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How To make Herb Rubbed Turkey Breast with Fig & Apricot Stuffing
7 lb Turkey breast, parts of the
-ribs and wings attached 1 1/2 ts Salt
1 1/2 tb Freshly ground black pepper
4 tb Minced fresh sage
4 tb Minced fresh rosemary leaves
Dried Fig and Apricot -Stuffing Preheat oven to 350 degrees. Rub the turkey breast inside and out with the salt and pepper, then with the herbs. Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin. Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast for approximately 2 1/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the oven. When the thermometer reads 185 degrees, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995
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Prepping and cooking a Christmas turkey, together with the stuffing, gravy, and all the trimmings, doesn't have to be difficult! Check out my recipe for packing bundles of flavour into your stuffing, whether meat or vegetarian. By following these shortcuts you can forget the stress, and be confident that you'll have a show-stopping turkey on the special day!
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In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
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When making a whole chicken stuffed with rice, you're definitely going to need to have a few key tools at the ready. Make a whole chicken stuffed with rice with help from an expert in nutrition and health in this free video clip.
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