Good Morning Readers. Today I want to share a Wonderful Recipe. Turkey Roast Dip with Melted Gruyere. The recipe came from Kelsey Nixon from Kelsey’s Essentials. The only thing I did different was she made it in a slow cooker. I do not own one, so I slow roasted it in the oven. OMG! It was Great! Here is the recipe.
In a small bowl mix: 1/2 stick softened butter, 1 Tbsp. fresh thyme. 1 Tbsp. fresh parsley and S/P. I used a large rectangle baking dish. Lined with foil and sprayed for easy clean up.You will be using a Turkey Breast bone in skin on. Pat dry very well. Rub this butter mixture all over it and under the skin. To the baking dish add 1 chopped medium yellow onion, 1 cup chicken stock, 1/4 cup worchestershire sauce. On top of that place the turkey skin side up. Cover tightly with foil. I lined a cookie sheet with foil and placed under the baking dish to catch any drips that may happen while roasting. Didn’t want my oven to get dirty. Bake 325 for 1 1/2-2 hours until 170 degrees. Let rest 10 minutes before slicing. French Bagette, slice long ways, brush both sides with softened butter. Add sliced Gruyere to one side. Broil until toasted and melted. Place sliced turkey on sandwich. Have the juices- sauce on the side. Kelsey Nixon said it was like a french onion soup on the side and she was right. It was Wonderful! Dip the sandwich in and Eat. I have made a lot of whole birds for Thanksgiving but never has the Beast meat turned out this moist and tender. This was sooo GOOD! Last year I made a whole bird and all the trimmings. But this year I think I am going this way. I am going to make a couple breasts this way and maybe try a couple of turkey legs also, place them on the platter whole with all of the holiday sides to go along with. The Turkey breast before it’s sliced is beautiful enough to serve to guests on Thanksgiving. The butter melts into the meat but those fresh herbs stay on top and it looks lovely. And I can’t say enough about how tender and moist it was. No basting was required at all. With the foil over the top it did all of that on it’s own.Then the days after I can have the Roast Dip Sandwiches. The Gruyere Cheese is a must. It has a nice smokey flavor that goes very well with the turkey. Wednesday I will get it all ready. Thursday morning I can let it rest on the counter for about 30 minutes before the slow roast begins. And while the Parade is on in the morning, it can slow roast to a wonderful perfection! And fill the house with the Thanksgiving Aroma that I love. Thank you Kelsey for a Great recipe. I will be making this again and again.