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Tuscan Roast Turkey Breast

Recipe information

  • Yield

    serves 10 to 12

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 (page 377)

Preparation

  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).

    Step 2

    Preheat the oven to 375°F. 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 part of the turkey registers 160°F, 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.

    Step 3

    Transfer pan juices to a bowl, and reserve for another use. 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.

    Step 4

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

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsWhite WineWineAlcoholBeveragesAmericanParsleyHerbs & SpicesRosemarySageOrangeCitrusFruitChileVegetableTurkeyPoultryPancettaCured MeatMeatGrapeMainDinnerKetoDairy FreeGluten FreeEasySheet-Pan DinnersOven BakeCookbooks
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