© 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
1 (1-1/2 lbs ) TURKEY BREAST, boneless skinless
Salt and freshly ground pepper To Taste
2 Medium shallots, peeled and finely chopped
2 cloves garlic, finely chopped
2 tbsp extra virgin olive oil, divided
1/2 c dry white wine
1 c panko bread crumbs
1 Bunch Italian parsley, finely chopped
4 oz mixed greens, washed, drained and chilled
1 bunch thin asparagus, blanched in boiling, salted water for 2 minutes and chilled in ice water
2 tbsp extra virgin olive oil
1 Large lemon, juiced (about 1/4 c)
Salt and freshly ground pepper To Taste
2 oranges, peel and membranes removed, sectioned
1 avocado, peeled, pitted and cubed
STUFFED TURKEY
Place turkey skin side down on a heavy cutting board. Cover with plastic wrap and pound with a meat mallet or small sauté pan until very flat. Season with salt and pepper and set aside.
Sauté shallots and garlic in 1 tablespoon oil until soft. Deglaze with wine and cook until pan is dry.
Let cool, then mix with breadcrumbs and parsley. Spread mixture over turkey and press into the surface. Roll up tightly and secure with toothpicks or kitchen string. Preheat oven to 350 degrees F.
Meanwhile, in a large skillet heat remaining oil over medium-high heat; add turkey roll and sear on all sides until browned and crisp.
Transfer skillet to preheated oven and finish cooking for 20 to 30 minutes or until cooked to an internal temperature of 165 degrees F.
SALAD
Mix greens and asparagus with olive oil and lemon juice; season to taste with salt and pepper.
SERVICE
For service: Portion salad onto serving plates and top with oranges and avocado.
Slice turkey 1/2-inch thick and place slices on salad. Drizzle with any cooking juices.