Directions

1. 1. Prepare the pickled currants by combining the red wine vinegar, water, sugar and currants in a small saucepan. Bring to a boil, then remove from the heat and allow to cool completely. Drain the currants and reserve the pickling liquid for another use.
2. 2. Prepare the porcini turkey rub by combining all rub ingredients except the olive oil in a blender. Blend until smooth while slowly streaming in the olive oil.

Directions

1. 3. Make the Dijon dressing by whisking together the Dijon mustard, honey, white wine vinegar and white verjus in a bowl. Slowly stream in the olive oil while whisking until fully emulsified. Stir in the porcini turkey rub and season to taste.
2. 4. Preheat the oven to 350° Fahrenheit.
3. 5. Remove the Butterball Roast & Serve Turkey Breast from the packaging, drain and pat dry with paper towels. Use 2 tbsp. of the porcini turkey rub to coat the turkey breast.
4. 6. Line a roasting tray with parchment paper and scatter the garlic cloves, thyme and rosemary across the tray. Drizzle with olive oil and place the turkey breast on top.
5. 7. Roast the turkey breast for approximately 30 minutes, or until the internal temperature reaches 140° Fahrenheit.

Directions

1. 8. Remove the turkey from the oven and allow it to rest for 10 minutes before slicing.
2. 9. Prepare the chicory panzanella salad by combining the bread cubes, basil, mint, chives, pickled currants, chicory leaves and braised cipollini onions in a large bowl. Toss with the Dijon dressing until evenly coated.
3. 10. Spread the salad onto a large platter. Drizzle a little red wine jus around the plate. Place the whole roasted turkey breast on top and serve immediately.
4. *Notes. All measurements for the rub are converted from metric to US volume. Herbs (chives, mint, basil) were originally 3 oz each. All 50g liquid/paste ingredients converted to ~3½ tbsp. 200g olive oil ≈ ¾ cup. Black pepper converted to ¼ tsp; adjust to taste.

Directions

Directions