Create Catering Meal Kit Recipe

Prepare and brine (optional)

If time allows, dry-brine the turkey breast 12–24 hours ahead: pat turkey dry, rub 1 tablespoon kosher salt under the skin and evenly over the surface, refrigerate uncovered on a rack. If not brining, proceed to seasoning step.

Make herb butter

In a bowl, combine softened butter, chopped thyme, chopped rosemary, minced garlic, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix until smooth.

Season turkey

Preheat oven to 375°F (190°C). Pat the turkey breast dry. Gently separate skin from meat over the breast with your fingers and spread two-thirds of the herb butter directly on the meat under the skin. Rub remaining butter over the skin. Drizzle olive oil and season the exterior with remaining kosher salt and black pepper.

Roast

Place turkey breast on a rack in a roasting pan. Pour 2 cups low-sodium chicken stock into the pan (this keeps drippings and prevents smoking). Roast uncovered at 375°F for about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Baste once halfway through with pan juices. Tent loosely with foil and rest 20–30 minutes; temperature will rise to 165°F and juices will redistribute.

Carve and reserve drippings

Carve the turkey into service slices. Pour pan drippings through a fine mesh strainer; reserve solids for the pan sauce and set strained drippings aside as indicated in the Pan Sauce section.

Pre-cook cauliflower

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a simmer. Add cauliflower florets and cook 5–7 minutes until just tender but not falling apart. Drain well and spread on a clean towel or sheet pan to steam-dry for 5–10 minutes.

Make béchamel

In a medium saucepan over medium heat, melt 4 tbs butter. Whisk in 4 tbs flour and cook 1–2 minutes until slightly nutty (roux). Gradually whisk in 3 cups whole milk and 1 cup heavy cream, whisking constantly until smooth and slightly thickened, about 5–7 minutes. Stir in Dijon mustard, freshly grated nutmeg, 2 tsp kosher salt and 1 tsp black pepper. Remove from heat and fold in 1 1/2 cups Gruyère and 1/2 cup Parmesan (reserve remaining cheeses for topping) until melted and smooth.

Assemble gratin

Butter or oil a 9x13-inch baking dish (or equivalent multiple pans for catering). Arrange cauliflower in the dish evenly. Pour the cheese béchamel over the cauliflower, pressing down so sauce covers florets. Sprinkle remaining 1/2 cup Gruyère and 1/2 cup Parmesan over the top.

Add topping and bake

Mix panko breadcrumbs with 1 tbs olive oil until evenly moistened. Sprinkle panko over the gratin. Bake in the preheated oven at 375°F for 25–30 minutes until bubbling and golden on top. If the top browns too quickly, tent lightly with foil. Let rest 10 minutes before portioning into kit containers.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt to the water. Bring to a boil, then reduce to a gentle simmer and cook until potatoes are very tender, 15–20 minutes. Drain thoroughly and return to the warm pot for 1–2 minutes to dry off any excess moisture.

Mash and strain

Push hot potatoes through a fine ricer or food mill for the silkiest texture into a warm bowl. If you don't have a ricer, use a high-quality potato masher and then pass through a fine sieve.

Finish purée

Warm the milk and heavy cream together (do not boil). Over very low heat, whisk in cold butter pieces into the riced potatoes a few pieces at a time until fully incorporated and glossy. Gradually stir in warmed milk/cream until desired consistency is reached. Season with 2 tsp kosher salt, 1 tsp white pepper and 2 tsp olive oil for shine. Taste and adjust seasoning. Keep warm for assembly; for catering kits, cool quickly and refrigerate for transport, then reheat gently with a splash of cream when serving.

Deglaze pan

After removing the turkey from the roasting pan, place the roasting pan over medium heat on the stovetop (or transfer drippings to a sauté pan). Add 1 cup dry white wine or sherry and scrape up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Build sauce

Add reserved strained pan drippings and 2 cups low-sodium chicken stock. Add fresh thyme sprigs. Simmer gently until sauce reduces to a saucy consistency (about 8–12 minutes). Remove thyme sprigs and strain sauce through a fine-mesh sieve into a clean saucepan.

Finish with butter

Lower heat and whisk in cold cubed butter 1 tablespoon at a time until glossy. Stir in 1 tsp Dijon mustard, season with 1 tsp kosher salt and 1 tsp black pepper. Keep warm and hold in a thermal container for the catering kit; provide the sauce in a sealed portion container for reheating alongside other components.

Portioning

Portion turkey slices (about 6–8 oz cooked meat per serving) into individual catering meal kit containers. Add a generous scoop (about 3/4–1 cup) of silky potato purée and a portion (about 3/4–1 cup) of cauliflower gratin to each container. Place a sealed small container of pan sauce (2–3 oz) with each kit.

Garnish & finish

Top each turkey portion with a small spoon of warmed pan sauce and a few microgreens or parsley sprigs. Include a lemon wedge in each kit and a small packet of finishing sea salt and cracked black pepper. Drizzle a little olive oil over the gratin if desired.

Reheating instructions for recipients (include with kit)

Provide instructions: Reheat turkey slices and sauce gently in a 325°F oven covered for 12–18 minutes (or microwave on medium power in short intervals), reheat gratin at 350°F for 12–15 minutes until bubbling, and reheat purée gently with a splash of cream in a saucepan over low heat, stirring until hot. Finish with microgreens and a squeeze of lemon.