Chef Emily Wilson is Cooking Planit‘s Executive Culinary Director and Resident Chef. She works on making creative yet practical recipes. Every recipe submission is carefully tested by Emily in her kitchen, with the goal in mind of offering reliable and complete meals that anyone can prepare. Before joining Cooking Planit, Emily lead the catering departments at the Metropolitan Museum of Art and The American Museum of Natural History in New York City.
Emily has always found creative comfort in her kitchen. ”I love to host elaborate dinner parties for friends and reinvent holiday dinners with family. Food is love, nourishment and happiness all rolled into one, and nothing satisfies me more than inspiring folks to execute memorable meals. That’s why my motto has always been ‘anyone can cook…just give it a try!’”
Why is this recipe perfect for fall? “A roasted turkey breast with winter root vegetables,” Chef Emily explains, “provides an excellent source of protein, vitamins and minerals. This is a homegrown American dish that delivers warm memories and flavors of holiday get-togethers, but that you can make on the weeknights that aren’t necessarily special occasions.”
Roasted Turkey Breast
2 boneless turkey breasts
1 stick of butter
12 fresh sage leaves
6 sprigs thyme leaves
2 – 3 cups apple cider vinegar
1/2 piece carrot
1 small red onion
1 piece green apple
6 sprigs rosemary
1/2 cup chicken stock
3 tablespoons all-purpose flour
salt and black pepper
- Rinse the turkey breasts under cold water, then place in the brine. Make sure all the turkey is submerged in the mixture. Refrigerate for 2 hours.
- Place a stick of butter in a medium mixing bowl and let it soften to room temperature.
- Pick sage leaves off the stems and finely chop to measure the indicated amount. Place in bowl with butter.
- Pick thyme leaves off the stems and finely chop to measure the indicated amount. Place in bowl with butter. Add apple cider vinegar, and season with a pinch of salt and black pepper. Once butter is softened, stir to combine well.
- Once turkey has soaked for 2 hours, transfer to a sheet pan. If you have a cooling or baking rack, place it on the sheet pan with a few layers of paper towels on top, then place the turkey on the paper towels. Pat dry with more paper towels, then let rest at room temperature for about 30 minutes.
- Peel and roughly chop carrots. Place in bottom of a roasting pan.
- Peel and roughly chop the red onion. Place in the roasting pan with the carrots.
- Roughly chop the green apple, cutting around the core, and add to the roasting pan. Add rosemary sprigs, chicken stock and apple cider vinegar.
- Preheat the oven to 400 degrees.
- Once turkey breasts have come to about room temperature, season both sides with black pepper. Skip the salt here because the brine was salty enough.
- Spread the butter mixture over the top, or skin-side, then place on top of the vegetables in the roasting pan. If butter is sticking more to your hands than to the bird, try spreading with a regular table knife instead.
- Place turkey in preheated oven and cook until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the cut without hitting bone. Juices should also run clear when the thermometer is removed. This takes about 55-70 minutes for 2 split breasts. Start checking temperature after 45 minutes to be safe.
- After turkey is out of the oven, let rest for 30 minutes before carving in order to retain juices. Perfect time to prepare the gravy!
- Place butter in a medium saucepan over medium heat and let melt. Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir often.
- Place a fine mesh strainer over the medium saucepan. Carefully pour the liquid from the roasting pan through the strainer. Save vegetables for plating the turkey. Stir or whisk the liquid until all clumps of flour are gone. Bring to a boil, then lower heat and simmer until gravy is thick and smooth. Check final seasoning and add salt and pepper if necessary.
- Once turkey has rested for 30 minutes, it’s ready to carve. Find the center bone, then using a sharp knife, start to cut down and alongside the bone, following it underneath the breast meat. After you remove the breast in one piece, you can slice it crosswise into 2 inch thick medallions. Trim off any remaining meat from the breastbone.
- Scatter the vegetables from the roasting pan on the bottom of a serving platter, and set the sliced turkey breasts on top. Serve gravy on the side. Ready to eat!
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