Roast Turkey Breast

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Boston Market Roast Turkey Breast
Copycat Recipe

(5 -20 lb) fresh or frozen turkey breast (thawed) or 1 (5 -20 lb) turkey 
1/4 cup butter, melted 
1 1/2 cups chicken broth or 12 ounces beer or 12 ounces white wine 
1 -2 tablespoon mayonnaise 

To make the turkey:  Place turkey or turkey breast in a roasting pan. Combine melted butter and chicken broth. Pour over turkey. Rub mayonnaise all over turkey's exterior. Salt lightly if desired. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (Raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin). Remove from oven and let sit for about 30 minutes before slicing. Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.

To make gravy:  Pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 tablespoon of cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 tablespoons Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.

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Chicken Pot Pie

CHICKEN POT PIE
Boston Market Copycat Recipe

Serves 4
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1 cup half and half
1 cup chicken broth
3 tablespoon all purpose flour
2 cup shredded, roasted, skinless chicken breast
2 cup mixed frozen vegetables, thawed
2 tablespoon chopped fresh flat-leaf parsley
2 tablespoon chopped chives
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust


Heat oven to 425 degrees. In a medium saucepan, whisk together half-and-half, broth, and flour. Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until mixture is thick.
Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper. Cover and keep warm.

On a lightly floured surface, roll out pie crust into a circle 11 inches across. Cut evenly into 4 parts.
Divide pie filling among four 10-ounce ramekins. Drape crusts over tops and fold edges down over rims. Cut an X into center of each pie to vent. Bake 25 minutes, until pastry is browned and filling is bubbly. Cool 5 minutes before serving.

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Chicken and Dumplings

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CHICKEN and DUMPLINGS
Boston Market Recipe

Serves 4


 1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2 oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced

Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Note: One roasted chicken yields about 3 cups of meat.

Source: Southern Living

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