Recipe of the Week


Prep Time: 2½ Hours
Yields: 6 Servings

Christmas is often considered a day for large family gatherings, but often smaller families of 2–6 celebrate the day together as well. On these occasions a smaller turkey is called for and this is a wonderful recipe for the occasion. Merry Christmas!!

1 (6–7 pound) whole turkey breast, bone-in
1 (1.4-ounce) jar black truffles, finely chopped
¼ pound salted butter, softened
4 cloves garlic, minced
1 tbsp rubbed sage
1 tsp thyme leaves
2 tbsps dried mustard
salt and black pepper to taste
granulated garlic to taste
4 large sage leaves

Preheat oven to 325°F. Place turkey breast side up in a roasting pan. In a large mixing bowl, combine chopped truffles, butter, minced garlic, rubbed sage, thyme and mustard then whisk to mix ingredients well. Season mixture lightly with salt, black pepper and granulated garlic then set aside. Season turkey breast well using salt, black pepper and granulated garlic. Lift breast skin up carefully and rub the turkey generously with truffle butter. Spread the remaining butter over the outside of the breast. Place 2 sage leaves in a decorative fashion under the skin on each side of the breast. These will show up nicely when cooked. Place a digital thermometer into the largest part of the breast and cover pan loosely with foil. Roast the turkey for 1½ hours or until the internal temperature reaches 165°F. Uncover the pan and brown the skin completely. When done, remove from oven, cover with foil and allow to rest 30 minutes before slicing.

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