It’s almost November which means it’s almost time for turkey! And maybe even time for a new roaster. Well, if you’re in the market for a new roasting pan, make sure to check out the new Circulon roaster. And if you leave a comment below by end of day November 1st, you might just get one for free since I’ll be giving one away to one of my lucky readers. What I like most about this roaster is the insert piece which raises the turkey above the pan while it roasts. Though one of the benefits of this design is to allow unwanted fats to drip below the meat, I’ll have to admit that I like to layer some veggies — carrots, parsnips, onions potatoes — beneath the roasting turkey and let the fat drippings add a touch of flavor. I know that’s not the healthiest way to roast veggies but if it’s a once in a while treat then I think it’ll be ok. Especially for a holiday like Thanksgiving! Though you can certainly roast your turkey any way you’d like, I thought I’d share my recipe for Lemon Herb Turkey Breast. Enjoy!
Lemon Herb Turkey Breast
A wet rub keeps this turkey moist and flavorful. Stuff and serve with your favorite bread stuffing. (I like onions, mushrooms and celery made using Pepperidge Farm cubed bread for stuffing.) Roast the turkey above any type of vegetables for a hearty and flavorful one pot meal.
1 5-pound turkey breast
4 garlic cloves, mashed
2 carrots cut into chunks
2 onions cut into chunks
2 parsnips peeled and cut into chunks
½ cup fresh parsley, washed and stems removed
¼ cup fresh cilantro, washed stems removed
4 garlic cloves
¼ cup olive oil
juice from one lemon
½ teaspoon sea salt
In a food processor fitted with a steel blade, puree all of the ingredients. Spread all over the turkey breast.
Pre-heat the oven to 400 degrees.
Lay desired vegetables in the bottom of your roaster. Place smashed garlic beneath the skin of the breast. If using stuffing, fill the cavity and cover with foil, reserving the remaining stuffing for the meal. Flip the turkey over, breast side up and place on the rack insert above the veggies. Using your hands massage the wet rub (see recipe below) on the turkey. Place the turkey in the pre-heated oven and roast for 20 minutes. Turn the heat down and then cook 15-20 minutes more per pound. You can add a ½ cup of water to the roasting pan to create a base for gravy. For a five pound turkey this will be approximately 80 additional minutes. Make sure your turkey runs clear and isn’t pink on the inside. Remove the turkey from the pan and let it sit for a few minutes before slicing. To create the gravy, remove the vegetables and place the roaster on the stove top over a low flame. Add some additional water mixed with corn starch to thicken and using a wooden spoon to mix in the pan drippings.
You can also enter the “Turkey Talk Giveaway” on Circulon’s Facebook page — www.Facebook.com/Circulon, visit the Circulon website: www.circulon.com and follow them on Twitter @Circulon
About the Roaster:
“The Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack makes it simple to create healthy, lean and mouthwatering dishes, from a maple-and-cider-brined turkey to a pork loin roast with cranberry chorizo stuffing. With its convenient chrome-plated U-shaped rack, this roaster keeps meats off the bottom of the pan so unwanted fats drip away to the bottom of the roaster. The heavy-duty carbon steel construction promotes balanced heat distribution for superior cooking performance and long-lasting durability while the rolled edges provide extra strength. The roaster also features DuPontÂ® AutographÂ® nonstick for excellent food release and easy cleanup. Oven safe to 450Â°F, this well-proportioned roaster is a great way to create healthier, more delicious meals. Crafted with elegant contemporary design and ready to deliver even more healthy cooking solutions, the roaster coordinates well with many other items in the Circulon Bakeware collection. Price is $39.99 suggested retail.”