Tuesday: Roast Turkey with Almond Kale Salad
This one is Real Family Real Food in a nutshell! Roast the turkey, make delicious stock from the bones and consider doubling the vinaigrette. Each of these are winners and my house smells amazing. I want to give a nod to my WLC teammate Megan for the kale salad - so easy, so delicious and my super-picky one LOVED it! NOTE: We are roasting extra turkey for use later in the week.
Serves: 4 Prep: 15 Cooking: 2-2 ½ hours
For the Turkey
6-7 lbs turkey breast, bone-in (or 2 smaller)
4 tablespoons unsalted butter, softened to room temp
1 teaspoon Kosher salt
3 garlic cloves, minced
2 tablespoons rosemary, chopped fine
1 tablespoon lemon zest
2 carrots, chopped in 2” lengths
2 celery stalks, chopped in 2” lengths, leaves reserved
1 onion, quartered
For the Almond-Kale Salad
5-6 cups kale, torn into bite sized pieces
2 tablespoons olive oil
1 ½ cups almonds, rough chop
½ teaspoon Kosher saltFor the Vinaigrette
2-3 garlic cloves, minced
½ cup fresh lemon juice (10-12 lemons)
4 tablespoons Dijon mustard
¼ cup good olive oil
For the Stock
2 carrots, chopped
2 stalks and leaves of celery, chopped
1 onion quartered
1 bay leaf
2 teaspoons peppercorns
1 handful Italian parsley
3-4 sprigs of thyme
The turkey can be prepped ahead (Steps 2-4). Keep in the fridge.
The vinaigrette can be made ahead too.
Place stock ingredients in a large pot on the back burner. Now you are ready when the bones are - just cover with water and let her rip!
Preheat the oven to 350º.
In a small bowl, combine butter, salt, garlic, rosemary and lemon zest.
Rinse and pat dry the turkey breast(s).
Gently loosen the skin from the breast, creating a pocket. Rub the butter mixture under the skin, on top of the breast. Cover as much as you can.
Place the carrots, celery and onion in a small roasting pan.
Place turkey on top and roast for 12-15 minutes per pound OR until an internal temperature of 160º in reached in the thickest part of the breast.
Remove from the oven and allow to rest for 20 minutes.
Meanwhile, whisk together the vinaigrette ingredients. Alternately, you can put them all in a jar and shake.
In a salad bowl, dress kale with 3-4 tablespoons of the vinaigrette. Set aside.
In a medium skillet, heat 2 tablespoons of olive oil over medium high heat.
Add almonds and salt. Cook, stirring, until browned.
Pour almonds over salad and toss. Taste and add more vinaigrette if desired.
Remove breast(s) from bone.
Slice turkey and serve with warm salad.
To make the stock, place bones into the soup pot, cover with 8 cups of water. Bring to a boil and reduce heat to a simmer. Let it go for up to 2 hours. Strain and refrigerate stock.