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Spanish Marsala Turkey Breast

Every home cook has a go-to party dish; this one is mine. The only prep is popping everything in to marinate before roasting. It's a lifesaver during the holidays. —Johnna Johnson, Scottsdale, Arizona
  • Total Time
    Prep: 15 min. + marinating Bake: 35 min.
  • Makes
    8 servings

Ingredients

  • 2 skin-on boneless turkey breast halves (about 2 pounds each)
  • 1 cup pitted dates, quartered
  • 1/2 cup pitted green olives, halved
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 jar (3-1/2 ounces) capers, drained
  • 1 whole garlic bulb, cloves separated, peeled and minced (about 1/4 cup)
  • 1/4 cup dried oregano
  • 6 bay leaves
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1 cup Marsala wine

Directions

  • Cut each turkey breast half crosswise in half; place in a bowl or shallow dish. Add dates, olives, vinegar, oil, capers, garlic, oregano, bay leaves and salt. Turn turkey to coat; cover and refrigerate 3-4 hours.
  • Preheat oven to 350°. Place turkey in a single layer in a large shallow roasting pan; top with marinade mixture. Sprinkle brown sugar over turkey. Pour wine around turkey. Bake, uncovered, until a thermometer inserted in turkey reads 165°, basting turkey occasionally with pan juices, 35-45 minutes.
  • Remove from oven; let turkey stand 5 minutes before slicing. Discard bay leaves. Serve turkey with date-olive mixture and pan juices.
Editor's Note: If skin-on boneless turkey breast halves are not available, you may ask your butcher to debone a 5-pound bone-in turkey breast, leaving the skin attached.
Nutrition Facts
8 ounces cooked turkey with 2 tablespoons olive mixture and 1/4 cup pan juices: 661 calories, 29g fat (6g saturated fat), 132mg cholesterol, 793mg sodium, 47g carbohydrate (39g sugars, 3g fiber), 52g protein.

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Reviews

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Average Rating:
  • marybergfeld
    Nov 10, 2014

    This recipe is surprising like Chicken Marbella from The Silver Palate Cookbook. A very few changes have been made to the original recipe. My rating is based on the recipe from TSP