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turkey breast anchovies garlic chicken broth white wine onions carrots parsley sprigs bay leaves white meat anchovies lemon juice capers extra-virgin olive oil mayonnaise fresh Italian parsley capers lemons
Viewed: 20 - Published at: 7 months agoIngredients
- 1 3 1/2-pound boned, rolled and tied turkey breast
- 3 anchovies, cut into 1/2-inch pieces
- 1 large garlic clove, slivered
- 2 14 1/2-ounce cans chicken broth
- 2 cups dry white wine
- 2 onions, quartered
- 2 carrots, cut into 2-inch pieces
- 4 fresh parsley sprigs
- 2 bay leaves
- 1 6 1/2-ounce can white meat tuna packed in water, well drained
- 5 anchovies
- 3 tablespoons fresh lemon juice
- 3 tablespoons drained capers
- 1 1/4 cups extra-virgin olive oil
- 1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
- Chopped fresh Italian parsley
- Drained capers
- 2 lemons, halved lengthwise, sliced
Method
- Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit.
- Place turkey in large saucepan or Dutch oven.
- Add all remaining ingredients.
- Add water to cover.
- Bring to boil.
- Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140F, about 1 hour.
- Turn off heat and let turkey cool in cooking liquid.
- Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally.
- With machine running, gradually mix in oil and blend until creamy.
- Add mayonnaise and just blend using on/off turns (do not overmix).
- Remove turkey from broth (reserve broth for another use).
- Cut off string and pull off turkey skin.
- Slice turkey into thin rounds.
- Coat platter with some of sauce.
- Top with single layer of turkey slices.
- Spread turkey with more sauce.
- Sprinkle generously with parsley and capers.
- Continue layering turkey, sauce, parsley and capers until all of turkey is used.
- Surround with lemon slices.
- Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours.
- (Can be prepared 2 days ahead.)
- Let turkey stand at room temperature 1 hour.
- Serve, passing any remaining sauce separately.
