{"id":7989,"date":"2019-10-17T05:45:04","date_gmt":"2019-10-17T11:45:04","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7989"},"modified":"2019-10-17T05:45:04","modified_gmt":"2019-10-17T11:45:04","slug":"turkey-breast-provencal","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/turkey-breast-provencal.html","title":{"rendered":"Turkey Breast\u00a0Provencal"},"content":{"rendered":"<p><em>Turkey breast is a source of &#8220;white meat&#8221;.\u00a0 Use it year round.\u00a0 Makes a good substitute for veal in the traditional recipes no longer made because veal is too expensive and not the best quality when you can find it.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2 full turkey breasts &#8211; skin on, split (or enough for your party ~6 oz per person, one larger breast may do)<\/li>\n<li>1 tsp salt<\/li>\n<li>1\u20442 t pepper<\/li>\n<li>1\/8 tsp t cayenne<\/li>\n<li>4 tsp Herbs de Provence<\/li>\n<li>1\/4 c olive oil<\/li>\n<li>1\u20442 c thinly sliced shallot<\/li>\n<li>1 c pitted and sliced green olives<\/li>\n<li>1 c brine cured pitted olives (such as Klamata) halved lengthwise, brine reserved<\/li>\n<li>1\/4 c white wine<\/li>\n<li>2 c chicken or turkey broth<\/li>\n<li>juice and zest of 1 lemon<\/li>\n<li>1 tsp ground cumin<\/li>\n<li>1\u20444 c fresh, chopped parsley<\/li>\n<li>1\u20444 c cold butter, cut into bits<\/li>\n<li>Roux &#8211; 1 Tab butter, 1 Tab flour<\/li>\n<li>1\/2 c minced parsley<\/li>\n<\/ul>\n<p><strong>Turkey Breast Directions:<\/strong><\/p>\n<ol>\n<li>Sprinkle skin sides of turkey with half the salt, pepper and cayenne.<\/li>\n<li>Turn them over and sprinkle skinless sides with Herbs de Provence, remaining salt, pepper and cayenne.<\/li>\n<li>Let rest, skin side up, at least 10 minutes.<\/li>\n<li>Arrange turkey breasts in baking pan, cover with olive oil, the shallot and olives.<\/li>\n<li>Pour 1\u20444 cup of white wine in bottom of pan to prevent burning.<\/li>\n<li>Cover with foil and bake at 350\u00b0 for about an hour. The internal temperature should be 165 at the thickest part of the breast, and juices should run clear.<\/li>\n<li>Let rest at least 15 minutes.<\/li>\n<\/ol>\n<p><strong>Sauce Directions:<\/strong><\/p>\n<ol>\n<li>Separate the drippings from the fat with a fat separator.<\/li>\n<li>Mix in the chicken or turkey broth, lemon zest and juice, 3 T reserved olive brine and cumin.<\/li>\n<li>Simmer until reduced by about half.<\/li>\n<li>Make the roux by melting the 1 Tab butter in a pan and adding the flour. Cook until the roux is a light brown (a whisk or gravy maker works well here).<\/li>\n<li>Add reduced broth mixture and incorporate into the roux.<\/li>\n<li>Swirl in the butter until creamy.<\/li>\n<li>Add parsley.<\/li>\n<li>Slice turkey.<\/li>\n<li>Serve turkey slices, olive &amp; shallot mixture with a bit of sauce over.<\/li>\n<li>Pass remainder of the sauce.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>8 &#8211; 10<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>A Visit to Provence &#8211; VPWL February 2015<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Turkey breast is a source of &#8220;white meat&#8221;.\u00a0 Use it year round.\u00a0 Makes a good substitute for veal in the traditional recipes no longer made because veal is too expensive and not the best quality when you can find it. Ingredients: 2 full turkey breasts &#8211; skin on, split (or enough for your party ~6 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/turkey-breast-provencal.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Turkey Breast\u00a0Provencal&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[29],"tags":[58],"class_list":["post-7989","post","type-post","status-publish","format-standard","hentry","category-entree-turkey","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7989"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7989\/revisions"}],"predecessor-version":[{"id":8001,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7989\/revisions\/8001"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}