Turkey Breast Braciola Recipes

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BRAISED TURKEY BRACIOLE



Braised Turkey Braciole image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

3/4 cup breadcrumbs
1/2 cup chopped mixed pitted olives
1/2 cup freshly grated Parmesan cheese
1/3 cup capers, drained
1/3 cup chopped fresh Italian parsley
1/4 cup olive oil
2 1/4 teaspoons kosher salt
Two 2.5-pound boneless turkey breast halves, butterflied and pounded slightly
6 slices provolone cheese
2 cloves garlic, smashed and peeled
1 cup dry white wine
One 25-ounce jar tomato puree, such as Mutti
2 sprigs fresh basil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
  • Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt.
  • Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate.
  • To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.

TURKEY BREAST BRACIOLA



Turkey Breast Braciola image

Categories     turkey     Braise     Sauté     Parmesan     Raisin     Pine Nut     White Wine     Prosciutto     Escarole     Boil     Gourmet

Yield Serves 12 as part of a buffet

Number Of Ingredients 12

1 large head escarole (about 1 1/2 pounds), washed well and drained
3 tablespoons olive oil
1 large onion, chopped
1/2 cup raisins
1 1/2 cups low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1 slice homemade-type white bread, minced (about 1/2 cup coarse bread crumbs)
1 skinless boneless turkey breast half (2 to 2 1/2 pounds)
1/4 pound thinly sliced prosciutto
1/2 cup dry white wine
2 teaspoons fresh lemon juice

Steps:

  • Coarsely chop enough escarole to measure about 7 cups loosely packed and reserve remaining escarole. In a 12-inch skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion, stirring occasionally, until it begins to brown. To onion add chopped escarole and cook, stirring frequently, until wilted. Stir in raisins and 1/2 cup broth and cook over high heat until most liquid is evaporated. Remove skillet from heat and stir Parmesan, pine nuts, and bread into filling.
  • Put turkey on a long sheet of plastic wrap. Butterfly turkey breast: Beginning from a long side make a horizontal lengthwise cut almost but not all the way through turkey and spread turkey open to form a larger, thinner piece of meat. Top turkey with another sheet of plastic wrap and pound with a meat mallet or bottom of a heavy skillet until meat measures about 12 by 8 inches, being careful not to make any holes in it.
  • Discard top sheet of plastic wrap and arrange prosciutto, overlapping slightly, in one layer over turkey. Spread a 1/2-inch-thick layer of filling over prosciutto, leaving a 1/2-inch border all around and reserving any remaining filling. Beginning with a long side and using plastic wrap as a guide, roll up turkey and turn it seam side down (discard plastic wrap). Tie rolled turkey with kitchen string lengthwise and them crosswise at 1-inch intervals and season with salt and pepper.
  • In a 12-inch deep skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown turkey, turning it. Add wine, remaining cup broth, and any remaining filling and braise, covered, over moderately low heat, turning turkey halfway through cooking, 35 minutes. Transfer turkey to a cutting board and cool. Strain braising liquid through a sieve into s small saucepan. Boil liquid until reduces to about 1/2 cup and skim off foam. Stir in lemon juice and cool sauce completely. Turkey and sauce may be made 2 days ahead and chilled separately, covered with plastic wrap.
  • Discard string from turkey and cut turkey crosswise into 1/2-inch-thick slices. Shred reserved escarole and in a bowl toss with half of sauce. Arrange escarole on a platter with turkey slices and drizzle turkey with remaining sauce.

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Top Asked Questions

What is Turkey braciole?
For a spin on the traditional turkey dinner, this braised Turkey Braciole is a seriously delicious (literal) twist. "Braciole" is an Italian technique, which refers to any piece of meat that's stuffed, rolled, seared and then braised in sauce. For this version, I wrap a herby, cheesy breadcrumb mixture inside the... giadzy.com
What is the best way to cook a turkey breast?
In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt. Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast.
How do you cook a braciole?
Place a large skillet on the stovetop and add a drizzle of olive oil. Heat the oil for a few seconds, add the braciole, and sear and braise the meats for a few minutes, rotating to brown evenly on all sides. Don't worry, it doesn't have to be fully cooked, the sauce will finish cooking the braciole.
How to cook turkey breast with garlic and parsley?
In a large bowl, combine garlic, parsley and about ⅓ to ½ cup extra virgin olive oil. Add the turkey into the bowl and apply the garlic and parsley mixture all over (again, very important to apply mixture underneath the skin.) Assemble the Turkey Breast in the Pan.

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