© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 lbs TURKEY BREAST ROAST
1-oz olive oil
1/4 tsp dry rubbing sage
1/4 tsp kosher salt
1/4 tsp coarse grind black pepper
2 tsp dry lavender
1/4 c honey
3 c orange juice
2-1/2 c heavy cream
2-1/2 c TURKEY STOCK or chicken stock
3 lbs yellow polenta
As needed unsalted butter
To Taste salt and freshly ground pepper
As needed olive oil
2 Medium red onions, julienne cut
To Taste salt and freshly ground black pepper
4 lbs escarole
As needed unsalted butter
For garnish dry cranberries
Rub turkey breast roast with olive oil. Sprinkle with sage, salt and pepper.
Mix dry ground lavender, honey and orange juice together making a glaze for the turkey breast roast. Brush turkey roast with lavender glaze.
Place, on a rack, in preheated oven at 325 degrees F for 40 minutes. (Cooking weight: 45 minutes per 2-1/4 pounds (1 kg) or 20 minutes per 1 pound (450g)). Continue to roast until the internal temperature reaches 165 degrees F.
Baste turkey breast every 20 minutes while cooking.
Bring heavy cream and stock to a boil.
Slowly mix in polenta.
Add butter and adjust seasoning with salt and pepper.
Sauté red onions with olive oil, salt and pepper. Continue to cook until caramelized.
Add escarole and finish with butter.
Slice turkey breast. Place on a warm 10" dinner plate along with polenta and caramelized onions.
Garnish with dry cranberries.