November is National Roasting Month and there are endless ways to use our Commercial brick ovens for roasting both proteins and vegetables. With Thanksgiving right around the corner, we thought it would be a great time to share a turkey recipe with you.
Recently, many of our clients have been taking advantage of the versatility of their Marra Forni Brick ovens to provide carryout meals for their customers. This fast and delicious Herb-Roasted Turkey recipe makes a holiday classic an easy option to increase restaurant revenue. Best of all, the high temperatures and consistent heat of our ovens ensure crispy, evenly-golden skin with moist, flavorful meat in a short time.
Herb Roasted Turkey Breast
This recipe, the crown centerpiece of Chef Amy Riolo’s Thanksgiving meal is adapted from her Mediterranean Diabetes Cookbook. The combination of herbs, garlic, spices, and lemon juice makes a flavorful, moist turkey that is simple to prepare. A whole turkey can be prepared the same way. Much leaner than red meat, turkey doesn’t need to be saved for Thanksgiving. Serve this delicious roast whenever you have a large gathering.
Serving Size: 1/4 pound turkey meat Ingredients:
Serves: 10 People
- 1 (9 pounds)) turkey breast
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil divided
- 1 teaspoon poultry seasoning
- 1 whole head garlic, top chopped off
- 2 lemons, halved
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 sprig of fresh sage
- 5 pounds golden potatoes, scrubbed and cut into 1 ½-inch cubes
Preheat Brick Oven
Preheat Marraforni Brick oven to 550F degrees. Use 1 tablespoon of olive oil to grease the bottom of a large roasting pan.
Wash & Dry
Wash and dry the turkey thoroughly. Season it with salt and pepper on the inside and out.
Place Turkey Sides UP
Place turkey breast side up in the pan. Brush the turkey with the olive oil.
Sprinkle with poultry seasoning on turkey and rub it into the skin with your hands.
Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity. Squeeze lemon juice from the remaining lemon half over the top of the turkey.
Place It In Oven
Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 5 minutes, uncovered, until it begins to brown.
Reduce heat to 500F. Baste turkey and cover it with aluminum foil. Continue to bake for another ½ hour.
Remove the turkey from the oven and scatter the potatoes around the pan, turning to coat with pan juices and season with olive oil, salt, and pepper. Cover turkey and return to oven.
Continue to cook for an additional half-hour or until the internal temperature of the thickest part of the turkey breast meat reads 180F on a meat thermometer. Remove from the oven and place on a carving board. Let rest for 10 minutes before carving.
Tip: For crispier potatoes…remove potatoes from the Marraforni Neopolitan Brick oven when almost fork-tender. Using a slotted spoon, place potatoes in another pan and roast for an additional 15 minutes (without juices) to ensure a crisp texture. Season to taste. Check out Another recipe for lamb chops.