Turkey Breast with Herb Paste under Crisped Skin
It's been a while since I've been intrigued by a recipe...thinking I had seen and done it all...but then a friend mentioned this recipe titled Pressed Herbs and Spice Turkey Breast, in which you make a pocket under the skin and stuff with an herb paste and then crisp the turkey skin. She found it on a Rachael Ray recipe site.
Making the pocket was easy as you just pull the skin away from the meat.
I made a paste with pistachio nuts, Italian parsely leaves, sage leaves, basil leaves, some thyme and a clove of garlic. I blended with a bit of stock. After it was all blended I seasoned with paprika, pepper and a little salt. In itself it was delicious...would make a good cracker spread.
So to the intriguing part....To crisp the skin, you put olive oil on it, then place skin side down on a skillet. Then put the skillet cover on it, and ON TOP OF THAT (here is the part that intrigued) you place two bricks which have been wrapped in aluminum foil. So all this weight down the breast and you sear for about 5-10 minutes basically using your own judgement as to when the skin will be crisped enough. Then remove the bricks, and the cover. Take the skillet off the stove.
Turn the breast over and put into oven (I used the same skillet...it is Calphalon and the handle is metal also.
I had a 3 pound breast and cooked for about 2 1/2 hours at 325. The instant read meat thermometer (my Christmas present to myself this year) read 175....recommended temp was less...but this proved to be fine.
Duncan likes turkey!!!
