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Umbrian-Style Turkey Breast

Source of Recipe


How to Read a French Fry






List of Ingredients



• 2 tsp coarsely ground black pepper
  
• 2 tsp fennel seeds
  
• 2 tsp kosher salt
  
• 1 (3-3/4-lb.) bone-in turkey breast
  
• 2 Tbsp olive oil
  






Instructions



1. Using a mortar and pestle, spice grinder or coffee mill, smash or process the pepper, fennel seeds and salt until finely ground. Set aside.
   
   
2. Rinse turkey with cold water, pat dry and place in pan. Rub the spice mixture evenly over the turkey, making sure to get as much seasoning as possible under the skin so that the meat is seasoned, as well. Drizzle the oil over the turkey and gently rub to evenly coat with oil and to push the spices into the meat. Marinate for 1 hour at room temperature, or cover loosely and refrigerate for 2 hours.
   
   
3. Preheat the oven to 325 degrees (F). Have ready a roasting pan fit with a wire rack.
   
   
4. Transfer the turkey to the rack and roast, until the interior temperature reaches about 160 degrees (F), about 55 minutes. (Federal guidelines call for a final internal temperature of 170 degrees for turkey breast. To test for doneness, check the roast in several places with an instant-read thermometer, being careful not to touch the bone with the tip of the thermometer.)
   
   
5. Remove the turkey from the oven, tent with aluminum foil, and let it rest for 20 to 30 minutes, which will allow the temperature to continue to rise.
   
   To serve, carve the turkey into thin slices and pile onto a platter or individual plates. Spoon over any juices from the roasting pan.
   
   Makes 6 servings.