Add a little extra flavor to your turkey with fennel.
Mario Batali's Fennel Roasted Turkey Breast
- 1 3 pound Turkey Breast (skin-on)
- 4 Fennel Bulbs trimmed and sliced 1-inch thick (core attached)
- 3 tablespoon Extra Virgin Olive Oil plus 2 tablespoons for the pan
- 2 Cloves Garlic (minced)
- 2 Salt-packed Anchovies (filleted/rinsed/soaked/chopped)
- 1/2 teaspoon Crushed Red Pepper Flakes
- Salt and Pepper
- 1/2 cup toasted bread crumbs
- zest of one orange
- To Make the Braised Fennel: Bring a large pot of water to a boil, and add 2 tablespoons salt. Drop in the fennel, return to a boil, and cook until tender, about 10 minutes. Drain and set aside.
- In a skillet large enough to hold the fennel in one layer, heat the olive oil over medium-low heat until very hot. Add the garlic, anchovies, and red pepper flakes and cook, stirring, until the garlic has softened and the anchovies are beginning to dissolve. Add the fennel and cook, stirring to coat the fennel with the oil, for 5 minutes. Add in bread crumbs and mix to combine. Add orange zest and season with salt and pepper. Set aside and allow to cool to room temperature.
- Preheat oven to 400F. Butterfly the turkey breast, and fill with fennel mixture. Add some fennel fronds on top. Roll turkey with fennel up like a pinwheel. Using kitchen twine, tie the breast shut.
- Coat a large skillet in extra virgin olive oil and heat to medium. Once hot, sear the turkey, skin side down, until crispy, and then flip and sear other side until just browned. Transfer to oven and roast at 400F for 45-55 minutes, until the internal temperature of the thickest part of the turkey registers 165F. Let rest 10 minutes before serving.