Two of the favored spices of Christmas
- cinnamon and coriander - help flavor and perfume this lovely
bit of bird. No one will miss the drumsticks, guaranteed, and
there will still be delicious sandwiches the next day.
Nut-Crusted Turkey Breast
1 (3 to 3 1/2) pound turkey breast half
with bone
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/3 cup slivered almonds
1/3 cup pine nuts or slivered almonds
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon coarsely ground black pepper
1/4 cup orange marmalade
Fresh thyme and/or sage sprigs (optional)
Persimmons (optional)
- Preheat oven to 375 degree F. Remove skin
from turkey breast. Place turkey breast on a lightly greased
rack in a shallow roasting pan. Combine oil, garlic, and salt.
Brush over turkey breast. Insert a meat thermometer into the
thickest part of the breast, not touching bone. Roast, uncovered,
in preheated oven for 30 minutes.
- Meanwhile, in a blender or food processor
blend or process almonds and pine nuts until finely chopped.
Place nuts in a small mixing bowl; stir in coriander, cinnamon,
and pepper. Set aside.
- Remove turkey breast from oven. Brush
surface with orange marmalade; sprinkle nut mixture over the
turkey, pressing gently so nuts adhere. Continue roasting, uncovered,
for 30 to 45 minutes longer or until meat thermometer registers
170ýF. Remove from oven.
- Let the turkey stand about 15 minutes
before slicing. If desired, garnish with fresh thyme and/or sage
sprigs and persimmons.
Makes 8 to 10 servings.
Nutritional facts per serving: calories: 260, total fat: 8g, saturated fat: 1g,
cholesterol: 88mg, sodium: 58mg, carbohydrate: 9g, fiber: 1g,
protein: 38g, vitamin A: 0%, vitamin C: 1%, calcium: 4%, iron:
14%
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
