With a piece of vacuum-packed meat purchased at Famila two days ago, today I prepared a roast of turkey breast with olives and ham, a very tasty main course with tender and very succulent meat.
The turkey meat is highly digestible and economical, and if cooked well, remains moist and succulent, suitable for slices, scaloppine, and tasty roasts like this one!
Poultry, in general, is characterized by lean white meats without gluten with a rich variety of cuts, appreciated by many people of all ages.
The proteins in poultry are of “high quality” like those in eggs, milk, and red meats, the fats are mainly concentrated in the skin, and if cooked with care, they are not too caloric and suitable even for those aiming for a light diet.
Let’s head to the kitchen to prepare this simple and juicy turkey roast…
TURKEY BREAST WITH OLIVES AND HAM
The ASI Kitchen
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE TURKEY BREAST with olives and ham
- 1.76 lbs turkey breast
- 2.47 oz pitted green olives
- 2.12 oz prosciutto
- 1 glass dry white wine
- 1 onion (small)
- 2 tbsps medium mustard
- 2 sprigs rosemary
- 4 leaves sage
- to taste extra virgin olive oil
- to taste salt and pepper
- to taste vegetable broth or water
Tools RECIPE TURKEY BREAST with olives and ham
#ADV
- Saucepan
- Baking Dish
- Plastic Wrap
Preparation RECIPE TURKEY BREAST with olives and ham
Pat dry the turkey breast and rub it with 2/3 tablespoons of mustard.
Cover the meat with plastic wrap and let it absorb this flavor in the refrigerator for at least one hour.
Once the time has passed, sauté the finely chopped small onion with a little extra virgin olive oil.
Place the turkey breast in the pan, browning it on all sides to seal the meat and keep it juicy inside.
Pour in the dry white wine, allowing it to fully evaporate.
Add to the baking dish with the turkey roast, the ham cut into pieces, the aromatic herbs, and the pitted green olives, some left whole and others coarsely chopped.
Now bake the turkey breast with OLIVES and ham, seasoning with salt and pepper and continuing cooking at 375/400°F, adding vegetable broth or water as needed.
Once cooking is finished, turn off the oven, leaving the meat for a few minutes in the warmth so that the juices redistribute inside, maintaining tenderness and fragrance in the roast.
Since the dish is very rich and tasty, I added some simple boiled potatoes, which balance the flavor and, in my opinion, also look very good visually. Enjoy your meal with turkey breast with olives and ham!
Annalisa
Tips and notes
I also suggest these other preparations:.
TURKEY ROLLS WITH GORGONZOLA AND WALNUTS
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