Duck-Fat Turkey Breasts with Green Onion Puree

Name: Duck-Fat Turkey Breasts with Green Onion Puree
Yield: 4 servings
Ingredients: 1 1 bone-in turkey breast; 1 turkey breast half (about 4 1/2 pounds), preferably brined; 1 Kosher salt; 1 freshly ground black pepper; 1 1/4 cup duck fat; 1 2 tablespoons unsalted butter; 1 1 bunch thyme; 1 4 garlic cloves, smashed and peeled; 1 1/2 pound green onions, trimmed and roughly chopped; 1 1/2 cup low-sodium vegetable stock, preferably homemade; 1 2 teaspoons cream cheese, at room temperature; 1 Kosher salt

From the kitchen of Carly

Luxurious duck fat crisps the skin of a brined turkey breast, while a silky green onion puree cuts through the richness. Thyme and garlic perfume the pan as it roasts golden and juicy. Pure comfort, elevated.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 bone-in turkey breast
1turkey breast half (about 4 1/2 pounds), preferably brined
1Kosher salt
1freshly ground black pepper
11/4 cup duck fat
12 tablespoons unsalted butter
11 bunch thyme
14 garlic cloves, smashed and peeled
11/2 pound green onions, trimmed and roughly chopped
11/2 cup low-sodium vegetable stock, preferably homemade
12 teaspoons cream cheese, at room temperature
1Kosher salt

Instructions

Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.
Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.
Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.
Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone registers 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.
While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a slotted spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.