Made the mayo-roasted turkey breast yesterday. Fantastic! + Risoles!

Went out for T-day, so wanted our own turkey & dressing.

I posted here about the mayo recipe, but I'd used a couple of boneless, skinless chicken breasts we had.

This time I used a whole bone-in, skin-on turkey breast.
The backbone was cut on one side, and I cut the other side and removed it to use for stock/gravy.
I basically 'spatchcocked' the breast.


Here's the whole recipe again:

"One 2-½- to 3-pound turkey breast
(Mine was 5.5 lbs.)
• 1/2 cups homemade or good-quality commercial mayonnaise
• 1 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon paprika
• Liberal amounts of kosher salt and freshly ground black pepper, to taste

Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.

Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible.
(I used a flat baster/paint brush.)
The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving."

The flavor was great and it was really tender and juicy.

Risoles:

A sweet old German granny taught us this.
Mix up your favorite dressing recipe.
Make it moist enough to form into patties about the size of the palm of your hand or 'burger size'.
Saute' them in a lightly buttered skillet until good and brown on both sides.
Crispy on the outside, yummy on the inside.
Can be fridged and reheated.

Bon appetit!