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Friday, March 31, 2017

Roast Turkey Breast With Fig-Olive Tapenade

Melissa Clark  
  Time 1 hour 45 minutes 
 Yield 4 to 6 servings 
Featured in: Cherishing The Turkey, All Year Round. 

½ cup dried figs, trimmed
½ cup pitted kalamata olives
1 teaspoon fresh lemon juice
2 small garlic cloves, coarsely chopped
2 anchovy fillets
¼ cup extra virgin olive oil
1 boneless, skinless turkey breast, 2 to 2 1/2 pounds
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
 Mayonnaise, for serving, optional

1. Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
2. If the breast is tied up, untie it and pat dry; season with salt and pepper. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
3. When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.

Nutritional analysis per serving (4 servings)
557 calories; 33 grams fat; 7 grams saturated fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 56 grams protein; 167 milligrams cholesterol; 625 milligrams sodium

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