(0)

Nov 15, 2013

Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple RelishRecipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 6 // Prep time: 1 hour | Grilling time: about 1 hour 20 minutes | Special equipment: butcher’s twine, large disposable foil pan, perforated grill pan

Grocery List

Fresh Produce

  • 2 ribs celery
  • .25 oz fresh rosemary
  • .25 oz fresh sage
  • 2 garlic cloves
  • 1 lemons
  • 2 lb new potatoes, each about 1½" in dia
  • 2 sweet-tart apples, each about 8 oz
  • 1 yellow onions

Meat / Poultry / Seafood

  • 1 boneless turkey breast half (with skin), each about 3 lb
  • 4 oz pancetta

Oil and Spices

  • 1.5 tsp freshly ground black pepper
  • 2.5 tsp kosher salt
  • 1.75 tbsp vegetable oil

Condiments

  • 1 tsp cider vinegar
  • 2 tbsp honey

Dairy

  • 1 tbsp unsalted butter

Special Equipment

  • butcher’s twine
  • 1 large disposable foil pans
  • perforated grill pan

Ingredients

  • 1 boneless turkey breast half (with skin), about 3 pounds, butterflied
  • 1 tablespoon plus 2 teaspoons finely chopped fresh rosemary leaves, divided
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 teaspoons finely grated lemon zest
  • 2 large garlic cloves, minced or pushed through a press
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces pancetta, thinly sliced
  • 1 tablespoon unsalted butter, melted

Relish

  • Vegetable oil
  • 1 tablespoon finely chopped fresh sage leaves
  • ½ large yellow onion, cut into ½-inch dice (about 1 cup)
  • 2 sweet-tart apples, such as Pink Lady or Jazz, each about 8 ounces, unpeeled, cored, and cut into ½-inch dice (about 3 generous cups)
  • 2 ribs celery, finely sliced (about 1 cup)
  • ½ cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon cider vinegar

  • 2 pounds new red potatoes, about 1½ inches in diameter, each cut in half

Instructions

  1. Place the butterflied turkey breast, skin side down, between two large sheets of plastic wrap, and pound to an even ½-inch thickness (the size of the turkey breast will be approximately 12 by 11 inches).

  2. In a small bowl combine 1 tablespoon of the rosemary, the sage, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle the mixture evenly over the turkey breast, and then roll up the turkey breast lengthwise to create a cylinder. Cover with the pancetta slices, overlapping them slightly, and then tie the cylinder with butcher’s twine at 2-inch intervals to secure the pancetta and maintain its shape. Brush the outside all over with the melted butter. Season evenly with 1 teaspoon of the rosemary, ¾ teaspoon salt, and ½ teaspoon pepper.

  3. Before you light the grill, place a large disposable foil pan underneath the cooking grate to catch the pancetta drippings. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  4. Brush the cooking grates clean. Center the turkey over the foil pan and grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast registers 160° to 165°F, about 1 hour 20 minutes, turning two or three times. Meanwhile, make the apple relish.

  5. In a medium skillet over medium heat, warm 1 tablespoon oil. Add the sage and swirl to release its fragrance, 20 to 30 seconds. Add the onion and cook until tender, about 5 minutes, stirring frequently. Add the apples and celery and cook for 2 minutes more, stirring occasionally. Add the water, lemon juice, honey, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a simmer, cover, and cook until the apples are no longer crunchy but are still slightly firm to bite, about 3 minutes. Remove from the heat and cool to room temperature.

  6. After the turkey has cooked for about 40 minutes, place a perforated grill pan on the cooking grates over direct medium heat and preheat for 10 minutes. Put the potatoes in a medium bowl and toss with 2 teaspoons oil, the remaining 1 teaspoon rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Spread the potatoes in a single layer on the grill pan and grill over direct medium heat until browned in spots and tender, 20 to 25 minutes, turning occasionally.

  7. Transfer the turkey to a cutting board and let rest for 10 minutes. Remove the twine and cut the turkey crosswise into ½-inch slices. Serve warm with the potatoes and the relish.

4 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Dec 22, 2013

Steve C

Excellent way to cook a turkey breast

I didn't do the potatoes, but may try that the next time. The turkey breast was delicious! Hard to go wrong wrapping anything in bacon. Will definitely try this one again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Dec 28, 2013

Michael Z

Perfect Christmas Eve Entree

This was a great way to serve turkey for Xmas Eve. The citrus combines very well with any Cranberry dishes you might compliment the meal with. The Turkey came out juicy, tender and very flavorful. It definitely was worth shoveling off the patio to make.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple Relish

×