Spanish Marsala Turkey Breast

Name: Spanish Marsala Turkey Breast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 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

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

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.

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