Mediterranean Turkey Breast
Mediterranean Turkey Breast
Ingredients
- 5.5 lbs (2.5 kgs) 07643 Butterball Turkey Breast Roast – Boneless Skin-on or 07644 Butterball Turkey Breast and Thigh Roast – Boneless Skin-on
- 1/4 cup (60 ml) Olive oil
- 1.5 tbsp (25 ml) Garlic
- 6 cups (1.5 L) Tomatoes, canned, diced
- 4 cups (1 L) Cherry or grape tomatoes
- 3/4 cup (375 ml) Olives, pitted, chopped (green or kalamata)
- 2 cups (500 ml) Green Pepper, diced
- 1 tbsp (15 ml) Oregano, dried
- 1 tbsp (15 ml) Basil, dried
- 2 tsp (10 ml) Salt
- 2 tsp (10 ml) Pepper, black, ground
Directions
- Preheat oven to 375°F (190°C). Place 07643 Butterball Turkey Breast Roast – Boneless Skin-on or 07644 Butterball Turkey Breast and Thigh Roast – Boneless Skin-on on a baking sheet sprayed lightly with pan release.
- Cook for 1 ¼ to 1 ½ hours until internal temperature of roast at thickest part reaches 165°F (74°C) as measured with food thermometer.
- Once cooked, let rest for a few minutes, then slice into 3 oz (90 g) slices. Layer slices in 12” x 20” hotel plan, overlapping partially.
- Meanwhile, prepare sauce: Heat olive oil on medium heat in stockpot. Add garlic and saute for a couple minutes. Then add both types tomatoes, olives, green peeper, basil, oregano, salt and pepper.
- Spread sauce evenly over turkey slices in pan.
- Cover with foil, and return to oven at 325°F (165°C) for approximately 20 minutes until heated through.
- Serve one slice per serving topped with sauce.
