Fagor Fagdor halogen tabletop oven 670040380 사용자 설명서
26
ENGLISH
HERBED TURKEY BREAST WITH VEGETABLES
Ingredients (Serves 6-8)
1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed
3 garlic cloves, minced
4 tablespoons butter, softened
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
1 large onion, cut into eighths
4 medium carrots, halved lengthwise and cut into 1 inch pieces
1 ½ pounds assorted small potatoes, scrubbed, halved or quartered
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 garlic cloves, minced
4 tablespoons butter, softened
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
1 large onion, cut into eighths
4 medium carrots, halved lengthwise and cut into 1 inch pieces
1 ½ pounds assorted small potatoes, scrubbed, halved or quartered
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Rinse turkey and pat dry with paper towels.
Mash garlic and ½ teaspoon salt with the side of a large knife until a paste forms.
Transfer to a small bowl, and add softened butter and herbs. Season with salt
and pepper.
Transfer to a small bowl, and add softened butter and herbs. Season with salt
and pepper.
Gently separate turkey skin from breast meat, being careful not to tear the skin.
Spread herb butter mixture evenly under skin, then smooth down to remove
trapped air. Brush turkey with olive oil, and season with salt and pepper.
Spread herb butter mixture evenly under skin, then smooth down to remove
trapped air. Brush turkey with olive oil, and season with salt and pepper.
Place all of the vegetables in the bottom of the oven. Drizzle with extra virgin olive
oil, season with salt and pepper, and toss to combine.
oil, season with salt and pepper, and toss to combine.
Place low rack on top of vegetables. Place breast on rack and add extension ring
to top of oven. Bake for 11 minutes per pound at 400°F.
to top of oven. Bake for 11 minutes per pound at 400°F.
Halfway through cooking time, use the tongs to turn the bird so that the other end
of the breast is uppermost. Continue to bake until the juices run clear when you
insert a skewer into the base of the breast or the temperature of an instant read
thermometer registers 165°F when inserted into the thickest part of the breast.
Cover the turkey with foil and allow to rest for 10 to 15 minutes.
of the breast is uppermost. Continue to bake until the juices run clear when you
insert a skewer into the base of the breast or the temperature of an instant read
thermometer registers 165°F when inserted into the thickest part of the breast.
Cover the turkey with foil and allow to rest for 10 to 15 minutes.
Remove vegetables and cover with foil to keep warm. If desired, place cooking
juices in a saucepan and bring to a boil. Add 2 teaspoons of cornstarch that have
been mixed with 1 tablespoon of water. Stir until thickened. Season with salt and
pepper if desired and serve with turkey.
juices in a saucepan and bring to a boil. Add 2 teaspoons of cornstarch that have
been mixed with 1 tablespoon of water. Stir until thickened. Season with salt and
pepper if desired and serve with turkey.
Halogen Oven Manual_Revn Nov10.indd Sec2:26
Halogen Oven Manual_Revn Nov10.indd Sec2:26
11/17/10 7:45 PM
11/17/10 7:45 PM