Roast Turkey Breast – Perfect for Small Thanksgiving Dinner, from Vicki Delany #Thanksgiving #Recipe

 Canadian Thanksgiving was a few weeks so, and this year the celebration was very pared down for me as most of my family were travelling.  There was only my eldest daughter, my mother, and me this year.  So I did a turkey breast rather than the entire beast.  My daughter is a big fan of the Israeli-English chef Yotam Ottolenghi, and this recipe is from his book, Ottolenghi, the Cookbook.

It was the perfect amount to serve eaters, with some left-overs for those essential post-feast sandwiches.

Note that the turkey breast needs to marinade overnight.

Roast Turkey Breast

Ingredients:

4 tbsp mint leaves

4 tbsp parsley leaves

4 tbsp coriander leaves

1 garlic clove, peeled

60 ml lemon juice

60 ml olive oil

125 ml white wine

½ tsp ground cumin

½ tsp salt

½ tsp black pepper

1 small turkey breast on the bone. About 1 kg.

Directions:

1. Put all the ingredients except the turkey breast in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours. Make sure the turkey is immersed in the sauce.
2. Preheat the oven to 425 F. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray.
3. Place in the oven and roast for 15 minutes, then reduce the temperature to 400 °F. Continue to cook for 15 minutes, then reduce the temperature again to 350°F. Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
4. To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half.
5. Taste and season with some more salt and pepper.
6. Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve with the warm sauce.

 

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