Roasted Turkey with Canzanese Sauce

Ingredients

• 1 turkey breast (2.5 kg / 5.5 lbs) 1 turkey breast (2.5 kg / 5.5 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon dried rosemary (5g) 1 tablespoon dried rosemary (5g)
• 1 tablespoon dried thyme (5g) 1 tablespoon dried thyme (5g)
• 1 tablespoon dried oregano (5g) 1 tablespoon dried oregano (5g)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 1 teaspoon sugar (5g) 1 teaspoon sugar (5g)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the dried rosemary, thyme, oregano, salt, and pepper.
3. 3.
   Rub the turkey breast with olive oil and sprinkle the herb mixture evenly over the surface.
4. 4.
   Place the turkey breast on a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
5. 5.
   While the turkey is roasting, prepare the Canzanese sauce. In a large saucepan, melt the butter over medium heat.
6. 6.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
7. 7.
   Pour in the crushed tomatoes, red wine, tomato paste, and sugar. Stir well to combine.
8. 8.
   Reduce the heat to low and let the sauce simmer for about 30 minutes, allowing the flavors to meld together.
9. 9.
   Once the turkey is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Serve the roasted turkey slices with a generous amount of Canzanese sauce.

Treat your ingredients with care...

• Turkey breast — To ensure a moist and tender turkey breast, it is important not to overcook it. Use a meat thermometer to check the internal temperature and remove it from the oven when it reaches 75°C (165°F).

Tips & Tricks

• For a deeper flavor, marinate the turkey breast in the herb mixture overnight before roasting.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the Canzanese sauce and simmer for a few more minutes until it thickens.
• Serve the roasted turkey with a side of roasted vegetables or creamy mashed potatoes for a complete meal.

Serving advice

Serve the sliced roasted turkey on a platter, drizzled with the Canzanese sauce. Garnish with fresh herbs, such as parsley or basil, for a pop of color and added freshness.

Presentation advice

Arrange the sliced roasted turkey neatly on the platter, with the Canzanese sauce poured over the top. Place a sprig of fresh rosemary or thyme on the side for an elegant touch.