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Friday, November 28, 2008

orange braised turkey breast ( Ariane Duarte )

Orange Braised Turkey Breast with Mushroom and Caramelized Shallot

Prep Time: About 3 Hours

Serves: 7-10

Remove breast meat from bone.
Save bones.

Heat water, OJ, salt, and sugar and let salt dissolve in a pot.
Add thyme, orange zest, and peppercorns.
Let steep and cool.
Pour over turkey breast, let sit for 1-4 hours.

Chop up breast bone, preferably with a cleaver.
Put in stock pot and add all ingredients.
Let simmer for one hour.
Strain into pot, let boil, and whisk in flour.
Let cook for 15-30 minutes more on medium heat.

Melt butter almost to brown.
Add shallots and mushrooms, raise heat and let brown.
Season with salt and pepper.
Add to thicken gravy.

1 Butterball turkey breast on bone

1 1/2 cup water
1/2 cup orange juice
1/2 salt
1 T sugar
8 sprigs of thyme
2 T orange zest
1 T whole peppercorns

breast bone
2 carrots, wash and chop 1 inch pieces
3 celery stalks, wash and chop 1 inch pieces
2 bay leaves
1 T white peppercorn
2 qts Swanson low sodium chicken broth
1/4 cup Wondra flour

1 lb baby potabellos, sliced
3 shallots, cleaned and sliced
3 T butter

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