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COOKING SCHOOL

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tips, techniques, and recipes.

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GAIL GRECO

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Introduction | Tips and Techniques | Preparation | Cooking | Carving and Serving

Recipes:
Fruit and Couscous Stuffing | Chestnut and Sausage Stuffing | Herb-Roasted Turkey Breast with Rosemary Apple Salsa

Recipe:Herb-Roasted Turkey Breast with Rosemary Apple Salsa

Servings: 6

Herb-Roasted Turkey Breast with Rosemary Apple Salsa

Here is our choice this holiday for those who want to cook only white meat or for those who are having a small group. Turkey breasts are easy to cook any time of year and leftovers from this recipe make delicious mid-week lunch meat.

INGREDIENTS

Turkey:
2	cups balsamic vinegar
1/4	cup water
1/4	cup sea salt
2	tablespoons dried crushed rosemary
1	teaspoon black pepper
1/4	teaspoon marjoram
1/4	teaspoon lemon zest
1	3-3 1/2 pound bone-in turkey breast

Salsa:
3/4	cup diced yellow bell pepper
3/4	cup diced unpeeled Gala apple
3/4	cup diced unpeeled Jonagold apple
1	teaspoon sugar
1/4	cup finely diced dried apricots
3	tablespoons minced green onion, white and green parts
3	tablespoons fresh lemon juice
1 1/2	tablespoons extra virgin olive oil
3	teaspoons finely chopped fresh or dried crushed rosemary
1/2	teaspoon salt
	Freshly milled black pepper to taste

METHOD

Preheat the oven to 375°. In a medium bowl, combine the vinegar, water, salt, rosemary, pepper, marjoram, and lemon zest; set aside. Place the turkey breast in a medium baking pan and pour the seasoned marinade over the turkey. Refrigerate at least 2 hours, turning the turkey several times to soak in the marinade.

Remove the turkey from the marinade; reserve marinade. Place turkey, skin-side-up in a baking pan coated with DuPont SilverStone® non-stick. Cover with the marinade. Baste the turkey breast with the marinade several times during the cooking process. Cook until the breast reaches an internal temperature of 170° (about 1 hour).

Meanwhile, as the turkey cooks, prepare the salsa. Combine all of the salsa ingredients into a medium-sized bowl. Cover and refrigerate until ready to serve.

Remove the turkey breast from the oven and let stand 15 minutes. Allow the salsa to come to room temperature by removing it from the fridge when the turkey comes out of the oven. To serve, slice the turkey breast and serve with the salsa.