Spicy Turkey Breast
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 tsps
Kosher Salt1 tsp
Oregano (dried)1 tsp
Onion Powder1 tsp
Paprika (smoked)2 tsps
Chili Paste (calabrian)6 tbsps
Extra-Virgin Olive OilDirections:
1
Watch how to make this recipe
2
Special equipment: Butcher's twine Preheat the oven to 425 degrees F
3
Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl
4
Set aside
5
Mix together the cornbread and milk in a medium bowl
6
Allow the mixture to soak for 10 minutes
7
Stir in the sausage, Pecorino and chili paste
8
Use your hands to mix well
9
Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book
10
Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up
11
Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart
12
Rub the seasoning mix all over the turkey
13
Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil
14
Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops
15
Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more
16
Allow the turkey to rest for 10 minutes before slicing and serving