Recipe: Double-Cooked Red Turkey Breast

Recipe Source: Wolfert, Paula.  The Slow Mediterranean Kitchen.  John Wiley & Sons, Hoboken, 2003 p. 142-3

I had originally bought this turkey breast for another purpose.  I forget why, but we wound up scrapping that meal and I had to freeze the turkey breast.  It took up a lot of freezer space, so when I was next looking for a recipe for Sunday dinner, I decided I would make some room for myself and use the turkey breast.  The original recipe called for two whole chickens, but the turkey breast weighed about the same and so was an equal substitution. 

I made a few other changes - increasing the garlic, substituting olive oil for butter, et cetera.  The end result was delightfully tasty and I would cheerfully make it again if I had an occasion.  The funny thing was, when I finished making the turkey and started working on the sauce that goes with it, I noticed a frightening similarity between this and a normal turkey dinner with gravy.  Seriously.  If you've got a small crowd for Thanksgiving, and want to serve something a little more exotic than a typical Thanksgiving dinner, give this dish a try.  You'll be glad you did. 

Double-Cooked Red Turkey Breast (Serves 6-8; approx. $5.35/serving)

10 garlic cloves, crushed

1/8 teaspoon saffron threads, crumbled

1 1/4 teaspoons kosher salt

2 tablespoons olive oil

1 whole turkey breast (that means bone-in)

1 1/2 tablespoons paprika

1 tablespoon ground cumin

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

1/4 teaspoon Aleppo pepper (substitute cayenne if you can't find it)

1 1/2 cups water

1 onion, grated (I do this in the food processor, but my grandmother would have used a regular box grater.  What you choose to do is between you and your knuckles, but bleeding into the food is considered rude.)

Equipment:

• Dutch oven large enough to fit your turkey breast.  A snug fit is okay.
• Mini-prep miniature food processor
• 2 small bowls
• Platter
• Small saucepan

1. Put the garlic and the salt into the mini-prep.  Mash to a coarse paste. 
2. Transfer the paste to one of the small bowls and mix with the olive oil.
3. Put the turkey breast into the Dutch oven, breast side up.  Carefully rub the oil and garlic mixture under the skin. 
4. Combine the paprika, cumin, pepper, ginger and cayenne in the second small bowl.  Sprinkle over the turkey and set over medium-low heat. 
5. Cook the turkey until the steam begins to rise. 
6. Meanwhile, mix the onion into the water.  Pour around the turkey once the steam has begun to rise. 
7. Bring to a boil over high heat.  Reduce the heat to low, cover and simmer until done, about 1 hour.  The temperature should read about 160 - 170 on an instant-read thermometer. 
8. Remove the turkey from the Dutch oven; it should go on the platter. 
9. Skim the fat off the sauce.  I found it easiest to do this by pouring the sauce into a measuring cup, refrigerating it for 10 - 15 minutes, and then scraping the accumulated fat off the top.  Reserve 3 tablespoons of said fat. 
10. Put the sauce into the saucepan and reduce until it measures only 1 cup.  Keep warm.
11. Return your turkey to the Dutch oven and preheat your broiler. 
12. Rub the turkey with the reserved fat, then broil 8 - 10 minutes.  The skin will get crisp. 
13. Carve the turkey and pass the sauce on the side, like gravy. 

Note - the leftover turkey was a wonderful snack. 

Comments

[Chris]

I like that spin on turkey. Don't get me wrong, that breast probably wanted to get into the Big Green Egg (it told me so, I heard it), but this looks great;)