ButterBall MB23010809 Manual De Operación E Instrucciones De Seguridad página 11

Turkey Breast with Roasted Vegetables
• 1 bone-in whole turkey breast, about 5 pounds
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1 teaspoon garlic
• 1/2 teaspoon each salt and freshly ground pepper
• 1 yellow onion
• 6 carrots
• 1 pound Brussels sprouts
• 8 red new potatoes
• 1/4 cup olive oil
Peel and cut carrots into 2-inch chunks. Set controller to MED. Mix 2 tablespoons butter, garlic, salt and pepper together. Spread mixture over
the turkey breast. Place breast in basket. Roast the turkey for 1 hour. Toss the vegetables with olive oil and scatter the onion, carrots, Brussels
sprouts and potatoes. Spread around turkey and sprinkle with salt and pepper. Continue to roast for about 1 hour more until breasts are well
browned and an instant-read thermometer inserted into the thickest part of the breast registers 165° F (74°C). Remove the turkey to a cutting
board, cover and let rest for 20 minutes. Stir the vegetables. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve
on a platter with the roasted vegetables.
Roasted Fish on Rosemary
• 1 tablespoon olive oil
• 1 (12-ounce) boneless fish fillet, 1 inch thick
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 sprigs fresh rosemary
• 2 teaspoons chopped fresh rosemary
• 1 lemon, thinly sliced
Preheat unit on high setting. Heat oil in a medium non-stick skillet over high heat just until hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2
minutes on each side. Place rosemary sprigs in bottom of basket. Place fish on top of rosemary. Sprinkle fish with chopped rosemary, and top
with lemon slices. Roast on high for 10 minutes or just until fish is opaque.
Roasted Chicken
• 1 whole chicken 4 to 4 1/2 lb.
• Olive oil as needed
• Freshly ground pepper, to taste
• 6 to 8 bacon slices
• 2 tablespoons finely diced shallots
• 1 teaspoon all-purpose flour
• 1/2 cup white wine
• 2 tablespoons chicken demi-glace
• 1 cup chicken broth
• 1 teaspoon minced fresh thyme
• 2 tablespoons cold unsalted butter, cut into 2 pieces
Wash and blot the chicken dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place chicken on
stand, breast side up in basket. Tuck the wings behind the breast. Drape the bacon slices over the breast. Set controller on high. Roast until an
instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 1 to 1 1/4 hours. Transfer the
chicken to a carving board, cover loosely with foil and let rest for 10 minutes. Set a pan over medium-high heat and warm olive oil. Add the
shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape
up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from
the heat and whisk in the thyme and butter. Carve chicken and arrange on a warmed platter. Drizzle with sauce and store remaining sauce
alongside.
RECIPES
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