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Italian-Style Turkey Breast
(Serves 4)
Ingredients:
2-1/2 to 3-pound bone-in turkey breast
Melted butter, to brush skin
Salt and pepper
Stuffing:
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon chopped fresh thyme
4 ounces fresh spinach, coarsely chopped
1/4 cup grated Parmesan cheese
1/3 cup ricotta cheese
1 cup fresh Italian bread crumbs (pulse bread in a food processor or blender)
Salt and pepper
Directions:
To make the stuffing:
Heat the olive oil in a medium skillet over medium-high heat.
Add the onion and saute until just beginning to brown, 3-4 minutes.
Add the garlic and thyme and cook for 1 minute.
Add the chopped spinach and cook, stirring, for 2-3 minutes or until wilted.
Transfer the mixture to a bowl and set aside to cool for 10 minutes.
Stir in the Parmesan, ricotta, and breadcrumbs; season with salt and pepper.
Preheat the oven to 375 degrees F.
Using your fingers or a small paring knife, gently separate the turkey skin from the meat to form a pocket, being careful not to tear it and leaving it attached at the edges. Spread the spinach stuffing evenly under the skin. Place the turkey breast on a rack set in a roasting pan. Brush some of the melted butter over the skin and season with salt and pepper. Brush the turkey with butter again about half way through roasting time. Roast for 60 to 75 minutes, or until the internal temperature is 150 degrees F. Remove from the oven and allow to rest 10-15 minutes before carving.
2-1/2 to 3-pound bone-in turkey breast
Melted butter, to brush skin
Salt and pepper
Stuffing:
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 garlic clove, minced
1 teaspoon chopped fresh thyme
4 ounces fresh spinach, coarsely chopped
1/4 cup grated Parmesan cheese
1/3 cup ricotta cheese
1 cup fresh Italian bread crumbs (pulse bread in a food processor or blender)
Salt and pepper
Directions:
To make the stuffing:
Heat the olive oil in a medium skillet over medium-high heat.
Add the onion and saute until just beginning to brown, 3-4 minutes.
Add the garlic and thyme and cook for 1 minute.
Add the chopped spinach and cook, stirring, for 2-3 minutes or until wilted.
Transfer the mixture to a bowl and set aside to cool for 10 minutes.
Stir in the Parmesan, ricotta, and breadcrumbs; season with salt and pepper.
Preheat the oven to 375 degrees F.
Using your fingers or a small paring knife, gently separate the turkey skin from the meat to form a pocket, being careful not to tear it and leaving it attached at the edges. Spread the spinach stuffing evenly under the skin. Place the turkey breast on a rack set in a roasting pan. Brush some of the melted butter over the skin and season with salt and pepper. Brush the turkey with butter again about half way through roasting time. Roast for 60 to 75 minutes, or until the internal temperature is 150 degrees F. Remove from the oven and allow to rest 10-15 minutes before carving.
Italian-Style Turkey Breast
In this recipe, a mixture of cheese, vegetables and bread crumbs is stuffed under the skin of the turkey breast before roasting. The stuffing not only adds flavor but insulates the meat ... you'll be surprised how tender and moist it is. When you carve the breast, make sure that every slice has a little bit of stuffing and skin at the top.
The government recommends cooking turkey breast to 165 degrees F (74°C). We prefer our turkey breast at 150 degrees F (66°C), at which point it is much juicier. Remember that meat continues cooking even after you pull it from the oven. So you decide what degree of doneness you prefer.
The government recommends cooking turkey breast to 165 degrees F (74°C). We prefer our turkey breast at 150 degrees F (66°C), at which point it is much juicier. Remember that meat continues cooking even after you pull it from the oven. So you decide what degree of doneness you prefer.
ITALIAN THANKSGIVING DINNER > ITALIAN-STYLE TURKEY BREAST
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Cuisinart Roasting Pans are designed to hold turkeys, chickens, and large roasts. Riveted stainless steel handles make placing the roasters into the oven, and lifting them out, safe and hassle free. Solid stainless steel racks allow heat to circulate and let meat or poultry drain as it cooks.