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The countdown to Thanksgiving has begun and we think there are some key needs for the perfect roast turkey for your gathering. Here are five of the basics:
- Order or buy the best possible turkey. Consider certifications such as Certified Organic, and Certified Humane®. Support your local farmers and businesses who have been certified. But don’t wait. Supplies may be limited by demand or seasonal challenges.
- Be sure you have a pan large enough for roasting, and that it fits in your oven. Heritage turkeys are not as broad and sometimes longer than traditional broad-breasted turkeys. You may also find an electric stand alone roaster is a good investment. A 16-18 quart size will hold a large turkey.
- Basting is important. Have a baster or be prepared to baste using a ladle or deep bowl spoon. The object is to periodically distribute the liquid in the roasting pan over the bird as it roasts.
- An instant read or meat thermometer is your best roasting friend. Follow the directions and pay close attention to the internal temperature of your bird. This, almost more than time in the oven, is the best way to tell when your turkey is done.
- Let your turkey rest before carving. This allows time for the juices to be retained into the meat, rather than flow out onto your cutting board. Use a sharp knife or bring out the electric carving knife, especially for cutting through breast meat to keep skin intact on each piece.
Here is our RoastingInstructions_2013 in page layout to print for your favorite recipe binder or collection. It’s complete with cooking times and stuffing instructions.
We wish you a very Happy Thanksgiving. We are grateful for your support and interest in our certified organic, certified Humane® heritage and traditional turkeys.
Working Time: 20 Minutes Total Preparation Time: About 1 hour 20 minutes
- 1 1/2 to 2 lbs Turkey breast half
- 2 big garlic cloves, peeled and pressed or chopped finely
- 1/3 cup red wine vinegar
- 2 T freshly ground black pepper or black and white pepper mixed
- 2 T chicken stock
- 2 T orange juice
- 1 tsp red wine vinegar
Preheat oven to 350 degrees F.
Place turkey breast in shallow baking dish. To allow for even cooking, turn the turkey breast over and open up the flap of the breast, like a book. Turn back over and lay flat. Rub garlic and then pepper on both sides of the turkey breast. Pour the red wine vinegar over and let sit at room temperature for 10 minutes. Turn once. Just before cooking, grind a bit more pepper over and baste with the vinegar in the dish.
To bake, place dish in oven and cook for 50-60 minutes, basting every 20 minutes with juices in dish. If grilling, allow 15 minutes a pound and turn the breast every 10 minutes to allow even cooking. After the first 15 minutes, move breast to the indirect heat part of the grill.
Test turkey for doneness (165 degrees F) with thermometer at the thickest part of the breast. Cover loosely with foil. Allow turkey to sit for 10 minutes before carving thinly on an angle, as if you were slicing London Broil.
To make a bit of sauce, pour the liquid from the dish into a small saucepan. Add 2 T of stock, 2 T of orange juice and 1 tsp red wine vinegar. Boil to reduce slightly. Spoon over turkey slices just before serving.
Ayrshire Farm certified organic, certified Humane® Boneless Turkey Breast is available at Home Farm Store in Middleburg Va. Our Boneless Turkey Breast Roasts are available online to be shipped or picked up at the store.