RECIPES
Prepare the Turkey
1.Butterfly the turkey breast and cover with plastic wrap. Pound the turkey breast until about ½ inch (1.25 cm) thick. Remove plastic wrap and lightly season with salt and pepper. Spread the filling leaving a 1 inch border (2.50 cm). Starting at the long end, roll up the turkey breast. Tie roll with butcher’s twine every
1inch (2.50 cm) to secure the roll.
2.Place the turkey breast roast onto the Breville broil rack with the baking tray underneath. Rub the exterior of the roast with 1 tablespoon (15 ml) olive oil. Season the roast lightly with salt and pepper.
3.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 375˚F (190˚C) and the TIME to
45minutes (approximately). Press START/CANCEL button to activate.
4.Roast the turkey until a thermometer inserted into the thickest part of the roast registers 155˚F (68˚C).
5.Remove the turkey breast roast from the oven and tent with foil. Please see NOTE on page 67.
Make the sauce
1.In a saucepan, melt the butter and add the flour. Cook for 1 minute.
2.Combine white wine, chicken stock and reserved porcini liquid and pour the contents into the saucepan whisking constantly to avoid lumps. If lumps occur strain the sauce using a fine mesh sieve. Cook for 5 minutes uncovered on medium to low heat or until thickened and reduced by one third.
3.Season the sauce with salt and pepper if necessary.
Carving the roast
1.Cut and remove the strings. Slice the roast into ½ inch thick rounds and arrange on a platter. Pour the sauce over the sliced roast.
APRICOT-BALSAMIC GLAZED ROASTED CHICKEN LEGS
Function: ROAST
Temperature: 425˚F (218˚C); 375˚F (192˚C)
Cooking Time: 10 minutes; 25 minutes (approximately)
Yield: 4 chicken legs
INGREDIENTS
4 chicken legs
2 tablespoons (30 ml) unsalted butter ¹⁄³ cup (80 ml) apricot preserves
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) chopped rosemary
1 teaspoon (5 ml) chopped thyme
1 garlic clove crushed Salt and pepper to taste
METHOD
1.Place the chicken legs on the Breville broil tray with the baking pan underneath. Season lightly with salt and pepper.
2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 425˚F (218˚C) and the TIME for 10 minutes. Press the START/CANCEL button to activate.
3.Roast the chicken for the allotted time. Then, turn the TEMPERATURE down to 375˚F (192˚C) and continue to roast for approximately 25 minutes or until the juices run clear and there is no longer traces of pink inside.
4.Meanwhile, melt the butter in a saucepan on medium to low heat. Add garlic and herbs and stir to extract the aromas. Add the apricot preserves and balsamic vinegar. Bring to a low simmer and cook for approximately 5 minutes.
5.Baste the chicken legs during the last 10 minutes of roasting with the
65
