some new flavors for an old favorite – marinated turkey breast
Marinate a turkey breast for 24 hours in the flavors of the Mediterranean, and you no longer have our pilgrims’ roasted turkey. You have instead something that feels like it was infused with sun, bright and fresh and right for Spring.
Marinated Turkey Breast with Cumin, Coriander & White Wine
serves 4 to 6
- 4 Tablespoon mint leaves
- 4 Tablespoons parsley leaves
- 4 Tablespoon cilantro (fresh coriander leaves)
- 1 clove garlic, peeled
- 2 ounces (60 ml) lemon juice
- 2 ounces (60 ml) olive oil
- 4 ounces (125 ml) white wine
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ small organic or free-range turkey breast (about 2 pounds or 1 kg)
Put all the ingredients except the turkey breast in a food processor or blender (of course, YOU knew not to put your turkey in the blender!) and process for 1 to 2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. (My preferred method is to put the turkey in a zip lock freezer bag – gallon size – and pour marinade over top. Zip tight!) Refrigerate for 24 hours. Be sure that the turkey is immersed in the sauce.
Preheat the oven to 425°F (220°C). Remove the turkey from its marinade (but reserving the marinade for later. Put the turkey on a roasting tray. Place in the oven and roast for 15 minutes, then reduce the temperature to 390°F (200°C). Continue to cook for 15 minutes, then reduce the temperature again to 355°F (180°C). Cook until the turkey is done – another 30 to 45 minutes. To check for doneness, you have a couple options – insert instant-read thermometer into the thickest part of the breast ~ ~ ~ 165°F ( 74.5°C) indicates done. Or insert a small knife all the way into the center; it should come out hot.) If the meat browns too far in advance of doneness, cover with a tent of aluminum foil and continue cooking.
Prepare the sauce: Heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half. Taste and season with more salt and pepper. (You do NOT need to be concerned about using the marinade from a health standpoint…boiling the marinade long enough to reduce by half will kill all bacteria, resulting in a perfectly food-safe sauce.)
(This turkey can also be served cold. Allow to cool completely and then slice. Adjust the seasoning of the sauce once it is also cold and serve on the side.)
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From Ottolenghi, The Cookbook
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