Marinated Turkey Breasts with Cumin, Coriander and White Wine

Page 126

| Course Type: Main Courses

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Recipe Review

An overnight soak in a marinade/brine results in juicy, roasted turkey flavoured with lemon and herbs.

The marinade has a fairly long list of ingredients and is the most fiddly part of the recipe so I really appreciate the method the authors use of transforming it into a sauce the next day while the meat cooks. The turkey is roasted in stages, starting with a high temperature (220C) and ending at a more moderate 180C. My turkey breast was a little small, only 850g, so the total cooking time was only 52 minutes.

Though cumin and wine are ingredients in the marinade/sauce, the predominant flavours were the fresh herbs, particularly the mint and coriander, and the lemon juice. I actually found the sauce to be a little too astringently lemony so added the skimmed pan juices from the roasted meat to help mellow it out a little. Personally, I didn’t need the sauce at all as the meat was excellent on its own.

Leftovers were equally delicious served cold in sandwiches.

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