This is a good dish for a dinner party as it doubles easily and can be
assembled a day before roasting. It looks impressive when sliced, too. To
make things easier, buy a boned turkey breast half about 1 3/4 to 2
pounds).

Achiote is the slightly musky flavored seed of the annatto tree. Although
it adds color and flavor to the turkey, it can be omitted. The peppers can
be charred and chopped up to 2 days in advance (refrigerate until ready to
use). The turkey breast can be filled and rolled 1 day in advance (wrap
tightly in plastic wrap and refrigerate until ready to use; remove the
plastic wrap before roasting).

Adapted from "Blue Eggs and Yellow Tomatoes: Recipes From a Modern Kitchen
Garden," by Jeanne Kelley


Stuffed Turkey Breast With Achiote, Poblano Chile Peppers And Feta Cheese

Serves 6

3 med poblano chile peppers
1/4 cup olive oil plus more for the pan
4 clove garlic finely chopped
1 tablespoon cumin ground
1 teaspoon ground achiote or annatto
10 1/2 lbs turkey breast half skin on preferable with rib bones attached
salt
pepper
4 ounce feta cheese crumbled
3 tablespoon oregano chopped
1 cup chicken broth
1/2 cup dry white wine

Char the poblano chle peppers over a gas flame or under the broiler until
black and blistered. Place in a bowl and cover for 10 minutes to loosen
the skin. Peel but do not rinse and chop the chiles. Whisk together the
oil, garlic, cumin and achiote or annatto in a small bowl. Preheat the
oven to 400 F Liberally spray a roasting pan with nonstick cooking oil
spray or grease it with olive oil. (The roasting pan should be sturdy
enough to be placed on the stovetop, a finishing step in this recipe.)
Use a small, sharp knife to remove the rib bones from the turkey breast
half; reserve them. Trim and discard any extra skin that does not cover
the breast meat.

Place the turkey breast meat, skin side down, between 2 sheets of plastic
wrap and pound it with a mallet to flatten it to a rough 12 x 9 inche
rectangular. Remove the top sheet of the plastic wrap; brush the turkey
breast meat with 1/2 of the garlic mixture. Season liberally with salt and
pepper. Spread the chopped chile peppers evenly across the top of the
turkey then sprinkle with the feta cheese and 2 tablespoons of oregano.
Starting at one of the long sides, roll up the turkey, tucking the ends
in, to create an approximately 10 x 4 inch rolled roast (make sure the
turkey skin does not get rolled up with the meat but is wrapped only
around the outside of the roll). Tie with kitchen twine in several places
to secure the filling. Place the turkey roll in the prppared pan and brush
with the remaining oil-garlic mixture. Nestle the reserved bones alongside
the turkey; sprinkle the meat and bones with salt and pepper. Roast for
about 40 to 45 minutes or until an instant read inserted intot he center
of the meat registers 160 degrees. Transfer the turkey to a cutting
board, tent loosely with aluminum foil, and let stand for 10 minutes.

Meanwhile place the roasting pan (with the bones still in it) over high
heat on the stovetop. Add the broth and wine and bring to a boil; use a
wooden spoon to dislodge any browned bits on the bottom of the pan. Cook
for about 5 minutes or until the liquid has reduced to 1 cup. Discard the
bones and add the remaining 1 tablespoon oregano. Season with salt and
pepper; mix well.


Discard the twine and cut the trukey into 1/2 to 3/4 inch slices. To
serve, arrange the slices on a platter and drizzle with the sauce.

Serve hot, warm or cold.


http://www.terrypogue.com/Terry

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