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August 2, 2011
Apple Roasted Turkey
Poultry Classics
Prep time:
20 minutesroasting time:
50 minutes“For a heartier stuffing, Grandma stirred browned sausage into the stuffing mixture before baking.”
Ingredients
Serves 6
- 3 teaspoons vegetable oil, divided
- 1 medium onion, chopped
- 1 1/4 cups chicken broth
- 1 (8-ounce) package corn bread stuffing mix
- 1 large Granny Smith apple, diced
- 3/4 teaspoon dried sage, divided
- 3/4 teaspoon dried thyme, divided
- 1 (1 1/2-pound) boneless turkey breast
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Directions
1
Preheat oven to 450°F. Grease a 11/2-quart baking dish; set aside. Heat 2 teaspoons oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add broth; bring to a simmer. Stir in stuffing mix, apple, 1/4 teaspoon sage and 1/4 teaspoon thyme. Place stuffing in the prepared baking dish and set aside.
2
Grease shallow roasting pan. Place turkey in pan, skin side up; brush with remaining oil. Sprinkle with paprika, pepper and the remaining sage and thyme.
3
Roast turkey for 15 minutes. Reduce oven temperature to 350°F. Place stuffing in oven alongside turkey; continue to roast until an instant-read thermometer inserted in the thickest part of the turkey breast registers 170°F, about 35 minutes.
4
Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5°F to 10°F during stand time.) Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with corn bread stuffing.
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Grandma's Secret Trick
Grandma's Secret Trick
Post-Thanksgiving turkey never went to waste with Grandma around. Right after the meal she removed any leftover turkey from the bone, wrapped it airtight so it wouldn't dry out and refrigerated it. If the turkey wasn't used within a day or two, Grandma diced the remaining meat and froze it to use in casseroles and soups during the busy holiday weeks ahead.
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