Foolproof Turkey Breast

Guy: I’m trying to make a turkey dijonnaise with a spicy rub and then we’re going to make golden roast turkey breast with a homemade gravy. Oh you are so good to dig this. Now what I’ve got is a little bit of hot water going here. And we’re going to make a brine. Let’s get started on the brine for our roast turkey. Hit me a little bit of molasses in there. Now we’re going to heat a bunch of salt in this one. A little bit of brown sugar and black pepper corn. Give me about a tablespoon of those bad boys in there. Now what’s happen is I’ve them in real concentrated little brine on a little pot here. I’m going to now turn off the heat and you’re going to grab that bowl of ice right there.

Gigi: Okay.

Guy: And we’re going to pile in some ice and cool those brine out because what happens is if you make a brine and then you pour that one brine over some cold turkey, this start to kind of pooch the turkey a little bit and I don’t know about you but I’ve the salmon okay, no pooch turkey.

We’re going to bag up one turkey breast for the turkey dijonnaise and I will take a whole turkey and set aside the wings and the legs for a killer gravy. My crew is going to go crazy when they taste this.

Well go ahead and grab me that vegetable oil there, just give mea little squirt in there on top of that now over here with a little bit of salt and pepper. Here we go. Now we’re going to throw in some carrots and celery so let’s pop this bad boy down. Alright so that’s going to go about 45 minutes to an hour 400 degrees. We’re going to let it cook down, caramelize up a little bit with some of those onions and I’m telling you the stocks could knock your socks off.

Gigi: Okay. If you don’t have a grill like that, you can do this in the oven.

Guy: Or on the hood of your car.

Gigi: Okay.

Guy: Yes, you can do the exact same thing in your oven. Okay, now you go ahead and grab that brine right there. We slowly pour that in. My brine has cooled down enough that we can add them to the birds. This one is going to be the roast and what we did. This one if I get four hours I’m going to be happy.

Gigi: Okay.

Guy: Let’s pop this down in the fridge. Are you having a good time?

Gigi: I’m having a ball.

Guy: Alright so Gigi, we’ve got these that have brined in now it’s time that we get into the dry rub idea. Full of herbs, salt and granulated garlic. I’m making it easier.

Gigi: I love garlic so.

Guy: Well then put some more in there. This is your show. Here you go. Okay, and then a little bit of onion powder same thing and some black pepper. Okay now, comes the fun part. I want to go ahead and the Microplane there and zest that lemon a little bit into there.

Gigi: Is that the whole lemon or?

Guy: I think I’d get about two or three quarters of it. Look at that. So you might now know all the recipes and you might not have all the technique but I got to tell you something. Watching in that food network she has picked up all the methods very well, you’re on point.

Gigi: I’ve got all the methods. I just can’t cut it all together.

Guy: Well I’m going to prove you wrong today because you’re doing a fantastic job.

Gigi: The challenge is on.

Guy: Fantastic job. Now what I want you to do is grab a few paper towels and just kid of pat it dry a little bit and that so our dry rub has going to be able to stick to this.

Gigi: Okay. I’ve never patted meat before.

Guy: And this is all the fun of thanks giving. You didn’t know what’s around. I’m getting to pat down a turkey with Guy in his backyard. Now let’s go ahead and grab that dry rub and you can go ahead and sprinkle on with your hands, I’m doing it with a spoon because I don’t want to touch it. Mortar and pestle here. We kind of rub it under the -- so we’re going to put part of it -- we’re going to put part of it on the outside then this is the trick. This is where you’re really going to start incorporating the flavors and I want you to lift that skin up there a little bit like that.

Gigi: Alright, this part?

Guy: Yup, and I get like underneath the sheets okay, so look at this, this thing is ready to do time, let’s wash it up real quick. We’re going to pop our roasted turkey breast in to a 425 oven and after about 35 minutes we’re going to turn down the heat at 375 and cook it for another hour and 45 minutes. I’m adding some water to the turkey thighs and legs to make a killer stock for the gravy.

Gigi: So Guy how are you going to pour this in here without it going everywhere?

Guy: Who said it was going to go everywhere? No, no, no we’re in good shape. Look at that, golden delicious, so now we’re going to make a little bit of rue and take some of this delicious turkey stock that we made and fortify it to make a nice gravy so, we’ll get a little bit of fat and I like butter in my rue, you could use some oil if you wanted to.

Gigi: And how much is that?

Guy: Well this is about, there’s about of quarter cup there so we go about fifty-fifty, about 50% fat, 50 % flour. So go ahead and get that whisk going and we’ll going to go ahead, whoa...

Gigi: Sorry.

Guy: No worries. How about this, tan-na-na-na-na. So give me a little taste here and let’s see what you think about the flavor? I’m not going to say anything. I’ll be over here. How did I do?

Gigi: It’s delish, oh that’s awesome. A little more stock…

Guy: I think a little touch of salt too. I think you can have a touch of salt but I think the seasoning otherwise is pretty on point.

Gigi: I’ve never made gravy.

Guy: Yes she have, yes you have, you just made gravy in front of like millions of people.

The roast turkey breast and turkey dijonnaise are done. Now let’s get these bad boys slice and have a taste.

That slice is a, but you got to tell me folks that she knocked it out at the park of what. Gigi you are money, give me some. Good job.

Gigi: Thank you.

Guy: And now, we’ve got a bunch of my friends and family they want to try some of them so let’s slice this out and put it on a platter and get in there and party.

Gigi: Sounds good.

Guy: It’s been awesome having you.

Gigi: Thank you guy.

Guy: Isn’t she awesome?