Braised Turkey Breast with Apples and Rosemary
1 large turkey breast (cook extra turkey for later in the week)
1 tablespoon salt
1 teaspoon freshly ground pep
Sprigs of Rosemary
1 cayenne
10 small firm apples cored
1 tablespoons cider vinegar
1/2 cup calvados
1 cup heavy cream
Rinse turkey breast and dry; rub liberally with salt and pepper. In the bottom of a roasting pan place several sprigs of rosemary, cayenne and vinegar and 1 cup of water. Roast covered for 20 minutes to the pound at 375 degrees. During the last 45 minutes of cooking add apples, setting them upright around the breast. Baste the breast at this time. Remove meat from pan and set aside to rest. Remove the apples to a got serving dish with a cover. Bring pan juices to the boil and deglaze pan with 1 cup apple cider; strain pan juice and degrease. Add pan juices to a small pot and reduce to 1 cup. Add 1/4 cup calvados and reduce by half. Add 1 cup cream and cook until it coats the back of a spoon. Pour sauce over apples; return to over to get hot through.
Tailgate serving tips
If you are on your way to a tailgate pack apples in the hot chest just before leaving home. Plan for the turkey to come from oven no more than 30 minutes before you depart for the races. Carry bird on carving platter wrapped in an insulated blanket or newspaper and terry towel. Carve to individual plates and serve rosemary apple along side. Or prepare as a cold dish using a very large chilled platter, slice breast and arrange slices on platter garnished with baked apples and drizzled with sauce. Cover and refrigerate until ready to leave. Serve Cold