When cooking for the festivities, Turkey is the star dish of most households. We wanted to give a bit of a Latin twist to our recipe this year, so we decided to stuff our turkey breast roulade with sweet plantain and chorizo.
Unlike the green plantain, the yellow or ripe one (also called maduros), is ripe and super sweet. So, our recipe is sweet and savory at the same time.
For this recipe we are going to marinate the turkey for at least one day, so you are still in time. Prepare the marinade by mixing all the ingredients and putting the turkey in. Let it marinate in the fridge at least overnight.
Ingredients
- For the stuffing
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 sweet plantains sliced in thirds (you can buy these in the frozen aisle)
- 1 cup finely chopped chorizo
- 2 garlic cloves crushed
- 2 tablespoons fresh cilantro chopped
- salt and pepper
- 5- pound boneless double turkey breast, butterflied, with skin left on
- For the marinade
- 3 garlic cloves
- 10 – 18 Pepper corns
- Salt to taste
- 4 cups orange/pineapple juice
- Oregano leaves
- 1 cup of mojo criollo
- Pinch of cinnamon
- ½ cup red wine
- 1 onion sliced
- For the skin
- 2 tablespoons olive oil
- 1 tablespoon of butter soften
- 1 garlic clove crushed
- salt and pepper
- For the gravy
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 ½ cups orange juice
- 1 ½ cups orange juice
- 4 tablespoons vinegar
- 4 tablespoons soy sauce
- 4 tablespoons honey
- ¼ cup rhum
- 2 onions sliced
- 2 red bell peppers sliced
- 3 tablespoons butter
- Salt and black pepper to taste
- 2 tablespoons flour or corn starch
Instructions
- Prepare your marinade and put the turkey breast in, let marinate at least overnight, I let mine for one entire day.
- Take the turkey breast out of the marinade liquid and pat it dry with paper towels.
- In a large frying pan and sauté the onions, garlic, chorizo, season well, cook until soft and take off the heat, add the chopped cilantro and mix well. Let this mix cool down.
- Lay some cling or plastic film on the work surface then place the turkey breast skin side down, season with salt and pepper, with the help of a spoon spread evenly the chorizo, then place the plantain slices in the center, going right up to the edges.
- Roll up breast and pin/tie as needed to secure. Mix together the olive oil, butter and garlic and rub the outside skin. When done, roll turkey breast in plastic wrap and refrigerate until needed.
- Preheat the oven to 400°F.
- Roast the turkey breast for 1 -1½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165 -170°F in the center. If you don't have a thermometer. Stop the oven after one hour, then take out the turkey and cover it with aluminum foil, let it rest for at least 30 minutes.
- Cut slices right across; they will need to be quite thick, at least ½ inch, try to keep the stuffing intact within the slice, place it on a decorated plate or a sideboard. Serve warm next to the gravy.
- For the gravy
- In a frying pan over medium heat, add the olive oil, sauté the onions and the bell peppers for 5 to 8 minutes, take off the heat and reserve.
- Scrape brown bits off bottom of roasting pan, and pour drippings into a medium saucepan. Add the bell peppers and onions.
- Add rhum, juices, broth, soy sauce, honey and vinegar to saucepan, and cook over high heat until liquid has reduced by about half about 35 to 45 minutes.
- Combine flour or corn starch and broth in small bowl, stirring with whisk; add broth mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium; simmer 10 minutes, stirring frequently.
- Take off the heat, strain to remove all vegetables and bits, to obtain a smooth sauce and then add again to the sauce pan.
- Add butter, when it melts, if necessary add salt and pepper to taste.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
Happy Thanksgiving week!
