Stuffed Turkey Breast With Achiete Poblano Chiles And Feta Cheese

Serves 4
Recipe By: Jeanne Kelley
Published in: Blue Eggs and Yellow Tomatoes

3 poblano chiles -- fresh
1/4 cup olive oil
4 clove garlic -- finely chopped
1 tablespoon cumin -- ground
1 teaspoon achiote powder ground or annatto
2 1/4 lbs turkey breast half with ribs attached (recipe calls for 2
1/4 to 2 1/3 lb)
salt and pepper
4 ounce feta cheese -- crumbled
3 tablespoon oregano -- chopped fresh
1 cup chicken broth
1/2 dry white wine

Char the chiles, then skin, seed, remove the stem. Whisk the oil, garlic,
cumin, and achiote together in small bowl Using a small knife, remove the
bones from the turkey breast; set the bones aside. Place the turkey beat
between two sheets of plastic wrap and pound to flatten it to a round 12
x 9 inch rectangle, 1/2 inch thick. Remove the stop sheet of plastic.
Brush the turkey with half the garlic mixture and season with salt and
pepper. Top the turkey evenly with the chiles. Sprinkle with feta and 2
tablespoons of oregano. Starting at one long side, roll up the turkey,
jelly roll style, tucking the ends in, to create an approximately 10 x 4
inch roast. Tie the roast with kitchen twine in several places to secure.
Brush a heavy, large metal baking pan with olive oil. Transfer the turkey
to the pan and brush with the remaining garlic mixture. Nestle the
reserved bones alongside the turkey and sprinkle both with salt and
pepper. (Can be prepared to this point up to 1 day ahead; wrap in plastic
wrap and refrigerate.)

Preheat over to 400F Roast the turkey until an internal meat thermometer
registers 160F, about 40 minutes. Transfer the turkey to a cutting
board, tent it and let stand for 10 minutes. Add the broth and wine to
the baking pan and boil over high heat, stirring up all the browned bits
until the liquid is reduced to 1 cup, about 5 minutes. Discard the bones
and stir in the remaining 1 Tablespoon of oregano. Season the sauce to
taste with salt and pepper. Remove the stings from turkey and slice it
into rounds. Arrange the slices on a platter and drizzle with the sauce.

Recipe Notes

Author says this will serve 4 to 6.

Beautiful picture. This would be a good dinner party dish.

http://www.terrypogue.com/Terry

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