slow roast recipes

This Cajun roasted turkey breast is tender, juicy and flavorful and is a great small dish alternative to a whole turkey for Thanksgiving.&nbsp;

Roast Turkey Breast

turkey breast (skin-on (can be bone-in or not), about 3 lbs)

Kosher salt to season

tbsp Cajun seasoning ((see notes))

sugar

tbsp vegetable oil or melted butter

chicken or turkey stock

oil butter

tbsp flour

tbsp butter

turkey roast jus

turkey stock

Salt and pepper

Quarter sheet pan (lined

Meat thermometer

Basting brush

Place the turkey breast on a plate, and sprinkle kosher salt over the whole turkey breast. (Make sure to sprinkle salt under the breast, as well as under the skin. Lift the skin carefully when you do this, making sure not to tear or detach the skin from the beast).  You can sprinkle a little salt over the skin as well, but not too much. Cover the plate with plastic wrap and leave the turkey breast to marinate in the fridge overnight, or up to 2 - 3 days.

Prepping the Turkey Breast

On the day you're roasting the turkey breast - remove the turkey breast from the fridge at least an hour before you plan to roast it. Pat dry the turkey breast with paper towels.

Mix the Cajun spice rub, sugar and vegetable oil together to make a spice paste. Rub ½ of the paste under the turkey breast skin. Rub a little of the spice paste over the skin, and then rub the rest of the paste on the bottom of the turkey breast, and sides, making sure the breast is completely covered with the Cajun spice paste.

Preheat oven to 300°F. Line a quarter sheet pan with foil and place a wire rack over the sheet pan. Pour about 1 cup of the stock into the quarter sheet pan and place the marinated turkey breast on the wire rack.

When the turkey breast has reached room temperature, cover just the turkey breast with foil, and transfer it to the oven to cook.

Cook the turkey for 60 minutes, and check on the pan drippings. If the liquid is completely gone, add the other cup of stock as well.

Check the temperature of the turkey breast after 1.5 hours. Insert the meat thermometer into the thickest part of the roast to check the internal temperature. Check every 10 minutes or so, until the temp. registers 160°F. (This takes about 2 hours for me).

Remove the turkey breast from the oven and keep it covered with foil for at least 20 minutes.

MAKE AHEAD -&nbsp;If you'd like to cook this turkey roast ahead of time to save time on Thanksgiving/Christmas day,&nbsp;STOP HERE AT THIS STEP.&nbsp;Then once the turkey has cooled down, wrap the roast and place it in an airtight container, in the fridge for up to 2 days. Put the roast turkey drippings in a separate container/bowl, to make gravy with it later.

Roasting Turkey Breast

If you kept the turkey roast was in the fridge, remove it at least 40 minutes before grilling to let the roast come to room temperature.

Preheat the broiler/grill to high, and position the oven rack in the upper ⅓ of your oven.

Place the turkey roast on a foil covered roasting pan (or quarter sheet pan), and drizzle some oil/melted butter over the surface, and brush it on evenly.

When the broiler is preheated and ready - place the pan with the roast under the broiler for a few minutes, just until the turkey roast caramelizes on the surface. (If parts of the turkey roast is caramelizing too fast, use a piece of foil to cover that area, and continue to broil until the roast is evenly caramelized).

This can take 5-10 minutes, and you MUST KEEP AN EYE ON THE ROAST AS IT BROILS, to prevent it from burning.

When ready, remove the roast from the oven and serve with other side dishes and turkey gravy.

Before serving the roast (on the day of)

Measure how much pan drippings you get from the turkey roast in a measuring cup.

Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.

Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.

Whisk in the stock and pan drippings and continue to whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.

Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

Turkey Gravy

A juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade that will be a great alternative to a whole turkey for your Thanksgiving spread!

Slow roasted Turkey Roulade

turkey breast turkey

sage leaves (loosely packed ½ cup of leaves)

rosemary (leaves only)

garlic

brown sugar

tsp black peppercorns

tsp kosher salt

vegetable oil

Extra oil (salt and pepper

stock

black pepper

salt

Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.

For the spice mix

Prepare the Turkey Roulade following the detailed guide here.

When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the spice paste over the turkey breast as shown in pictures in the post.&nbsp;

Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.

Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).

Sage and Rosemary Turkey Roulade

Remove the turkey roulade from the fridge at least 1 - 2 hours before roasting.

Preheat your oven to 450°F at least 20 minutes before roasting.

Line a quarter sheet pan (or any baking dish with raised edges), with parchment paper.

Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Place it on the parchment paper lined baking tray.

Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).

Place the baking tray (with the roulade) in the oven at 450°F, for about 10-15 minutes, until the surface turns golden brown.

Reduce the temperature to 275°F and cook for a further 20-30 minutes. If you have a meat thermometer, insert this into the turkey roulade and cook until it registers 162°F (residual heat will cook it further to 165°F).

Baste the turkey roulade with pan drippings half way through the cooking process.

Remove the turkey roulade from the oven and let it rest.

OPTIONAL - if you'd like the turkey roulade to caramelize further, turn the broiler setting in your oven on to high. Broil the turkey roulade for a couple of minutes on each side, until you get the desired caramelization. Always keep an eye on the turkey roulade when it’s under the broiler.

Allow the turkey to rest for 15 - 20 minutes (in the pan drippings)  before serving. Carefully remove the pan drippings and set aside for the turkey gravy. OR you can pour the pan dripping over the sliced turkey roulade as well.

After the turkey roulade has been allowed to rest, slice it into ½ inch thick slices. Arrange the slices on a serving tray garnished with extra herbs and serve with the gravy and other Thanksgiving side dishes.

The Following Day

Measure how much pan drippings you get from the turkey roulade in a measuring cup.

Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.

Go all-American with these slow-roast baby back ribs with bourbon barbecue glaze. A real winner when you&#8217;ve got a crowd to feed.

Slow-roast baby back ribs with bourbon barbecue glaze

Sunflower oil

racks free-range British pork baby back ribs (see tips)

mustard powder

tsp garlic salt

tbsp smoked paprika

Barbecue glaze

Heat the oven to 170°C/fan150°C/ gas 3½. Rub a little oil on the ribs, then sprinkle with the sugar, mustard powder, garlic salt, paprika and some black pepper. Put a roasting rack in a large roasting tin and pour in 350ml water. Put the ribs on the rack and cover with foil. Roast for 2-3 hours until very tender.

Heat the barbecue. Brush the ribs generously with the barbecue glaze. When the coals are white, grill for 4-5 minutes on each side until blackened and sticky. (Or, to finish in the oven, brush with the glaze and cook at 220°C/fan200°C/gas 7 for 10 minutes or until glazed and sticky.)

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Roast Turkey Breast

Slow roasted Turkey Roulade

Slow-roast baby back ribs with bour...

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