Turkey Breast with a Grape Sauce: A Classic for the Holidays скачать в хорошем качестве

Turkey Breast with a Grape Sauce: A Classic for the Holidays

#sundayroast #turkey #holidaymeals Join me as I cook a classic and popular holiday dish: Turkey Breast Fillet in Grape Sauce, served with crispy, sauteed Brussels Sprouts and Pommes Noisettes! The slight bitterness of the Brussels sprouts cuts perfectly through the sweetness of the grape sauce, creating a balanced and flavorful meal perfect for sharing family-style. I'll show you the secret to a perfectly cooked, juicy turkey and a rich, sweet and sour sauce. Demi-glace:    • Unlock Incredible Flavour: Homemade Demi-G...   0:00 Intro & Brussels sprouts 1:28 Turkey breast filet 2:55 The grape sauce 4:58 Pommes noissetes 5:25 Plating & outro RECIPE (4 Persons): Ingredients: • Turkey Breast Fillet: 1 kg (approx. 2.2 lbs) • Brussels Sprouts: 750 g (approx. 1.65 lbs) • Grape Juice (White and Red blend): 300 ml (approx. 10 fl oz) • Fresh, white, seedless grapes (or canned, peeled grapes and syrup) • Butter (for sprouts) • Oil (for turkey) • White Wine (for deglazing) • Demi-Glace or quality Chicken/Beef/Veal Stock • Sugar: approx. 25 g (adjust to taste) • Tarragon Vinegar (optional, for herbal kick) • Cornstarch slurry (to thicken) • Pommes Noisettes (store bought or homemade) • Salt and Pepper (to taste) Instructions: 1. Prepare Brussels Sprouts: Trim roots, peel outer leaves, rinse. Sauté in butter until light brown, then lower heat and continue browning until cooked through (about 10 mins). Keep firm and al dente. 2. Cook Turkey: Season the 1 kg (2.2 lbs) turkey breast fillet simply with salt and pepper. Sear on all sides in a very hot pan with oil until beautifully colored. 3. Cook Turkey: Season the 1 kg (2.2 lbs) turkey breast fillet simply with salt and pepper. Sear on all sides in a very hot pan with oil until beautifully colored. 4. Make Grape Sauce: Halve the fresh grapes (remove seeds if necessary). Reheat the turkey pan and deglaze with white wine, reducing by half. Add the 300 ml (10 fl oz) grape juice (or syrup from canned grapes). Add demi-glace or stock. Add the fresh grapes and cook softly for 10 minutes.Taste for seasoning (salt and pepper). Adjust for sweetness; add about 25g of sugar if using juice (adjust to taste). Add a dash of tarragon vinegar for an herbal kick. Thicken with a cornstarch slurry (Cornstarch + water) until desired consistency is reached. 5. Pommes Noisettes: Deep fry the pommes noisettes at 180°C/355°F until golden brown 6. Serve: Carve the rested turkey into slices. Drain excess oil from the oven dish, then pour the hot grape sauce into the still-warm dish. Place the sliced turkey on top to keep warm. Serve family-style alongside the sautéed sprouts and pommes noisettes.