Marinated Turkey Breast with Cumin, Coriander and White Wine
The run-up to Thanksgiving and Christmas is always a really fun time in our bakery, with the ovens taken up overnight with turkeys roasting for our catering clients. However much we try to ring the changes with the flavours in the sauce, we always return to this no-nonsense classic. It allows the turkey to shine at the same time as not completely dominating all the other dishes it will be served alongside. This can either be served warm or at room temperature. If you do want to try something different, though, serve this sauce with lamb, which also works very well.
- 20g mint leaves
- 20g parsley leaves
- 20g coriander leaves
- 1 garlic clove, peeled
- 60ml lemon juice
- 60ml olive oil
- 125ml white wine
- 1/2 tsp ground cumin
- 1/2 small turkey breast (about 1kg)
- salt and black pepper
Put all the ingredients except the turkey breast in a food processor or blender with ½ teaspoon of salt and a good grind of black pepper and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours. Make sure the turkey is immersed in the sauce.
Preheat the oven to 240°C/220°C fan/Gas Mark 9. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray. Place in the oven and roast for 15 minutes, then reduce the temperature to 220°C/200°C fan/Gas Mark 7. Continue to cook for 15 minutes, then reduce the temperature again to 200°C/180°C fan/Gas Mark 6. Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half. Taste and season with some more salt and pepper.
Remove the turkey from the oven and let it rest for 10 minutes.
Slice it thinly and serve with the warm sauce.
To serve cold, leave the turkey to cool completely and then slice.
Taste and adjust the seasoning of the sauce once it is cold and serve on the side.