Tuscan Roast Turkey

  • SERVING SIZE 1 plate
  • PREP TIME 1 hr. 10 mins.
  • TOTAL TIME 1 hr. 25 mins.

A spicy basil pomodoro crudo sauce complements the richness of roasted turkey, creating a harmony of flavors and a unique presentation. Serve with a dry Riesling for a delicious and filling lunch or dinner entrée.

Ingredients

 

Tuscan Roast Turkey

1 slice

Bias-cut French bread (6 to 7 inches long, ¾ to 1 inch thick), brushed with garlic oil

¼ cup

Basil pesto

3 oz.

Pomodoro Crudo Sauce

2 ¾ oz.

Ricotta salata, shredded

3 oz.

Roasted Rainbow Carrots and Fingerling Potatoes

Balsamic glaze, drizzle

 

Pomodoro Crudo Sauce

Yield: 6 oz. 

2 tbsp.

Capers, small

2 tbsp.

Olive oil

4 tbsp.

Black olives, pitted

5 ea.

Anchovies, salted, rinsed, finely chopped

2 ea.

Tomatoes, large beefsteak type (½- to ¾-inch diced)

2 tbsp.

Tomato paste

¼ cup

Basil pesto

Salt and black pepper, to taste

 

Roasted Rainbow Carrots and Fingerling Potatoes

Yield: 5 ½ cups 

1 lb.

Fingerling potatoes, 1-inch diced

1 ½ lbs.

Parsnips, 1 ½-inch diced

2 lbs.

Onions, peeled and cut into quarters

2 lbs.

Carrots, ½-inch diced

½ lb.

Celery, cut on bias

1 tbsp.

Montreal steak seasoning

3 ea.

Fresh bay leaves

4 ea.

Branches of fresh thyme leaves

¼ cup

Canola oil

Directions

 

To prepare the Tuscan Roast Turkey:

1. On a grill, toast the bias-cut French bread until it’s golden brown on each side. Arrange the bread on a plate.

2. Top the grilled French bread with the warm turkey.

3. Fold the fresh basil pesto into the Pomodoro Crudo Sauce and diagonally pour the sauce over the turkey, then sprinkle ¾ ounce of the ricotta salata over the sauce.

4. Arrange the Roasted Rainbow Carrots and Fingerling Potatoes neatly on the plate.

5. Drizzle with the balsamic glaze and garnish with remaining ricotta salata.

 

 

 

 

 

TO PREPARE THE POMODORO CRUDO SAUCE:

1. Combine all the ingredients and place them in a sauté pan over low heat until warm. Serve with Tuscan Roast Turkey.

 

 

 

 

 

 

 

 

 

 

 

TO PREPARE THE ROASTED RAINBOW CARROTS AND FINGERLING POTATOES:

1. Combine the potatoes and vegetables in a large stainless steel bowl and sprinkle with the seasonings. Toss with a rubber spatula to blend.

2. Drizzle the canola oil into the bowl and blend well.

3. In a 375°F oven, heat a cast iron skillet or roasting pan. When the pan is hot, add the bowl’s contents and immediately return the pan to the hot oven.

4. Roast for about 45 minutes, until the potatoes are cooked, firm and golden brown.

RECIPE TWISTS

Swap and substitute to make it your own.

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