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Turkey Breast w/Sauce: Method Question

odinthor | May 7, 201202:59 PM

I have an as-yet untried recipe for "Turkey Breast with Ginger Raisin Sauce" (it's a bit lengthy--I won't repeat it here; one can find it by a search). Sounds delicious! Part of the method is to cook the sliced onions in the roasting pan beside the turkey breast, then in due course--after the turkey is browned--to add other ingredients of the sauce (raisins, vinegar, spices, gingersnaps[!], etc.), at different successive points in the roasting process, to what by that point would be the mixed turkey drippings and onions, and then to continue the roasting.

I am no enemy of necessary or desirable complications (quite the opposite); but this of pulling the turkey in and out of the oven every so often, and trying to mix things with the drippings etc. in the pan with the turkey either there in the way, or wrestled for the moment out of the way, seems to me to be certainly undesirable and likely unnecessary.

Am I overlooking some unexpressed benefit to the methodology stated; or would it, as I think, be just as gastronomically desirable to wait to deal with the sauce portion until friend Turkey is done to his proper fare-thee-well, then to pour the well-stirred drippings into a sauce-pan, cook the onions, and add the raisins, gingershaps, and so on to that--in other words, making the sauce in a more normal sauce-making way?

Thanks in advance for your thoughts!

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