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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.)

Remove the turkey from the oven and allow to rest for 10 minutes (to ensure than all the good juices don’t leave the bird and run all over your board.) Slice thinly and serve with the warm 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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For a printer-friendly version, click here.

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From Ottolenghi, The Cookbook

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27 Comments Post a comment
  1. This turkey photoshoot is wonderful. Your turkey is so succulent. and the sauce so refreshing.

    March 31, 2012
  2. Spree, this looks delectable! I feel able to Imagine the flavors through your photos. What an exciting way to prepare the ol’ bird. Yum!

    March 31, 2012
  3. The herb/spice mix – mint, coriander, cumin: I love all of them – sounds (and looks) delicious!

    March 31, 2012
    • We love them too Kiki, and they really did transform this turkey! 🙂

      March 31, 2012
  4. Looks fantastic and my mint is really coming in already!

    March 31, 2012
    • The bird will LOVE your fresh homegrown mint!

      March 31, 2012
  5. I agree with Bam.. that’s an incredible photo.. one I’d put up in my kitchen:) Beautifully done and an excellent recipe, spree xoxo your hubby’s a lucky guy!! smidge

    March 31, 2012
  6. Wonderful – this looks absolutely exquisite. We only eat turkey at Christmas, perhaps I ought to break ranks and try something like this!

    March 31, 2012
    • If I were you, I certainly consider it! 😉

      April 3, 2012
  7. Your recipes sound delicious, Spree, but I doubt you could have photographed them in a more appetizing way. Your 2nd photo reveals a turkey breast that has been roasted to perfection. That must have been one beautiful dinner you prepared.

    March 31, 2012
    • Thank you for the kind words John! It Was a pretty tasty dinner!

      April 3, 2012
  8. spreesgratefulguineapig #

    …And yes it tasted as good as it looks 4.5 on fat furry scale!

    March 31, 2012
  9. YUM and yes you can eat turkey more than once a year:)

    March 31, 2012
  10. Lovely – so many lovely herby flavours and I don´t think I´ve ever seen a better looking turkey breast. Gorgeous photos!

    April 1, 2012
    • Thanks so much, Tanya! And if turkey isn’t readily available up on the mountain, this would make a great herby marinade for chicken too. 🙂

      April 3, 2012
  11. Great photos! I always forget to make something like turkey breast because I’ve never seen an exciting recipe- until now!

    April 1, 2012
    • I’m happy to have provided the inspiration! I can’t imagine that you’d be sorry you made and gobbled this one! 😉

      April 3, 2012
  12. This has my mouth watering for succulent turkey! Thanks for the inspiration!

    April 1, 2012
    • You so very welcome, Carolyn! xo

      April 3, 2012
  13. deb #

    Turkey is a staple at our house, so I love seeing a new way to prepare it 🙂 It looks and sounds delicious!

    April 2, 2012
    • If you’re looking for a new way to fix your turkey, I highly recommend this! I have to say it was awfully delicious! 🙂

      April 3, 2012
  14. What an exquisite combination–the spices and wine with the turkey, the roasted citrus. I could really use a plate full of such deliciousness at the moment! 🙂 But I will probably find *just* enough patience to try making it a bit later. 🙂
    xoxoxo

    April 9, 2012
  15. Lovely flavors in this. I want to try it, maybe with chicken.

    April 10, 2012

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