Active time:30 mins
Total time:1h30
Servings:4
Or buy: When it’s not holiday season, boneless turkey breast roasts are most often sold frozen in supermarkets, and they’re often tied with netting rather than twine. You can also cut half a breast from a bone-in whole turkey breast.
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- One 2 1/2 pound boneless turkey breast, tied with twine or tied with netting (see main note)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons chopped fresh herbs (a mixture of parsley, sage and rosemary)
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 small carrot, well washed and finely chopped
- 1/2 celery rib, finely chopped
- 1/2 small onion, finely chopped
- 1/2 cup dry white wine, such as Vernaccia di San Gimignano
- 1/2 cup dry marsala
- Chicken or beef broth (optional)
Pat the roast dry with paper towel. Rub 1 tablespoon oil all over the turkey, then sprinkle with the fresh herbs. Season with salt and pepper.
Combine remaining 2 tablespoons oil and butter in small heavy saucepan or Dutch oven over medium-high heat; once the butter has melted and begins to sizzle, add the turkey breast and brown on all sides, using tongs to turn it over every two minutes (about 6 minutes total). Transfer the turkey to a plate.
Add carrot, celery and onion to pan; reduce heat to medium-low and cook, stirring often, 7 to 8 minutes, until vegetables have started to soften and become translucent.
Return the meat to the pot and pour in the wine and marsala. Reduce the heat to low, partially cover the pan, and cook for 45 minutes to 1 hour, or until the internal temperature of the meat taken near the center registers 165 degrees on an instant-read thermometer. The meat should be fully cooked, with no hint of pink in the juices when pierced. (If the liquid in the pot is scarce during cooking, add another dash of wine or chicken or beef broth.)
Use tongs to transfer turkey to cutting board; cover loosely with foil. Let stand for at least 15 minutes; cover the pan during this time to keep the pan juices warm. If you want to create a smooth sauce, use an immersion (stick) blender to puree the drippings and cooked vegetables.
Remove twine, if needed, and cut turkey into 1/3-inch-thick slices. Arrange them, overlapping them slightly, on a platter. Pour the cooking juices or sauce over the slices and serve.
Calories: 520; Total fat: 21 g; Saturated fat: 6g; Cholesterol: 175mg; Sodium: 870mg; Carbohydrates: 4g; Dietary fiber: 0g; Sugar: 2g; Protein: 67g
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
From cookbook author Domenica Marchetti.
Tested by Jessica Weissman; questions by e-mail to [email protected].
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