Tuscan Roast Turkey Breast

Name: Tuscan Roast Turkey Breast
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)

January 26, 2012

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

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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes