Turkey Tonnato
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Garlic (finely chopped)2 tsps
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)2 tbsps
Water1 tbsp
Lemon Juice (fresh)2 tsps
Anchovy PasteDirections:
1
Make filling and prepare roast: Put oven rack in middle position and preheat oven to 350°F
2
Stir together tapenade, zest, garlic, and rosemary in a small bowl
3
Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you
4
Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side
5
Open breast like a book
6
Season breast with 1 teaspoon salt and 1/2 teaspoon pepper
7
Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides
8
Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast)
9
Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string
10
Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper
11
Put oven rack in middle position and preheat oven to 350°F
12
Stir together tapenade, zest, garlic, and rosemary in a small bowl
13
Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you
14
Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side
15
Open breast like a book
16
Season breast with 1 teaspoon salt and 1/2 teaspoon pepper
17
Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides
18
Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast)
19
Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string
20
Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper
21
Cook roast: Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total
22
Transfer to a 13- by 9-inch roasting pan and add wine to pan
23
Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour
24
Transfer roast to a platter to cool, reserving pan juices
25
Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours
26
Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total
27
Transfer to a 13- by 9-inch roasting pan and add wine to pan
28
Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour
29
Transfer roast to a platter to cool, reserving pan juices
30
Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours
31
Make sauce: Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth
32
Transfer to a bowl and season with salt and pepper
33
Cover bowl with plastic wrap and chill until cold, about 1 hour
34
Purée tuna (including oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth
35
Transfer to a bowl and season with salt and pepper
36
Cover bowl with plastic wrap and chill until cold, about 1 hour
37
Assemble turkey tonnato: Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce
38
Bring turkey and sauce to room temperature, about 1 hour
39
Serve with lemon wedges, capers, and parsley
40
Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce
41
Bring turkey and sauce to room temperature, about 1 hour
42
Serve with lemon wedges, capers, and parsley