Turkey for Two
Preparing a huge Thanksgiving meal is the typical tradition – but what if you’re only preparing a meal for two or three people? Cooking a 10-pound turkey can seem like a waste, even with leftovers (one can only eat so much turkey!). Here is a handy guide to downsizing your Thanksgiving turkey recipes.
Cooking a Thanksgiving turkey for two
When preparing a turkey for two – or just a few people – cooking a turkey breast delivers the same taste and tradition as a full-roasted turkey.Additionally, a turkey breast will stay moister than a whole turkey because of the shorter cooking time. And just think, if you are only cooking a turkey breast, there is no waking up extra early to put the turkey in the oven.
Also, a turkey breast will still give you some leftovers – the different sizes of turkey breasts give you the option of choosing just how many leftovers you want.
Thanksgiving recipes for turkey breast
Stuffed Turkey Breast
Makes 4 servingsIngredients:
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter or margarine
2 tablespoons minced parsley
1 teaspoon salt
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
9 cups white bread cubes
1 egg plus 1 egg white, slightly beaten
1/2 turkey breast, about 3 pounds, boned, skinned (save the skin)
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup water
1 tablespoon all-purpose flour
1/4 teaspoon salt
Black pepper to taste
Directions:
1. Saute onion and celery in melted butter until tender, about 10 minutes. Mix in parsley, salt, poultry seasoning and pepper. Stir in bread cubes and eggs and set aside.
2. Preheat oven to 325 degrees F. Lay turkey breast on a cutting board, cut side up. Cut turkey breast horizontally to make a pocket. Spread meat open flat and pound to about 1/4-inch thick with a meat mallet or rolling pin.
3. Season turkey with salt and spread half the stuffing on top. Roll turkey breast up, jelly-roll style. Lay saved skin on top of rolled breast (this will add flavor). Tie up roll with butcher twine in three places and place roll, skin side up on a roasting pan. Brush turkey with melted butter and roast 1-1/2 hours or until a meat thermometer reads 185 degrees F. Remove turkey from pan when finished and reserve turkey drippings to make gravy.
4. To prepare remaining stuffing, place it in an oven-proof dish and cover with aluminum foil. Bake in oven during the final 30 minutes of turkey cooking time.
5. To make gravy after turkey is done, pour turkey drippings into a 2-cup measuring cup. Let rest until fat rises to top. Take 1 tablespoon of fat from measuring cup and pour into a saucepan. Discard remaining fat from measuring cup. Pour water into the roasting pan and stir to remove browned bits and then pour liquid into the saucepan. Over medium heat, whisk flour, salt and pepper into saucepan and cook until gravy thickens. Serve with sliced turkey.
Next up…Crock-pot Turkey
