Marinated Turkey Breast with Cumin, Cilantro & White Wine
As we gather this year in smaller groups, this recipe is size appropriate. Even my family who prefers dark meat finds this recipe moist and tasty! It is both traditional and original and it’s delicious hot out of the oven or the next day served cold.
- 4 Tbs mint leaves
- 4 Tbs parsley leaves
- 4 Tbs cilantro leaves
- 1 garlic clove, peeled
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 organic, free-range turkey breast (approx 2 lbs)
- Put all the ingredients, except for the turkey breast, in a food processor or blender. Process for 1 to 2 minutes to a smooth marinate. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave it in the fridge for 24 hours. Make sure the turkey is immersed in the sauce
- Preheat the oven to 425°, remove the turkey from the marinade (keeping the marinade for later) and put it on a roasting tray. Place in the oven and roast for 15 minutes, then reduce the oven temperature to 400° to cook for 15 minutes, then reduce the temperature again to 350°C. Cook until the turkey is done, another 30 to 45 minutes. To check, stick a small knife all the way into the center; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
- To prepare the sauce, heat up the turkey marinade in a small sauce pan and simmer for 15 minutes, until reduced by about half. Taste and season with some more salt and pepper.
- Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve it with the warm sauce.
- To serve cold, leave the meat to cool completely and then slice. Adjust the seasoning of the sauce once it is cold to serve on the side.
Delicious with Dineen Chardonnay or Dineen Heritage Blend.