Tuscan-Roast Turkey Breast
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Martha Stewart Living, December 2006
- Yield Serves 10 to 12
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons coarsely chopped fresh rosemary, plus 1 teaspoon finely chopped, plus 5 sprigs for roasting
- 2 tablespoons coarsely chopped fresh sage, plus 5 sprigs for roasting
- 2 tablespoons finely grated orange zest
- 1 tablespoon fennel seeds, coarsely chopped
- 1 dried chile, crumbled
- 1 garlic clove, minced
- 1 turkey breast (about 7 pounds), deboned, trimmed, and butterflied
- Coarse salt and freshly ground pepper
- 8 ounces pancetta or bacon, thinly sliced
- 1 cup black seedless grapes (optional)
- 1/2 cup dry white wine
- 2 cups homemade or low-sodium store-bought turkey or chicken stock
- Farro, Orange, and Pine Nut Dressing, for serving Farro, Orange, and Pine-Nut Dressing
Directions
- Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
- Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
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Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
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Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
An easy and elegant dish....I eliminated the chile and fennel as they are not my family's favorites. A nice change for Thanksgiving turkey!!