This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.

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  • Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.

  • Preheat oven to 400 degrees.

  • Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.

  • Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.

  • Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.

  • In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.

  • Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

Reviews (7)

43 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
12/01/2008
the link to the Cast Iron Vertical Poultry Roaster is: http://emerilstore.com/prodinfo.asp?number=40EW717 **emeril.com doesn't work, its actually emerils.com**
Rating: Unrated
11/30/2008
Go to Emeril.com and to the cast iron section. It's there for $49.95
Rating: Unrated
11/30/2008
I have searched all web sites. Where did you find the vertical roaster used in this show?
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Rating: Unrated
11/28/2008
Please tell me where to get the vertical roaster
Rating: Unrated
11/27/2008
PLEASE I cannot find on the site where to get the vertical roasting pan used to make this recipe
Rating: Unrated
11/27/2008
During your broadcast, Emeril asked why is it that stuffing always calls for stale, or dry bread cubes? I think it is because the drier it is, the more it absorbs and retains the seasonings:) Martha
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Rating: Unrated
11/27/2008
During your broadcast, Emeril asked why is it that stuffing always calls for stale, or dry bread cubes? I think it is because the drier it is, the more it absorbs and retains the seasonings:) Martha