Best Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips
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Fall into Cooking Featured Recipe from Ina Gartens Barefoot Contessa: How Easy Is That?: Herb-Roasted Turkey Breast
Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. --Ina Garten
Serves 6 to 8
Ingredients
1 whole bone-in turkey breast (6 to 7 pounds)2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoons kosher salt
teaspoon freshly ground black pepper
cup dry white wine
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 to 1 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Fall into Cooking Featured Recipe from Ina Gartens Barefoot Contessa: How Easy Is That?: Easy Cranberry & Apple CakeThis recipe is inspired by a cranberry pie from Sarah Chases book Cold Weather Cooking. My friend Barbara Liberman calls it easy cake--I call it delicious. Its even better served warm with vanilla ice cream. --Ina Garten
Serves 6-8
Ingredients
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
cup freshly squeezed orange juice
118 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
cup sour cream
1 cup all-purpose flour
teaspoon kosher salt
Preheat the oven to 325 degrees.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the
Preis: $35.00
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