Roast Turkey Breast with Sweet Potato Apple Hash
The Flavors of Bon Appétit 1997
Roast Turkey Breast with Sweet Potato Apple Hash
The Flavors of Bon Appétit 1997
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1 1/2 teaspoons olive oil 4 turkey bacon slices, cut into matchstick size strips 1/2 cup chopped onion 2 cups diced peeled sweet potatoes 1 cup diced peeled Granny Smith apple 1 cup canned low salt chicken broth 2 tablespoons Frangelico (hazelnut liqueur) 1/4 teaspoon chopped fresh thyme 1/4 teaspoon chopped fresh rosemary 1 2-pound boneless turkey breast half, skin and visible fat removed 1 cup plus 2 tablespoons dry Marsala 2 teaspoons minced shallot 1/2 teaspoons minced garlic 4 cups canned low salt chicken broth 1/4 teaspoon chopped fresh thyme 2 teaspoons arrowroot Directions: Preheat oven to 450°F. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add bacon and sauté until beginning to brown, about 2 minutes. Add onion and sauté until tender, about 4 minutes. Add sweet potatoes and apple and sauté 2 minutes. Add 1 cup broth and liqueur and bring to boil. Mix in 1/4 teaspoon thyme and rosemary. Set hash aside. Place turkey in large glass baking dish. Rub with 1/2 teaspoon oil. Sprinkle with salt and pepper. Roast turkey 10 minutes. Spoon hash around turkey and continue roasting until meat thermometer inserted into thickest part of turkey registers 165°F and hash is tender, stirring occasionally, about 25 minutes longer. Combine 1 cup Marsala, shallot and garlic in heavy large saucepan and boil until reduced by half, about 8 minutes. Add 4 cups broth and boil until reduced by half, about 20 minutes. Mix in 1/4 teaspoon thyme. Mix arrowroot and remaining 2 tablespoons Marsala in bowl. Add arrowroot mixture to sauce and bring to boil, stirring. Season sauce with salt and pepper. Slice turkey and arrange on plates. Spoon hash alongside. Spoon Marsala sauce over turkey and serve. Serves 4. |