Here’s why you should serve a turkey dinner in the spring
Save turkey for holiday feasting? Not anymore. A boneless turkey breast, roasted in just over an hour, can be a midweek entrée, or the cornerstone of a company dinner.
Lean and lovely boned turkey breasts, 1 1/2 to 2 pounds, require very little of the cook’s attention. Once the flavoring ingredients are added and the bird is in the oven, most of the work is done. It’s the perfect amount for a small family, with four large or six small servings. For smaller families, there will be luscious leftovers, perfect for nextday lunches.
Mediterranean Turkey Breast
Yield: 6 servings
INGREDIENTS
2tablespoons all-purpose flour 1boneless turkey breast, skin on, about 1 1/2 pounds; see cook’s notes 1tablespoon olive oil
8large cloves garlic, peeled and chopped
11/2 cups dry white wine 1(141/2-ounce) can diced “ready-cut” tomatoes, partially drained
1/3 cup pitted imported black olives
3tablespoons chopped fresh basil
1tablespoon chopped fresh oregano (or 1 teaspoon dried)
Pinch dried red chili flakes 1tablespoon tomato paste Salt and pepper
For serving: Fettuccine or penne, cooked al dente and drained
Optional: 1/2-1 teaspoon finely minced lemon peel (zest), colored part only Optional garnish: 1tablespoon drained capers Optional garnish: Sprigs of fresh basil
DIRECTIONS
1. Lightly dust turkey with flour. Heat olive oil in a 5-quart Dutch oven on medium-high heat. Add turkey breast, skin down. Brown well on both sides, about 5 minutes. Remove pan from heat. Remove turkey from pan.
2. Add garlic to pan; the oil in the pan will probably be hot enough to lightly brown the garlic after 1-2 minutes; stir it frequently. Add wine and tomatoes to pan. Return to mediumhigh heat. Scrape the sides and bottom of pan to loosen any brown bits. Add basil, oregano, chili flakes and tomato paste. Stir to combine. Add salt and pepper to taste. Bring to a simmer.
3. Place turkey breast in center of sauce. Cover and simmer on low heat for 1 hour and 10minutes. Test turkey breast for doneness using an instant-read thermometer. It should register 170degrees in thickest part of breast. Taste sauce; adjust seasonings as needed, adding more salt or pepper. If it needs a boost, add a little finely minced lemon zest.
4. If desired, remove skin from turkey. Place hot, cooked pasta on a platter with a lip or in a large, shallow pasta bowl. Place sliced turkey on top, overlapping slightly like a fan. Spoon sauce on top. If desired, sprinkle capers on top. Garnish with sprigs of fresh basil.
Cook’s notes: If the turkey breast has a pop-up timer, gently remove it.
To save time, you can substitute a large jar of your favorite prepared tomatobased marinara pasta sauce, such as arrabiatta or tomato with basil and skip Step
No. 2.