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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Turkey Tonnato
Turkey Tonnato
(Tonnato di Tacchino)
 
 
Ingredients:
 
For the Turkey:
3 tablespoons black-olive tapenade
1 tablespoon finely grated fresh lemon zest
1 tablespoon finely chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (4 to 4 and 1/2-lbs) boneless turkey breast half with skin
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup dry white wine

For the Sauce:
1 (6-oz) can chunk light tuna in olive oil (do not drain)
1/2 cup extra-virgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste

Garnishes: lemon wedges; capers; chopped fresh flat-leaf parsley
 
Directions:
 
Prepare the Turkey:
Put oven rack in middle position and preheat oven to 350F.

Stir together tapenade, zest, garlic, and rosemary in a small bowl.

Arrange turkey, skin side up, on a work surface with the narrower, pointed end nearest you.

Determine which long side of the breast is thickest.

Starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from the other side.

Open breast like a book.

Season breast with 1 teaspoon salt and 1/2 teaspoon pepper.

Spread tapenade mixture evenly on breast with the back of a spoon, leaving a 1-inch border on all sides.

Starting from the side without skin, roll up turkey sideways, ending seam side down (skin will be on outside of rolled breast).

Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string.

Pat roast dry, then sprinkle outside all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Heat olive oil (2 tablespoons) in a 12-inch heavy skillet until hot but not smoking, then brown turkey, turning occasionally, 8 minutes total.

Transfer to a 13 by 9-inch roasting pan and add wine to pan.

Roast turkey, uncovered, until a thermometer inserted diagonally 2 inches into thickest part registers 160F, about 1 hour.

Transfer roast to a platter to cool, reserving pan juices.

Cool roast completely, uncovered, then chill, tightly wrapped in plastic wrap, 2 hours.

Prepare the Sauce:
Puree tuna (including its oil), 1/2 cup olive oil, water, lemon juice, anchovy paste, and 4 tablespoons of reserved pan juices in a blender, stopping and scraping down sides as necessary, until very smooth.

Transfer to a bowl and season with salt and pepper.

Cover bowl with plastic wrap and chill until cold, about 1 hour.

Cut chilled turkey roast into 1/4-inch thick slices, discarding strings, then top with chilled sauce.

Bring turkey and sauce to room temperature, about 1 hour.

Serve with lemon wedges, capers, and parsley. Makes 6 to 8 (main-course) servings.
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