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Turkey Breast 11

Make Turkey Breast 11 at home with Olive Oil Plus, Garlic Finely Chopped, Feta Cheese Crumbled, and Chicken Broth. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 4 clove
• 4 oz
• 1 cup

Method (preview)

1. 1

   Char the poblano chle peppers over a gas flame or under the broiler until black and blistered.

2. 2

   Place in a bowl and cover for 10 minutes to loosen the skin.

3. 3

   Peel but do not rinse and chop the chiles.

4. 4

   Whisk together the oil, garlic, cumin and achiote or annatto in a small bowl.

5. 5

   Preheat the oven to 400 F Liberally spray a roasting pan with nonstick cooking oil spray or grease it with olive oil. (The roasting pan should be sturdy enough to be placed on the stovetop, a finishing step in this recipe.) Use a small, sharp knife to remove the rib bones from the turkey breast half; reserve them.

6. 6

   Trim and discard any extra skin that does not cover the breast meat.

7. 7

   Place the turkey breast meat, skin side down, between 2 sheets of plastic wrap and pound it with a mallet to flatten it to a rough 12 x 9 inche rectangular.

8. 8

   Remove the top sheet of the plastic wrap; brush the turkey breast meat with 1/2 of the garlic mixture.

9. 9

   Season liberally with salt and pepper.

10. 10

    Spread the chopped chile peppers evenly across the top of the turkey then sprinkle with the feta cheese and 2 tablespoons of oregano.

11. 11

    Starting at one of the long sides, roll up the turkey, tucking the ends in, to create an approximately 10 x 4 inch rolled roast (make sure the turkey skin does not get rolled up with the meat but is wrapped only around the outside of the roll).

12. 12

    Tie with kitchen twine in several places to secure the filling.

13. 13

    Place the turkey roll in the prppared pan and brush with the remaining oil-garlic mixture.

14. 14

    Nestle the reserved bones alongside the turkey; sprinkle the meat and bones with salt and pepper.

15. 15

    Roast for about 40 to 45 minutes or until an instant read inserted intot he center of the meat registers 160 degrees.

16. 16

    Transfer the turkey to a cutting board, tent loosely with aluminum foil, and let stand for 10 minutes.

17. 17

    Meanwhile place the roasting pan (with the bones still in it) over high heat on the stovetop.

18. 18

    Add the broth and wine and bring to a boil; use a wooden spoon to dislodge any browned bits on the bottom of the pan.

19. 19

    Cook for about 5 minutes or until the liquid has reduced to 1 cup.

20. 20

    Discard the bones and add the remaining 1 tablespoon oregano.

21. 21

    Season with salt and pepper; mix well.

22. 22

    Discard the twine and cut the trukey into 1/2 to 3/4 inch slices.

23. 23

    To serve, arrange the slices on a platter and drizzle with the sauce.