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Serves: 4-6
Cooking Time: 2 1/2 hours

    1 tbsp. fresh rosemary leaves
    2 tbsp. fresh parsley, chopped
    1 tsp. dried thyme
    1/2 tsp. ground sage
    1/2 tsp. black pepper
    1 tsp. salt
    4 1/2 - 5 lbs. turkey breast
    2 tbsp. olive oil
    1 cup celery, large dice
    1 cup carrots, large dice
    1 cup onions, large dice
    1/2 cup chicken stock
  1. Combine rosemary, thyme, parsley, sage, salt and pepper.
  2. Rub the turkey breast with olive oil. Sprinkle all sides of the turkey with the herb mixture.
  3. Set the temperature to 340°F (Fry), set timer to 31/2 hours, press "ON".
  4. Add onions, carrots, celery ans stock to cooking pot. Lower temperature to 300°F.
  5. Place roasting rack over the vegetables. Set the turkey breast on the rack. Close the lid and roast for about 2 hours.
  6. Remoe the roasted breast. Turn the unit off. Allow about 5 minutes before slicing.

To make gravy - Remove all the vegetables from the pot. Press all the liquids from them. Return the juices to the cooking pot. Set temperature to 221°F (Boil). Additonal stock can be added to make more gravy. For every one cup of stock and drippings, add 2 tsp. of cornstarch dissolved in 2 tsp. of water. Allow the mixture to come to a boil. Gravy Master can be used for additional coloring to the gravy. For a thicker gravy, add additional cornstarch and water.