Roasted Turkey Breast with Rosemary and Anchovies
If turkey breast is pre-tied, untie it. Pat dry with paper towels. Finely chop enough rosemary leaves to yield 1 tbsp; reserve remaining rosemary.Advertisement
Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together anchovies, chopped rosemary, garlic, lime zest, salt and pepper. Stir in oil. Spread mixture all over turkey, place in a bowl and cover loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours.
Heat oven to 400°.
Place reserved rosemary sprigs on a small rimmed baking sheet. Roll turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn't unroll as it cooks. Put turkey, skin side up, on top of rosemary.
Roast turkey for 25 minutes. Reduce heat to 350° and continue roasting until a thermometer inserted in thickest part of meat registers 160°, another 20 to 30 minutes. Allow meat to rest for 10 minutes before untying and slicing.
Recipes reprinted from DINNER: Changing the Game, Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.