Nut-Crusted Turkey Breast
Two of the favored spices of wintertime—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.
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)
- 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 Information 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.