© 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
5-6 lb TURKEY BREAST, thawed and cleaned
2 tbsp unsalted butter, melted
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
2 c arborio rice
1 qt TURKEY OR CHICKEN BROTH, simmering
1 tbsp curry powder
1 tsp salt
1 tsp freshly ground black pepper
2 lbs fresh spinach leaves, trimmed, washed and well drained
2 tbsp unsalted butter
2 c arborio rice
1 qt TURKEY OR CHICKEN BROTH, simmering
8 oz tomato paste
1 tsp cumin
1 tsp Italian seasonings
1 tsp salt
1 tsp freshly ground black pepper
1/4 lb unsalted butter
2 Medium carrots, peeled and minced
1 Large red bell pepper, seeded and minced
1/2 lb portabella mushrooms, cleaned and minced
1/2 lb shiitake mushrooms, cleaned and minced
2 Stalks celery, minced
1/2 c Parmesan cheese, grated
1/2 c Japanese bread crumbs
10 oz orange marmalade
1 Large jalapeno pepper, seeded and minced to a paste
1/2 c shelled pistachios, roughly chopped
1/4 c golden raisins
1/3 Small jicama, roughly chopped
1 tsp orange zest
2 tsp fresh ginger, peeled and minced
2 tsp fresh ginger, peeled and grated
Creme fraiche As needed
Fresh rosemary sprigs, cleaned As needed
1. TURKEY BREAST
In a shallow roasting pan, place turkey breast, bone side up on a meat rack. Brush skin with 2 tablespoons butter. Sprinkle interior and exterior with salt and pepper.
Roast in a preheated 325 degree F. oven for 1-1/2 to 2-1/4 hours or until the internal temperature reaches 165 degrees F in the thickest part of the breast.
2. RISOTTO and WILD MUSHROOMS NAPOLEON
Following the directions below, prepare curry risotto, spinach, tomato risotto and wild mushroom mixture. Layer each in a baking pan. Bake, uncovered, in a preheated 350 degree F oven for 30 minutes.
CURRY RISOTTO
Melt 2 tablespoons butter in a heavy saucepan over medium-low heat.
Add 2 cups arborio rice and cook, uncovered, stirring constantly for 2-3 minutes. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
Continue adding simmering broth, about 1/2 cup at a time. Cook mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente.
Remove from heat, stir in curry and 1 teaspoon each salt and black pepper.
Place in baking pan and hold until additional layers are added.
SPINACH
Arrange well drained raw spinach atop curry risotto.
TOMATO RISOTTO
Melt 2 tablespoons butter in a heavy saucepan over medium-low heat.
Add 2 cups arborio rice and cook, uncovered, stirring constantly for 2-3 minutes. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
Continue adding simmering broth, about 1/2 cup at a time. Cook mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente.
Remove from heat, stir in tomato paste, cumin, Italian seasonings and 1 teaspoon each salt and black pepper.
Layer atop spinach.
WILD MUSHROOMS
Melt 1/4 pound butter in saute pan.
Saute carrots, bell pepper, mushrooms and celery in melted butter.
Spread mushroom mixture as fourth layer in the baking pan.
Sprinkle with Parmesan cheese and Japanese bread crumbs.
3. JALAPENO ORANGE GINGER MARMALADE
Combine orange marmalade, jalapeno, pistachios, raisins, jicama, orange zest and minced and grated fresh ginger. Best if prepared just before service.
4. SERVICE
Place the Risotto/Mushroom Napoleon in the center of the serving plate.
Fan slices of turkey breast at the bottom edge of the Napoleon, from 4 o'clock to 8 o'clock.
Spoon marmalade below turkey slices.
Garnish with creme fraiche and fresh rosemary sprigs.