Roasted Medallions of Sage-Wrapped Turkey Breast

By Michael DeMaria


1 18-20 lb WHOLE TURKEY

1 lb whole fresh sage

As needed olive oil

10 lbs sweet potatoes, peeled

1 lb butter pats

As Needed brown sugar

As Needed ground cinnamon

As Needed freshly grated nutmeg

1/4 c olive oil

5 lbs spinach, washed and dried well

1/4 c garlic, minced

5 c heavy cream

1 lb butter

3/4 c parsley, chopped

As needed salt and pepper to taste

As needed chervil




Fabricate turkey, removing the breasts and splitting them into 5 to 6 ounce loins. Wrap fresh sage leaves around loins and secure with butcher's twine.

Add oil to a hot skillet and sear turkey.

Finish in a 375 degree F. oven until turkey is cooked throughout. Reserve for service.


Slice sweet potatoes 1-inch thick on the bias and lay on a full sized sheet pan. Place a pat of butter on each, sprinkle liberally with brown sugar and dust with spices. Bake at 325 degrees F. for 40-50 minutes until fork tender. Reserve.


In a saute pan, heat 1/4 cup oil and add spinach and garlic. Cook until spinach is wilted.

Add cream and reduce to thicken. Finish with butter and chopped parsley. Season to taste.


Place a potato in the center of each plate. Lay a mound of spinach on top of the potato and place turkey medallion on the spinach. Garnish with fresh chervil.


Nutrition Facts

Total Calories 1090

Calories from Fat 600

Total Fat 67 g

% Daily Total Fat 103

Saturated Fat 38 g

% Daily Saturated Fat 190

Cholesterol 285 g

% Daily Cholesterol 95

Sodium 720 mg

% Daily Sodium 30

Total Carbohydrates 78 g

% Daily Total Carbohydrates 26

Dietary Fiber 10 g

% Daily Dietary Fiber 40

Sugars 32 g

Protein 47 g

% Daily Protein 910

% Daily Vitamin C 70

% Daily Calcium 40

% Daily Iron 40