For whatever reason, sometimes the big family Thanksgiving dinner isn’t so big. It seems a shame to cook a whole bird. Whole bone-in, skin-on turkey breast offers the perfect solution. And anyway, everyone knows that the breast meat is the best part of the turkey!
Ingredients:
- 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry
- (stuffing)
- 3 T. schmaltz
- Salt and pepper to taste
Method:
- Make stuffing
- Place rack in middle position, preheat oven to 450°.
- Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a greased 9- by 13-inch baking dish and place turkey on top.
- Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin.
- Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes.
- Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it’s golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.
Gravy
Ingredients:
- 1/4 cup schmaltz
- 1/4 cup flour
- 4 cups turkey drippings or turkey stock
- Kosher salt and freshly ground black pepper
Method:
- Melt schmaltz over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.
- Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately or store in airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.