Two of the favored spices of Christmas
- cinnamon and coriander - help flavor and perfume this lovely
bit of bird. No one will miss the drumsticks, guaranteed, and
there will still be delicious sandwiches the next day.
Nut-Crusted Turkey
Breast
1 (3 to 3 1/2) pound turkey breast half
with bone
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/3 cup slivered almonds
1/3 cup pine nuts or slivered almonds
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon coarsely ground black pepper
1/4 cup orange marmalade
Fresh thyme and/or sage sprigs (optional)
Persimmons (optional)
- Preheat oven to 375°F (190°C). Remove
skin from turkey breast. Place turkey breast on a lightly greased
rack in a shallow roasting pan. Combine oil, garlic, and salt.
Brush over turkey breast. Insert a meat thermometer into the
thickest part of the breast, not touching bone. Roast, uncovered,
in preheated oven for 30 minutes.
- Meanwhile, in a blender or food processor
blend or process almonds and pine nuts until finely chopped.
Place nuts in a small mixing bowl; stir in coriander, cinnamon,
and pepper. Set aside.
- Remove turkey breast from oven. Brush
surface with orange marmalade; sprinkle nut mixture over the
turkey, pressing gently so nuts adhere. Continue roasting, uncovered,
for 30 to 45 minutes longer or until meat thermometer registers
170°F (80°C). Remove from oven.
- Let the turkey stand about 15 minutes
before slicing. If desired, garnish with fresh thyme and/or sage
sprigs and persimmons.
Makes 8 servings.
Nutritional facts per serving (1/8 of recipe):
calories: 260, total fat: 8g, saturated fat: 1g, cholesterol:
88mg, sodium: 58mg, carbohydrate: 9g, fiber: 1g, protein: 38g,
vitamin A: 0%, vitamin C: 1%, calcium: 4%, iron: 14%
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
