Turkey Tonnato

Name: Turkey Tonnato
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 1 teaspoon black pepper; 237 milliliters dry white wine; 1 leave Accompaniments: lemon wedges; capers; chopped fresh flat parsley; 2 teaspoons finely chopped fresh rosemary; 1 Tbsp finely chopped garlic; 1 Tbsp fresh lemon juice; 1 Tbsp finely grated fresh lemon zest; 3 Tbsps black-olive tapenade; 118 milliliters extra-virgin olive oil; 2 teaspoons salt; 170 grams chunk light tuna in olive oil (do not drain); 2 kilograms boneless turkey breast half with skin; 2 Tbsps water

Turkey Tonnato might be just the main course you are searching for. One serving contains 567 calories, 74g of protein, and 26g of fat. This gluten free, dairy free, and primal recipe serves 6. Head to the store and pick up lemon zest, pepper, wine, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Ingredients you will need

Rosemary

Tapenade

Garlic

Equipment you will use

Bowl

Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. 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. Open breast like a book. Season breast with 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Whole Turkey

Salt

Equipment you will use

Knife

Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides. Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Turkey Breast

Spread

Pepper

Whole Turkey

Roll

Salt

Equipment you will use

Kitchen Twine

Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total.

Ingredients you will need

Olive Oil

Whole Turkey

Equipment you will use

Frying Pan

Transfer to a 13- by 9-inch roasting pan and add wine to pan. Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160°F, about 1 hour.

Ingredients you will need

Whole Turkey

Wine

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer roast to a platter to cool, reserving pan juices. Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

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.

Ingredients you will need

Anchovy Paste

Lemon Juice

Olive Oil

Water

Tuna

Cooking Oil

Equipment you will use

Blender

Frying Pan

Transfer to a bowl and season with salt and pepper. Cover bowl with plastic wrap and chill until cold, about 1 hour.

Ingredients you will need

Salt And Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut chilled turkey roast into 1/4-inch-thick slices, discarding strings, then top with chilled sauce. Bring turkey and sauce to room temperature, about 1 hour.

Ingredients you will need

Whole Turkey

Sauce

Serve with lemon wedges, capers, and parsley.

Ingredients you will need

Lemon Wedge