ITALIAN-STYLE ROAST TURKEY BREAST

Start to finish: 3 1/2 hours (1 1/2 hours active) Servings: 8

2 medium zucchini (about 1 pound) Salt 2 tablespoons extra-virgin olive oil, plus extra 1 medium yellow onion, finely chopped 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme 3 ounces finely grated Parmesan cheese 2 cups fresh breadcrumbs (made by pulsing 4 slices firm white bread in a food processor or blender) 1/2 cup whole-milk ricotta cheese Ground black pepper 5- to 7-pound bone-in turkey breast

Method

Heat the oven to 325 F. Set a rack in the lower third of the oven.

Using a food processor or box grater, coarsely grate the zucchini. In a colander, toss the grated zucchini with 1/2 teaspoon of salt, then let it drain over the sink for 20 minutes. A handful at a time, squeeze out the zucchini to remove excess liquid. Set aside.

In a large skillet over medium, heat the oil. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Add the zucchini and cook, stirring, for 2 minutes. Remove the skillet from the heat and stir in the Parmesan, breadcrumbs and ricotta. Season with salt and pepper.

Use paper towels to pat dry the turkey skin, then rub with a bit of oil and season with salt and pepper. Using your fingers, a chopstick or a grapefruit knife (my favourite), gently separate the skin from the meat on the breast, being careful not to tear it and leaving it attached at the edges. Stuff the zucchini mixture evenly under the loosened skin of the turkey (this is a messy project; just do your best), then place the turkey on a rack set in a roasting pan. Cover the breast loosely with foil.

Roast the turkey breast for 1 hour. Remove the foil and roast for an additional 1 to 1 1/2 hours, or until the turkey reaches 160 F. If the turkey starts to brown too much, cover it again with foil. Transfer the turkey breast to a platter and let it rest at least 20 minutes before carving.