Roast Turkey Breast with Herb Stuffing and Cranberry Sauce

subbed chicken for turkey breast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using kitchen shears, cut through ribs following vertical lines of fat where breast meets back from tapered end of breast to wing joint. using your hands, Bend back away from breast to pop shoulder joint out of socket. With paring knife cuts through joint between bones to separate back from breast. Discarding back. Trim excess fat from breast. Dissolve half cup of salt in four quarts cold water in large container. Submerge in brine, cover and refrigerate for at least three hours Or up to six hours. Remove from brine and pat dry with paper towels.

Step 2

Adjust oven rack to middle position and heat oven to 425°. Place chicken breast side up on cutting board. Mash 3 Tablespoons butter, one tablespoon sage, one tablespoon thyme, 1 teaspoon salt and half teaspoon pepper together in bowl. Using your fingers, gently loosen and Separate chicken skin from each side of breast. Peel skin back, leaving it attached at top and center of breast. Spread 1/4 of butter mixture onto each side of breast. Then lay skin back in place, spread remaining butter mixture evenly over skin.

Step 3

Melt remaining 2 tablespoons butter in 16 by 12 inch roasting pan over medium heat. Add onion, celery, quarter teaspoon salt, and Remaining quarter teaspoon pepper and cook until vegetables are softened, About 5 minutes. Stir in remaining one tablespoon sage and remaining one tablespoon thyme and cook until fragrant, About 30 seconds. Off heat, place chicken skin side up on top of Vegetables, Tucking ribs under breast and arranging bread around chicken. Roast for 30 minutes.

Step 4

Reduce oven temperature to 320° and continue to roast Chicken until breast Registers 160°, about one hour.

Step 5

Meanwhile, combined cranberries, sugar water, and remaining quarter teaspoon salt in bowl and microwave, Stirring occasionally until cranberries are broken down and juicy, about 10 minutes. Coarsely and mashed cranberries with fork set aside for serving.

Step 6

Remove pan from oven, transfer chicken to carving board and let rest For 30 minutes. stir broth and parsley into stuffing pan left in pan. Cover with aluminum foil and let sit for 10 minutes. Carve Chicken and serve with stuffing and cranberries Sauce.