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Herbed Turkey With Cranberry Soup




Source of Recipe


Sweet Tomatoes


Recipe Introduction


Serves 10 to 12


List of Ingredients




1 ¼ pounds turkey breast meat

12 cups poultry stock*

1/2 pound butter

6 cloves fresh garlic, minced

2 yellow onions, diced

1 ½ cups diced carrot

1 ½ cups diced celery

1 1/2 cups white flour

1 tablespoon kosher salt

1 ¼ teaspoons ground black pepper, plus extra for roasting turkey breast

1 teaspoon dried sage, plus extra for roasting turkey breast

1 teaspoon dried marjoram

1/2 teaspoon dried rosemary, plus extra for roasting turkey breast

1/2 teaspoon dried thyme

Garlic powder for roasting turkey breast

1 1/2 cups heavy cream

1/2 cup fresh Italian flat-leaf parsley, chopped

1/2 cup diced dried cranberries (or Craisins)

Recipe



Preheat oven to 450 degrees.

• Rub sage, pepper, rosemary and garlic powder into the turkey breast and place in a shallow, glass baking dish sprayed with nonstick spray.

• Cover tightly with foil and place in hot oven, immediately turning oven temperature down to 350 degrees.

• Roast turkey breast for 40 minutes or until internal temperature reaches 170 degrees.

• Allow meat to cool, and slice into bite-size pieces. Set aside.

• Meanwhile, bring eight cups of water to a boil. Cook the carrots and celery for 8 minutes or until soft. Pour into strainer, wash with cold water to cool vegetables, and set aside.

• Melt the butter in a large soup pot (at least 5-quart size) over medium heat. Add the fresh minced garlic, onion, carrots and celery and sauté for five minutes.

• Stir in the flour and continue to cook, stirring constantly, for another five minutes.

• Add 4 pints of the turkey stock and blend with a hand-held mixer until smooth.

• Stir in the remaining 2 pints of stock and the kosher salt, ground black pepper, dried sage, marjoram, rosemary and thyme. Heat to a low simmer and cook for 10 minutes or until the soup thickens.

• Add in the cream, parsley, turkey meat and cranberries. Stir everything to combine well. Cook on medium heat for an additional 5 minutes to heat through.

*Specialty stores such as Oliver's Meats sell poultry broth by the pint. If you use a poultry base instead - use 5 tablespoons base and 14 cups water - be sure to taste before adding any salt.