit of good turkey gravy.
!!DEVOUR!!
Really, this is not much, if any, more difficult than roasting a traditional bird. It just needs a little knife work prior to roasting. It makes for a neat presentation though (see the platter surrounded by wuff's Turkey Roulade here: ( http://www.furaffinity.net/full/25545204/ )).
This started with a simple turkey split-breast portion. Wuff trimmed out the extra gristle, bone fragments, and skin. Then used a very sharp knife to cut slits about 3/4 inch apart, almost but not quite all the way through.
The whole thing got seasoned next, making sure to get the spices down into all the slits. Then some extra moist dressing was packed into each slit, and the whole thing brushed with melted butter.
Added a thermometer placed deep in the middle, and roasted at (convection) 350 degrees for a little under 1 hour. And "wha la!!" Fancy turkey with built in stuffing between each portion!
The stuffing kept the thin meat slices nice and moist, and infused its flavor into every bite. The turkey permeated the stuffing with good "in the bird" flavors. And the whole thing (actually, wuff cooked two of them) roasted in under an hour, so stove to table time was remarkably reduced over that of the whole bird.
Vrghr surrounded the white breast meat with his Roulade made of the dark meat (recipe found here: http://www.furaffinity.net/full/25545204/ ), so there was no worry about not satisfying the dark meat fans.
All told, this is a wonderful way to present the bird, and can do so quickly and with easy work for the cook. Vrghr prepared the breasts, wrapped them in industrial cling wrap, and refrigerated them the day before. This made the "turkey day" effort even easier! And what cook wouldn't want that?
No special "molecular techniques" needed for this one. Just a sharp knife and an oven!
Vrghr re-used a previously posted recipe for the stuffing, with a couple minor edits. You can find that recipe here: ( http://www.furaffinity.net/full/15119855/ ). Here are the alterations wuff made to that stuffing recipe:
- Didn't use the nuts
- Substituted ground turkey for the sausage
- Added ~1.5-2 Cups extra turkey stock to the final mix, to make the bread a bit overly-moist. This ensured the turkey wouldn't dry out. Don't worry about the stuffing being too moist after roasting - with that much of it exposed, it dried a bit more than doing it in the bird or a casserole pan.
Here's how to create this dish for yourself!
Note: the recipe below uses 2 split (half) breast portions. That will feed around 8 folks. You can add or remove breasts to fit your guest list.
Ingredients
2 Split breast Turkey portions (often found parted out in markets around holiday time)
Spices: poultry seasoning, seasoned (lowrey's) salt, pepper, granulated garlic
~ 3 TBS butter, melted
1 recipe Vrghr's Stuffing ( http://www.furaffinity.net/full/15119855/ ) altered as per text above
Directions:
Preheat oven (on convection mode) to 350 degrees (375 for non-convection)
Remove extra skin, fat, and bone fragments from the turkey breast
With a sharp knife, cut slits almost but not quite all the way through the breast, every ~3/4 inch
Season the sliced breasts with a light dusting of each of the selected seasonings, making sure to get some into the inside of the slices.
Pack a generous portion of the moist stuffing into each slit. It's okay if a bit spills out the tops.
Brush the entire assembly with melted butter.
Bake for 45-70 minutes, until a thermometer inserted into the middle reads 145-150 degrees.
Remove to serving platter and, using a flexible thin, sharp knife (boning or fish knife works well), slice and plate portions of meat with a layer of stuffing.
Drizzle with a bit of good turkey gravy.
!!DEVOUR!!
Category Other / Tutorials
Species Unspecified / Any
Gender Any
Size 1568 x 1496px
File Size 5.77 MB
Yup! We had a lot of guests, so wuff went a bit nuts on making lots to gobble! *grin*
THAT'S IT Vrghr you make me so hungry. I am going to pick up shadydude and we are stopping bye and not leaving for at least a year.
Vrghr needs a couple kegs rolled in here, stat! *taps one directly into the big werewolf's muzzle*
That ought to help out any lack of liquids!
That ought to help out any lack of liquids!
Some lovely recipes for my turkey collection. The actual Turkey Day is pretty much the usual thing, the kids are coming home for tradition and "the way mom used to make it" after all, though I can get a bit more creative with the sides. Still, I do love having some OTHER preparations for turkey for the rest of the winter when I might get some bird on sale and need something to DO with it
That the wonderful thing if you like turkey; at this time of year, once the holiday itself is past, there's LOTS of great bargains on those remaining! Not to mention good prices in may stores before hand.
This wuff was a bit afraid that, out of 35-40 folks Vrghr was serving for Thanksgiving, there would be some who would be a bit aghast that there was no full size, roasted bird out on the table. But not one comment to that effect!
And when we carved up the Sous Vide (and grilled) versions (found here: http://www.furaffinity.net/view/25544498/ ), you couldn't tell the meat hadn't come from a traditionally prepared bird - except for the juiciness and flavor. THAT part got lots of comments! Most common was, "Juiciest breast meat I've ever eaten!"
These hasselback versions can't pass for 'normal', of course. *grins* But they are wonderful when you, as you said, just want a weeknight turkey and don't want to spend hours roasting a full bird. At a bit over an hour from start to finish (depending on how good your knife skills are at making the slices), these are great for a normal supper meal.
This wuff is thrilled to be able to add to you list of "turkey goodies"! Merry Christmas and may your holiday season be joyous.
This wuff was a bit afraid that, out of 35-40 folks Vrghr was serving for Thanksgiving, there would be some who would be a bit aghast that there was no full size, roasted bird out on the table. But not one comment to that effect!
And when we carved up the Sous Vide (and grilled) versions (found here: http://www.furaffinity.net/view/25544498/ ), you couldn't tell the meat hadn't come from a traditionally prepared bird - except for the juiciness and flavor. THAT part got lots of comments! Most common was, "Juiciest breast meat I've ever eaten!"
These hasselback versions can't pass for 'normal', of course. *grins* But they are wonderful when you, as you said, just want a weeknight turkey and don't want to spend hours roasting a full bird. At a bit over an hour from start to finish (depending on how good your knife skills are at making the slices), these are great for a normal supper meal.
This wuff is thrilled to be able to add to you list of "turkey goodies"! Merry Christmas and may your holiday season be joyous.
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