Italian-style Roasted Turkey Breast
Makes 4 to 6 servings
This flavorful combination of spices is often used for the classic Italian porchetta – a rolled roast of pork
often chopped and served as sandwiches. You can make this recipe with a bone-in or boneless turkey breast, but keep in mind that the boneless will cook faster, so keep an eye on your temperature. If you don’t get enough pan drippings to make a sauce, add extra chicken broth, as needed.
1 tablespoon black peppercorns
1 tablespoon chopped fresh rosemary (from about 1 sprig)
1 teaspoon fennel seed
Zest of 1 orange
2 cloves garlic
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
8 shallots, peeled and halved
1 (3 lb) split turkey breast (bone-in or boneless)
1/4 cup red wine vinegar
1 cup chicken broth
1. Preheat the oven to 375°F. In a small food processor, combine peppercorns, rosemary, fennel, zest,
garlic and salt. Blend until spices are coarsely ground. Add oil and blend to form a paste.
2. Place shallots in the bottom of a roasting pan. Place turkey directly on top of shallots. Rub the turkey all over with the spice mixture, making sure to work the mixture between the skin and the flesh.
3. Roast until the turkey is fully cooked and a thermometer inserted into the breast reads 165°F, about 1 hour and 15 minutes. Remove the turkey from the pan and set aside to rest.
4. Place the roasting pan over a medium-heat burner (or, if you prefer, transfer the pan drippings to a skillet or small saucepan). Add vinegar and broth and bring to a simmer. Cook until the mixture has reduced slightly, about 4 minutes, then strain before serving with the turkey.
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