Should you save turkey for special occasions? Not anymore. A boneless turkey breast, cooked in a little over an hour, can be a midweek meal, or the center of a fancy dinner.
Lean and attractive boneless turkey breasts, weighing 1 1/2 to 2 pounds, need very little attention from the cook. Once the flavoring ingredients are added and the bird is in the oven, most of the work is done. It's the perfect amount for a small family, with four large or six small servings. For smaller families, there will be delicious leftovers, perfect for next-day lunches.
Mediterranean Turkey Breast
Yield: 6 servings
INGREDIENTS
2 tablespoons all-purpose flour
1 boneless turkey breast, with skin, about 1 1/2 pounds; see cook's notes
1 tablespoon olive oil
8 large cloves garlic, peeled and chopped
1 1/2 cups dry white wine
1 (14 1/2-ounce) can diced 'ready-cut' tomatoes, partially drained
1/3 cup pitted imported black olives
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
Pinch of dried red chili flakes
1 tablespoon tomato paste
Salt and pepper
To serve: Fettuccine or penne, cooked al dente and drained
Optional: 1/2-1 teaspoon finely minced lemon peel (zest), colored part only
Optional garnish: 1 tablespoon drained capers
Optional garnish: Sprigs of fresh basil
Cook's notes: If the turkey breast has a pop-up timer, gently remove it.
To save time, you can use a large jar of your favorite premade tomato-based pasta sauce, such as arrabiatta or tomato with basil and skip Step No. 2.
DIRECTIONS
1. Lightly coat turkey with flour. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Add turkey breast, with the skin down. Brown well on both sides, about 5 minutes. Remove pan from heat. Remove turkey from pan.
2. Add garlic to pan; the oil in the pan will probably be hot enough to lightly brown the garlic after 1-2 minutes; stir it frequently. Add wine and tomatoes to the pan. Return to medium-high heat. Scrape the sides and bottom of the pan to loosen any brown bits. Add basil, oregano, chili flakes and tomato paste. Stir to combine. Add salt and pepper to taste. Bring to a simmer.
3. Place turkey breast in the middle of the sauce. Cover and simmer on low heat for 1 hour and 10 minutes. Test turkey breast for doneness using an instant-read thermometer. It should register 170 degrees in the thickest part of the breast. Taste the sauce; adjust the seasonings as needed, adding more salt or pepper. If it needs more flavor, add a little finely minced lemon zest.
4. If desired, remove the skin from the turkey. Place hot, cooked pasta on a platter with a rim or in a large, shallow pasta bowl. Place sliced turkey on top, overlapping slightly like a fan. Spoon sauce on top. If desired, sprinkle capers on top. Garnish with sprigs of fresh basil.
Award-winning food writer Cathy Thomas has written three cookbooks, including '50 Best Plants on the Planet.' Follow her at @CathyThomas Cooks.com.
