Thanksgiving Turkey Biscuits and Gravy

Instructions

Bake the Jennie-O Oven Ready Boneless Turkey Breast

1. Preheat the oven to 375°F.
2. Remove the frozen turkey breast from the outer package. (Do not remove from the cooking back.)
3. Place the frozen turkey breast in a roasting pan (or a large baking dish) with at least 2” high sides.
4. Cut three ½” slits in the top of the cooking bag.
5. Place the turkey in the oven, giving the bag room to expand without touching other oven racks. (I removed the top rack from my oven to give it ample space.)
6. Roast the turkey breast until the internal temperature reads 165°F. (This took about 2 hours in my old oven. The Jennie-O cooking instructions say that a 2-3 lb. turkey breast should roast for an hour and 40 minutes in a 375°F oven.)
7. Once cooked through, remove from the oven. Let the turkey breast rest for 10 minutes before cutting open the oven bag. Be careful, as the steam and juices will still be hot!
8. Let the turkey continue to cool, and reserve the juices for later. (They will be used in the biscuit dough!)
9. Once cool, slice the turkey into slices. Dice 1 cup of the turkey to be added to the biscuit dough. Leave the rest in full slices to be enjoyed!

Make the Vanilla Cranberry Sauce

1. In a large sauté pan over high heat, pour in the apple cider, maple syrup and apple cider vinegar.
2. Add the vanilla beans, ground cinnamon, ground allspice and ground ginger. Stir with a wooden spoon or a rubber spatula.
3. Pour in the cranberries.
4. Bring the mixture to a boil, stirring occasionally. The cranberries will burst and the sauce will thicken as it cooks. (This should take 10-20 minutes, depending on how powerful your stovetop is.)
5. Once the mixture is correct consistency (no longer watery, but the cranberries still have their form), remove from the heat.
6. Transfer to a serving dish, and bring to room temperature. (Or refrigerate until time to serve.)

Make the Biscuits

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
2. Grate the 6 tablespoons of FROZEN butter using a cheese grater, and transfer back to the freezer until it’s time to use.
3. In a chilled bowl, combine the dry ingredients—the flour, sugar and baking powder. Whisk or stir until combined.
4. Add the chilled butter and diced Jennie-O Oven Ready Boneless Turkey Breast. Using a plastic spatula, stir the ingredients until combined.
5. Pour in the turkey cooking liquid and milk. Stir using the spatula.
6. Turn the biscuit batter out onto a floured surface, and knead until just combined. Unlike bread, you don’t want to knead this for a long time. Simply press the dough together until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall rectangle.
7. Using a biscuit cutter, cut the biscuits.
8. Place the biscuits onto the prepared baking sheet. When the rectangle is just scraps, reshape the dough into another rectangle and cut more. Repeat until all the dough has been cut and placed on the baking sheet.
9. Brush the tops of the biscuits with butter.
10. Transfer the pan to the oven and bake 10-12 minutes, or until the biscuits have risen and are golden brown.
11. Let the biscuits cool before preparing them for the brunch table!

Make the Jennie-O Turkey Gravy Packet

1. In the same package as the Jennie-O Oven Ready Boneless Turkey Breast, there is a turkey gravy packet.
2. Empty the frozen contents of the packet into a saucepan.
3. Add ¾ cup water.
4. Over medium-high heat, cook the gravy until thick and bubbly.
5. Remove from the heat and pour into a gravy boat for serving.

Prepare the Biscuit Sandwiches

1. Cut the biscuits in half.
2. Add a good dollop of the Vanilla Cranberry Sauce.
3. Add a slice of Jennie-O Oven Ready Boneless Turkey Breast.
4. Close the biscuit, and place on a plate.
5. Pour Jennie-O Turkey Gravy on top of the biscuit.
6. Enjoy immediately!