- 8 tablespoons / 1 stick unsalted butter at room temperature
- 4 - 5 lbs skin on turkey breast
- 1 tablespoon freshly ground pepper
- 1 cup of dry vermouth
Time: 20 minutes per pound
Prep Compound Truffle Butter
The night before roasting, make a compound butter.
- Blend the butter and the truffle sauce together. Lay the butter in a straight-line on a piece of plastic wrap then roll it up into a cylinder Refrigerate overnight.
- The turkey should be at room temperature when it goes in the oven. Rub it with a drizzle of olive oil.
Roast the Turkey
Bone in should roast 20 minutes per pound. If using a boneless breast rub the underside generously with the herbed salt and tuck a few medallions of the compound butter in. Tie it like a salami so that it holds it shape. If you go the boneless route allow 15 minutes per lb. Either way, internal temperature should be 165° F. Pull it from the oven at 155° F. - 160° F. The temperature will continue to rise. Let the meat rest for 15 minutes before carving. You can stir another tablespoon or two of the truffle sauce into the pan juices or gravy made from them.
- Preheat the oven to 400°F.
- Slice the butter into 12 medallions. Loosen the skin and tuck the butter under. Generously salt and pepper both sides of the breast. Set in on a v shaped rack in a roasting pan. Pour the Vermouth into the pan.
- Roast the turkey, 20 minutes per pound. Baste with the pan juices every 15 minutes.
Remove the turkey breast from the oven. Put it on a platter or board and tent it with a sheet of foil. It needs to rest for 15-20 minutes or so. While it rests, stir up some gravy.
- Pan drippings + butter if needed
- 2 cups poultry or vegetable stock
- ½ cup dry vermouth or white wine
- 4 tablespoons all- purpose flour
- Sea salt
- Black or white pepper , freshly ground
- Pour the pan drippings into a fat separator or measuring cup. Let them sit 5-10 minutes to separate. Spoon 4 tablespoons of the fat into a saucepan. If you do not have enough fat, make up the difference with butter. Pour or ladle off the rest of the fat. Add the pan juices to the stock.
- Put the roaster over two burners on medium high heat. Pour in the wine and let it boil up. Deglaze the pan with the wine, making sure to scrape up all the brown bits. Dissolve all the baked-on goodness from the bottom. Pour the contents into the stock.
- Heat the fat in the saucepan over medium heat. Stir in the flour. Keep stirring the roux until smooth and bubbly. Add the stock and bring to a boil, whisking constantly. Whisk for 1 minute after coming to a boil. Taste for salt and pepper.
- Pour the gravy into your serving piece through a fine mesh sieve.