Duqqa turkey breast, pan drippings, and root vegetables

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Slow roasted duqqa turkey breast, pan drippings/parsley/portabella gravy, whipped red skin potatoes, root vegetables 

Tonight is brought to you by one of my favorite spice mixtures: dukkah, or duqqa, is an Egyptian blend of nuts and seeds and spices and is a breeze to make. Make it in bulk, wrap a ribbon around the top and give it as a gift. Tonight we massaged it all over a turkey breast. Then, we turned those juices into a mushroom and parsley gravy. Mmmmmm.

Ingredients (duqqa) for LARGE batch:

  • 1 cup shelled hazelnuts
  • 4 T almonds
  • 5 T white sesame seeds
  • 3 T black sesame seeds
  • 6 T whole cumin seeds
  • 6 T whole coriander seeds
  • Ground black pepper
  • Sea salt flakes

The How To:

  1. In a food processor, lightly pulse your almonds and hazelnuts until lightly ground. You still want a mixture of large and small pieces. Toast over medium high heat in a nonstick pan until they smell warm and delicious.
  2. Remove from skillet, let cool, and add to a shaker jar.
  3. Toast the rest of your ingredients individually (not the salt and pepper), let cool, and add to a shaker jar (no need to clean the pan each time, just remove residue in between toastings).
  4. Mix. That’s it!

3F48CF69-5A7F-4537-AE77-04302FA67A92Ingredients (for the meal):

  • 8 lb turkey bone-in breast roast
  • 4 T duqqa spice mix
  • 3 carrots
  • 3 parsnips
  • 1 vidalia onion
  • 1 bok choy stalk
  • 3 cloves garlic
  • 4-6 cups chicken stock
  • 1 package portabella mushrooms
  • 1/4 cup chopped fresh flat leaf Italian parsley
  • 3 T flour
  • 8-10 small red potatoes
  • 1/2 cup whipping cream
  • 3 T butter

The How To:

  1. Preheat oven to 350 degrees.
  2. Chop your carrots, parsnips, and bok choy into 3” pieces. Set in a shallow roasting pan. Smash your cloves of garlic and chop an onion into 2” pieces. Add both to your shallow roasting pan. Sprinkle with salt and pepper.
  3. Add about 1 1/2 chicken stock to the roasting pan.
  4. Make a little mound of veggies and place your turkey, breast side up, over the mound—kinda like if you were to stuff a whole turkey and place it on its butt. The rest of the veggies can fill the pan around the carcass. Season liberally with the duqqa, make sure to get under the breast skin and season the meat directly, too.
  5. Bake for 2 1/2 hours or until the internal temperature reaches 160 degrees. After an hour, loosely cover with aluminum foil, then remove the foil for the last half hour (60 minutes off, 60 minutes on, 30 minutes off). Remove it from the oven, place it on a cutting board and let it carry over cook until it reaches 170 degrees.
  6. To make the potatoes, chop them into 1” cubes, put them in cold water, and bring to a boil in a saucepan. Salt the pot when almost fork tender. When fork tender, drain. Melt your butter in the same saucepan. When melted, add the potatoes and hand mash with potato masher. Add whipping cream to taste. Add salt and pepper to taste.
  7. To make the mushroom gravy, chop heads and stems of one package of portabella mushrooms into small pieces—dice sized. Melt 1/2 stick of butter in a cast iron pan at medium heat. Add your mushrooms and salt and pepper. Sauté until the mixture gets dry, lower your heat, add 1/2 cup of chicken stock. You don’t want the mushrooms sitting in water, just enough liquid to keep it from sticking to the pan. Continue cooking the mushrooms and adding the chicken stock for about 25 minutes, should be no more than 1 1/2 cups stock.
  8. When mushrooms are soft and almost creamy, slowly add in your flour 1 T at a time until it has assimilated nicely into your mixture. It should look gross. That’s a good thing. When all three tablespoons are incorporated, slowly add 1/2 cup of chicken stock. Let cook until it’s gluey. Then slowly drain your liquid from your turkey plate, and the liquid from your roasting pan into the mushroom mix. Stir with a whisk and let cook until thickened. Add your chopped parsley before serving.
  9. To plate, you do whatever the heck you want. This is essentially Thanksgiving on a budget. Drown that turkey and taters with gravy and get on with your bad self.

So, what’s it cost?

  • 8 lb turkey bone-in breast roast: $11.23
  • 4 T duqqa spice mix: $.80
  • 3 carrots: $.30
  • 3 parsnips: $1.12
  • 1 vidalia onion: $.25
  • 1 bok choy stalk: $.13
  • 3 cloves garlic: $.18
  • 4-6 cups chicken stock: homemade
  • 1 package portabella mushrooms: $1.69
  • 1/4 cup chopped fresh flat leaf Italian parsley: from garden
  • 3 T flour: $.10
  • 8-10 small red potatoes: $.80
  • 1/2 cup whipping cream: $.80
  • 3 T butter: $.38

Total cost is $17.78, or $5.93/person.

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