Roast turkey breast with grapes is a tasty and delicate Italian meat recipe that is simple yet original.
Cook the turkey breast in a high-bottomed pan with a mixture of herbs, lemon zest, garlic, dry white wine and Marsala (or a similar wine). Then add the grapes toward the end of cooking.
Grapes are a type of fruit particularly good with white meats, especially chicken and turkey.Together with marsala and white wine, grapes form a delicious cooking sauce. Serve it with the roasted turkey to make the meat softer and more flavorful.
Roasted turkey breast with grapes is a rich and tasty dish that we think is particularly good for a Sunday family meal or a dinner with friends.
You can even make this recipe for the Christmas or New Year's Eve. Grapes, in fact, are an auspicious symbol in Italy. They represent a wish for happiness and good luck for your guests and family members.
Ingredients
- Prep Time: 30 Min
- Cook Time: 50 Min
- Servings: 6
- 1 kg (2.2 pounds) of turkey breast
- 1 bunch of grapes (about 50 grapes)
- 150 ml (⅔ cup) of dry white wine
- 250 ml (1 cup) of Marsala or other fortified wine (Port, Sherry, Vermouth for example)
- 30 g (⅓ cup) of grated parmigiano cheese
- 40 g (⅓ stick) of butter
- the zest of ½ lemon
- 1 clove of garlic
- 3 or 4 sprigs of rosemary
- 4 or 5 sage leaves
- 3 tablespoons extra virgin olive oil
- fine salt to taste
- ground black pepper to taste
Kitchen Tools and Equipment
- To make roast turkey breast with grapes first you need a large bowl in which to marinate the meat.
- An electric chopper is also very useful to prepare chopped herbs and grate parmigiano cheese.
- In addition, get a very sharp kitchen knife long and thin. It's essential for making the cuts in the meat in which to insert the flavorings.
- You need also a butcher's twine to tie the meat together. This step is not mandatory, but it helps hold the meat together by giving it a more regular and compact shape.
- We recommend that you cook the turkey breast in a high-bottomed skillet with lid. This type of skillet is perfect for even slow cooking.
Instructions
Step 1) - To make turkey breast recipe with grapes, first prepare the meat. Place the meat in a bowl and coat it with Marsala or other fortified wine at your disposal (Port, Sherry, Vermouth for example).
Let the meat marinate for about half an hour.
Step 2) - Meanwhile, prepare the chopped herbs and seasonings with which to flavor the meat.
So, chop rosemary needles, garlic, sage leaves and lemon zest in the blender.
Step 3) - Then add the grated Parmigiano cheese, salt, pepper and finally the cold butter.
With the help of a fork, mix all these ingredients until you get a thick mixture. Set aside.
Step 4) - Drain and dry the turkey breast well. Keep and set aside the marinade.
On a cutting board remove the fatty parts and bone residue if there are any.
With a long, narrow knife, make long holes in three or four places on the meat, spaced apart.
Finally insert, pushing well into the bottom of the cut, the herb and butter mixture.
Step 5) - Now, using butcher's twine, tie the turkey breast together widthwise in several places and also lengthwise. This is to hold the meat together.
This step is not mandatory as the meat is not stuffed or rolled, but remains in one piece even if it's pierced to insert seasonings.
Tying is used to give the meat a more regular and compact shape when cutting the roast to serve it.
How to Cook Turkey Breast
Step 6) - In a high-bottomed skillet, put extra virgin olive oil with a knob of butter and a sprig of rosemary.
Add the turkey breast, brown it on all sides over high heat and salt it well.
Step 7) - When the turkey breast is well browned, deglaze with white wine and let it evaporate over a high flame.
Then lower the heat and add the marinade that you have kept aside.
Step 8) - Cover with the lid and cook the turkey roast for about 45 minutes.
Turn the roast a couple of times during cooking and make sure it does not stick to the bottom. If necessary, add hot broth or, alternatively, hot water.
Meanwhile, prepare the grapes. Wash the grapes and cut some of them in half so that they release their juice into the cooking sauce. The others leave them whole.
Step 9) - After about 30 minutes from the start of cooking, add the grapes and finish cooking.
Let the meat cool a bit before cutting it up.
Cut roast turkey breast with grapes into slices and serve with the cooking juices and stewed grapes.
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Storage
Turkey roast with grapes will keep in the refrigerator closed in a food container for up to two days.
You can reheat it already sliced with its gravy in a pan or in the microwave.
Tips
To make this recipe, we used a variety of green table grapes called Uva Italia, one of the most popular varieties in Italy, similar to Cotton Candy Grapes.
This type of grape is very firm and has large, crisp berries.
Black or red grapes are also fine, for example Red Globe is very well suited. You can also use a mix of grapes of various types and colors.
You can use the grapes you prefer or have on hand, the important thing is that they are firm and not too ripe. If the grapes are soft they will flake during cooking, while it is good that the berries remain whole.
Some grape varieties have rather large internal seeds that can be bothersome in the mouth. You can use either red or green seedless prapes to avoid this inconvenience.
Recipe Card
Roast Turkey Breast with Grapes
Ingredients
- 1 kg turkey breast 2.2 pounds
- 1 bunch grapes ~50 grapes
- 150 ml dry white wine ⅔ cup
- 250 ml Marsala 1 cup, or other fortified wine (Port, Sherry, Vermouth for example)
- 30 g parmigiano cheese ⅓ cup, grated
- 40 g butter ⅓ stick
- ½ lemon zest
- 1 clove garlic
- 4 rosemary sprigs
- 5 sage leaves
- 3 tablespoons olive oil extra virgin
- salt to taste
- pepper to taste
Instructions
- Place the meat in a bowl and coat it with Marsala or other fortified wine at your disposal (Port, Sherry, Vermouth for example).
- Let the meat marinate for about half an hour.
- Chop rosemary needles, garlic, sage leaves and lemon zest in the blender.
- Add the grated Parmigiano cheese, salt, pepper and finally the cold butter.
- With the help of a fork, mix all these ingredients until you get a thick mixture. Set aside.
- Drain and dry the turkey breast well. Keep and set aside the marinade.
- On a cutting board remove the fatty parts and bone residue if there are any.
- With a long, narrow knife, make long holes in three or four places on the meat, spaced apart.
- Finally insert, pushing well into the bottom of the cut, the herb and butter mixture.
- Using butcher's twine, tie the turkey breast together widthwise in several places and also lengthwise. This is to hold the meat together. This step is not mandatory as the meat is not stuffed or rolled, but remains in one piece even if it's pierced to insert seasonings. Tying is used to give the meat a more regular and compact shape when cutting the roast to serve it.
- In a high-bottomed skillet, put extra virgin olive oil with a knob of butter and a sprig of rosemary.
- Add the turkey breast, brown it on all sides over high heat and salt it well.
- When the turkey breast is well browned, deglaze with white wine and let it evaporate over a high flame.
- Then lower the heat and add the marinade that you have kept aside.
- Cover with the lid and cook the turkey roast for about 45 minutes.
- Turn the roast a couple of times during cooking and make sure it does not stick to the bottom. If necessary, add hot broth or, alternatively, hot water.
- Meanwhile, prepare the grapes. Wash the grapes and cut some of them in half so that they release their juice into the cooking sauce. The others leave them whole.
- After about 30 minutes from the start of cooking, add the grapes and finish cooking.
- Let the meat cool a bit before cutting it up.
- Cut roast turkey breast with grapes into slices and serve with the cooking juices and stewed grapes.
Willem Andriessen says
good food and tasteful