Ingredients
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Directions
Season Butterball boneless, skinless turkey breasts with salt and pepper, to taste.
- Heat oil over medium high heat in a large skillet. When hot, add turkey and sear for 3-4 minutes. Flip and transfer skillet to a preheated 400°F oven.
- Roast for 25-28 minutes, or until the internal temperature of turkey breast reaches 165°F/74°C. Remove and transfer cooked turkey breast to cutting board to rest before carving.
- In the same skillet, deglaze with brandy and return the pan to high heat.
- Cook off alcohol and reduce by almost ¾. Add beef stock and green peppercorns, then reduce by half.
- Next, add cream and reduce by half again. Finish with parsley, salt and pepper to taste. Slice rested turkey breast and serve with finished sauce and enjoy!
Pierce each potato several times with a fork and wrap in foil. Bake in 400°F oven for one hour, or until very tender (this can be done the day ahead).
- Cut each baked potato in half, then scoop out flesh and mash in a bowl. To the potatoes, add yolks, cheese, nutmeg, thyme, cream, and salt and pepper, to taste.
- Transfer mixture to a star-tipped piping bag. Pipe mixture back into hollowed out and halved baked potatoes and bake in a pre-heated 400°F oven for 30 minutes, or until golden brown. Remove and serve while hot and crispy!
Peel and segment oranges and grapefruit, capturing fresh juice in a bowl. Add mustard, honey, olive oil, and salt and pepper to the juice and whisk to emulsify into a citrusy dressing. Set aside.
- To serve, gently combine citrus segments, leafy greens, and hazelnuts in a large bowl. Drizzle citrus dressing along the outer rim of the bowl, along with some salt and pepper. Gently mix together then transfer to your serving platter and enjoy!