The Recipes

Turkey any time of Year

Didn't get to do a big bird this year?  Just cooking for a few people?  A turkey breast is the way to go.  I used some of the tricks that have proven successful, such as stuffing a compound butter under the skin, but this is my first venture into the world of NO BRINE.  I am following Michael Symon's mandate that a butter-soaked piece of cheesecloth works better... and here it is.

Turkey any time of Year


- 1 turkey breast, 1 lb. per person if you want leftovers (feel free to Google and adjust based on your appetite)
- 1 stick of butter at room temperature, divided
- handful of chopped herbs; I used oregano, rosemary and thyme
- 2 garlic cloves, minced
- 1/2 c. chicken stock
- 2 c. white wine
- salt
- pepper

Make sure your turkey breast is at room temperature - this can take up to an hour.

Preheat the oven to 325 degrees.

Mash together 1/2 the butter with the herbs, salt and pepper.

Meanwhile, melt the other 1/2 of the butter with the stock in a small pan.  Add the garlic and season with salt and pepper.  Once it is melted, set it aside to cool.

Set the turkey breast on a roasting rack.  Using your fingers, loosen the skin from the turkey breast.  Stuff the compound butter between the breast and the skin and massage it so that it fills the gap.  Dip a large piece of cheesecloth into the melted butter mixture and fold it to create a double layer.  Season the turkey with salt and pepper and drape the cheesecloth over the bird.  Tuck it in as you would a small child:)

Pour the remaining butter mixture into the bottom of the roasting pan with the stock and wine.  Transfer to the oven and let 'er rip.  Remove from the oven once an internal thermometer reads 165 degrees.  Let it rest for at least 30 minutes under a loose foil tent before slicing.

Meanwhile, if you would like gravy... here you go:


- 2 T. flour
- 2 T. butter
- 1/2 c. chicken stock
- pan drippings
- salt and pepper to taste

Melt the butter and whisk in the flour.  Slowly whisk in the stock.  Once the turkey is cooked, set it aside and strain the drippings.  Whisk the drippings in until the gravy is the consistency you like.  Taste, and add salt and pepper to taste.

Slice the turkey and drizzle the gravy over top if you made it.  If not, this succulent bird will go with many things!