Roast Turkey and Sweet Potato

Roast Turkey and Sweet Potato | Emeril Lagasse

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For Thanksgiving, try a twist on the old classics: Bacon and Herb Roast Turkey Breast and Caramelized Cane Syrup Sweet Potatoes. The winning combo is easy to prep and serve, so you can involve your kids in the kitchen! The recipes won high praise from kid chef CJ Calhoun and his mom Dominique on a recent episode of Emeril Cooks
Bacon and Herb Roast Turkey Breast
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon freshly chopped sage leaves
1 1/2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon freshly chopped thyme leaves
3 tablespoons unsalted butter, softened at room temperature
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
2 tablespoons vegetable oil
Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately in a medium bowl. When the bacon has cooled, chop it finely and transfer to the bowl with the bacon fat. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with vegetable oil. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings or simple gravy.
Yield: 4 servings
Simple Gravy
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped celery
2 cups reduced-sodium chicken broth or turkey broth/stock
1 teaspoon Emeril’s Original Essence or other Creole Seasoning
1/2 teaspoon salt, or to taste
To make the gravy, heat a small saucepan over medium-high heat and melt the butter. Whisk in the flour to blend. With a wooden spoon, stir constantly until the mixture is the color of peanut butter, about 7 minutes. This is called making a roux.
Add the onion and celery and sauté until soft, about 2 minutes.
Whisk in the chicken broth, Essence, and salt. Bring to a boil, reduce the heat to medium-low, and simmer until the mixture thickens and the floury taste is gone, about 20 minutes.
Makes 1 3/4 cups gravy
Caramelized Cane Syrup Sweet Potatoes
About 3 pounds sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
2 tablespoons canola or grapeseed oil
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, melted
1/4 cup cane syrup (we recommend Steen’s)
1/2 cup packed dark brown sugar
1 cup pecan pieces
Preheat the oven to 400°F.
Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes.
Meanwhile, combine all the remaining ingredients in a small mixing bowl.
Transfer the potatoes to a casserole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the casserole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot.
Yield: 4 to 6 servings
Note: The Louisiana cane syrup gives the sweet potatoes a unique flavor, but if you can’t find Steen’s, you can certainly substitute a mixture of molasses and dark corn syrup.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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