This is part two of our Thanksgiving special. Check out part one here.
I’m not in the mood to roast a whole turkey this year so I came up with this easy tasty boneless breast roast that’s ready after about 90 minutes in a hot oven.
The flavor of the Diestel turkey is out of this world, so much better than those factory-raised frozen birds in the supermarket.
These off-the-grid organic turkeys from Sonora, in the Sierra foothills, get to range about the farm and eat only organic grains raised on the farm.
The breast meat is tender and full of mild flavor. My stuffing and roasting broth keep the breast moist while it roasts.
Make sure each bite has some of the crispy skin, tender breast meat and mellow spinach stuffing topped with salty prosciutto. You won’t be sorry.
Add a starch and your Thanksgiving dinner is ready to serve in less than 2 hours. That way you can linger over your morning coffee before getting ready for your guests.
Make my easy pumpkin ricotta cheesecake the day before for a light dessert full of fall spice.
- 1 4 Pound turkey breast, deboned and butterflied
- 2 pounds fresh spinach
- ½ onion, finely diced
- ½ cup grated parmigiano
- 6 slices prosciutto
- 5 tablespoons extra virgin olive oil
- 3 sprigs fresh flat Italian parsley
- 3 lemon slices
- 4 leaves fresh sage
- 1 cup dry white wine
- 1 cup water or broth
- Sea salt and black pepper to taste
- Heat the oven to 375 degrees.
- Over medium heat 2 tablespoons of extra virgin olive oil in a wide pot.
- When the oil is hot saute the onions until they are translucent and tender.
- Add about an inch of water to the bottom of the pot and raise the heat to medium-high.
- Add as much of the spinach as you can to the pot and turn it to mix it with the onions and to help it all wilt. Sprinkle lightly with sea salt.
- Add more spinach until all of it is wilted.
- Put the spinach in a bowl and mix in the grated parmigiano and set the spinach aside to cool.
- Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. (Save time. Ask your butcher to butterfly the breast for you.)
- Spread the spinach mixture across the breast, leaving a 1½ inch border all around.
- Put the prosciutto slices in a single layer over the spinach.
- Beginning at one end, firmly roll up the turkey breast and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
- In a casserole lay out the parsley, sage and lemon slices to form a bed for the roast.
- Rub a tablespoon of olive oil well all over.
- Sprinkle sea salt and freshly ground black pepper evenly over the roast.
- Pour in the white wine, water (or broth) into the bottom of the casserole. Sprinkle olive oil over the liquid.
- Roast in a preheated 375 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees. The temperature will rise to 160 degrees as it rests. (I’m using an off-the-grid organic turkey but if your roasting a supermarket turkey you may want to leave it in the oven longer, until the internal temperature reaches 165 degrees.)
- Baste the roast with the pan juices several times during roasting. (Add more wine and water to maintain about an inch of liquid in the casserole.
- Remove the breast roll from the pan and loosely cover with foil.
- Pour the pan juices through a strainer into a pan. Skim off excess oil.
- Keep the pan gravy over very low heat to keep it warm.
- After the roast has rested for about 20 minutes, slice it thinly and arrange the spirals on a serving platter.
- Pour the pan gravy over the slices. (If you have more gravy, serve it at the table.)
- Serve immediately.