Roast Turkey Breast with Grapes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 20 mins
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Servings
6
-
Calories
410 kcal
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Course
Main Course
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Cuisine
Italian
Roast Turkey Breast with Grapes
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Roast turkey breast with grapes is a tasty and delicate Italian meat recipe that is simple yet original.Cook the turkey breast in a high-bottomed pan with a mixture of herbs, lemon zest, garlic, dry white wine and Marsala (or a similar wine). Then add the grapes toward the end of cooking.
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Ingredients
- 1 kg turkey breast 2.2 pounds
- 1 bunch grapes ~50 grapes
- 150 ml dry white wine ⅔ cup
- 250 ml marsala 1 cup, or other fortified wine (Port, Sherry, Vermouth for example)
- 30 g Parmigiano Cheese ⅓ cup, grated
- 40 g butter ⅓ stick
- ½ lemon zest
- 1 clove garlic
- 4 rosemary sprigs
- 5 sage leaves
- 3 tablespoons olive oil extra virgin
- salt to taste
- pepper to taste
Instructions
- Place the meat in a bowl and coat it with Marsala or other fortified wine at your disposal (Port, Sherry, Vermouth for example).
- Let the meat marinate for about half an hour.
- Chop rosemary needles, garlic, sage leaves and lemon zest in the blender.
- Add the grated Parmigiano cheese, salt, pepper and finally the cold butter.
- With the help of a fork, mix all these ingredients until you get a thick mixture. Set aside.
- Drain and dry the turkey breast well. Keep and set aside the marinade.
- On a cutting board remove the fatty parts and bone residue if there are any.
- With a long, narrow knife, make long holes in three or four places on the meat, spaced apart.
- Finally insert, pushing well into the bottom of the cut, the herb and butter mixture.
- Using butcher's twine, tie the turkey breast together widthwise in several places and also lengthwise. This is to hold the meat together. This step is not mandatory as the meat is not stuffed or rolled, but remains in one piece even if it's pierced to insert seasonings. Tying is used to give the meat a more regular and compact shape when cutting the roast to serve it.
- In a high-bottomed skillet, put extra virgin olive oil with a knob of butter and a sprig of rosemary.
- Add the turkey breast, brown it on all sides over high heat and salt it well.
- When the turkey breast is well browned, deglaze with white wine and let it evaporate over a high flame.
- Then lower the heat and add the marinade that you have kept aside.
- Cover with the lid and cook the turkey roast for about 45 minutes.
- Turn the roast a couple of times during cooking and make sure it does not stick to the bottom. If necessary, add hot broth or, alternatively, hot water.
- Meanwhile, prepare the grapes. Wash the grapes and cut some of them in half so that they release their juice into the cooking sauce. The others leave them whole.
- After about 30 minutes from the start of cooking, add the grapes and finish cooking.
- Let the meat cool a bit before cutting it up.
- Cut roast turkey breast with grapes into slices and serve with the cooking juices and stewed grapes.
Nutrition Information
Show Details
Serving
100g
Calories
410kcal
(21%)
Carbohydrates
14g
(5%)
Protein
41g
(82%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
108mg
(36%)
Sodium
481mg
(20%)
Potassium
483mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
257IU
(5%)
Vitamin C
6mg
(7%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 410kcal | 21% |
| Carbohydrates | 14g | 5% |
| Protein | 41g | 82% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 108mg | 36% |
| Sodium | 481mg | 20% |
| Potassium | 483mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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