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Tuscan-Roast Turkey Breast

  • yield: Serves 10 to 12




  • 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


  1. Step 1

    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).

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.

Martha Stewart Living, December 2006



Reviews (1)

  • koumie 25 Nov, 2011

    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!!