Stuffed Turkey Breast with Achiote, Poblano Chili Peppers and Feta Cheese



3 medium poblano chili peppers

1/4 c olive oil, plus more for the pan

4 medium cloves garlic, peeled and finely chopped

1 tbsp ground cumin

1 tsp ground achiote or annatto

1-3/4 to 2 lbs BONED TURKEY BREAST HALF, with skin attached

Salt and freshly ground black pepper As needed

4 oz crumbled Feta cheese

3 tbsp chopped fresh oregano, DIVIDED

1 c TURKEY BROTH or low-sodium chicken broth

1/2 c dry white wine




Char the poblano chili peppers over a gas flame or under the broiler until they are blackened all over (5 to 6 minutes in the oven).

Transfer to a bowl and cover with plastic wrap, allowing the peppers to steam as they cool. Discard the skins, stems and seeds. Coarsely chop the peppers.


Whisk together the oil, garlic, cumin and achiote or annatto in a small bowl.

Preheat the oven to 400 degrees F. Liberally spray a heavy roasting pan with nonstick cooking oil spray or grease it with oil.

Trim and discard any excess turkey skin that does not cover the breast. Place the turkey breast, skin side down, between 2 sheets of plastic wrap and pound it with a mallet to flatten it to a rough 12-by-9-inch rectangle, about 1/2 inch thick.

Remove the top sheet of plastic wrap; brush the turkey breast meat with half of the garlic mixture. Season liberally with salt and pepper. Spread the chopped peppers evenly across the top of the turkey, then sprinkle with Feta cheese and 2 tablespoons oregano.

Starting at the long side, roll up the turkey, tucking the ends in, to create an approximately 10-by-4-inch rolled roast (make sure the skin is not rolled up with the meat but is wrapped only around the outside of the roll).

Tie with kitchen twine in several places to secure the filling. Place the turkey roll in the prepared pan and brush with the remaining oil-garlic mixture. Sprinkle the turkey with salt and pepper.

Roast for about 40 to 45 minutes or until an instant-read thermometer inserted into the center of the meat registers 165 degrees F.

Transfer the turkey to a cutting board, tent loosely with aluminum foil, and let stand for 10 minutes.


Meanwhile, place the roasting pan over high heat on the stovetop. Add the broth and wine and bring to a boil. Use a wooden spoon to dislodge any browned bits on the bottom of the pan.

Cook about 5 minutes or until the liquid has reduced to 1 cup. Add the remaining 1 tablespoon oregano. Season with salt and pepper; mix well.

Discard the twine and cut the turkey into 1/2- to 3/4-inch slices. Drizzle with sauce. Serve warm or cold.


Nutrition Facts

388 Total Calories

18 g Total Fat

136 g Cholesterol

355 mg Sodium

7 g Total Carbohydrates

45 g Protein