bone-in breast

1. Season interior and exterior of turkey breast with salt and pepper.
2. In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to 2-1/4 hours or until meat thermometer registers 170 degrees F in the deepest part of breast.
3. Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over breast during final 20 minutes of cooking.
4. Remove from oven and allow turkey breast to stand for 10 minutes before carving.

You may wish to cover the turkey breast with thin slices of bacon to keep it moister and for extra flavour.

Preheat oven to 150°C.

Place three-quarters of the stuffing inside the clean, empty cavity of the turkey. Place remaining stuffing in the wishbone cavity under the skin and neck. Truss the thighs with kitchen string to hold the stuffing inside.

Mix olive oil with thyme and a little salt and pepper and brush turkey with it. Place turkey on its side on an oven rack placed in your largest roasting tray. Roast in preheated oven for about 45 minutes then turn onto the other side. Add onion and carrot to roasting tray and roast for a further 45 minutes. Turn turkey onto its back, baste with cooking juices and cook for a further 30-40 minutes.

Transfer turkey to a large serving dish; cover with foil and leave to rest for at least 15 minutes or until ready to serve.

Meanwhile, drain fat from roasting tray and place tray on medium heat on top of the stove.
Add brandy and stir with onion and carrot. Add wine and bring to the boil. Add stock, bring to a simmer and simmer for five minutes. Strain sauce into a small saucepan, discarding onion and carrot. Bring sauce to the boil then whisk in diluted corn flour to thicken sauce. Season with salt and pepper and stir in parsley.

Detach turkey legs. Thinly slice the breast then cut the thighs and drumsticks into small pieces. Pour a little gravy into a roasting tray. Place slices of turkey breast in tray and top with some stuffing. Then arrange pieces of thigh and drumstick on top. Spoon more gravy over and cover with foil. Reheat in preheated oven at 150°C for about 25 minutes.

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Ingredients:
Crust:
Mix together with a fork:
4 cups all purpose flour
1 3/4 cups shortening (we use butter)
1 Tbsp sugar
2 tsp salt
set aside

Mix together with a fork:
1 Tbsp cider vinegar
1 whole egg
1/2 cup cool water

For the filling of each pie:
Mix together:
1 tsp cinnamon
1/4 tsp nutmeg
1 cup white sugar
1/4 cup all purpose flour

Instructions:
Crust:
Combine the two mixtures, stirring with a fork until all the ingredients are moistened. Using your hands, mold dough into a ball. Cover with plastic wrap and chill for at least 15 minutes. The pie crust dough may be refrigerated for 3 or 4 days. Make it ahead to cut down on last minute complications.
*This pastry recipe will make three double-crusted pies. Bake on for now, and freeze two for that day when too much company drops by.

For the filling of each pie:
Roll out a bottom crust with enough excess to hang over the pie plate at least 1 inch. Peel and core 6 or 8 snappy Vermont Macintosh apples and slice into the pie plate. Pile very high as the apples will cook down. Squeeze the juice of 1/2 lemon over the apples.

Sprinkle evenly over the mound of apples. Dot the entire pie with 1/2 stick of sweet unsalted butter and cover with a top crust. Fold the overlapping crusts together and crimp to hold in the bubbling juices. Place pie on a cookie sheet and bake at 400 degrees for 50 minutes. To brown: brush the pie with cream and sprinkle lightly with sugar, run under the broiler checking by the second until nicely browned.

Enjoy this Christmas Pie.  

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Christmas Pumpkin Pie

Ingredients:
1 (9 inch) unbaked deep dish pie crust

• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 eggs
• 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
• 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Enjoy this Christmas Pie.