Pimentón-Roasted Whole Turkey Breast with Chorizo

Name: Pimentón-Roasted Whole Turkey Breast with Chorizo
Cook time: 45 min
Total time: 3 h 30 min
Yield: 12 - 14 serving(s)
Ingredients: 1/2 lb. Spanish chorizo; 3 onions; kosher salt; 2 tbsp. sherry vinegar; 1/4 c. Parsley; 1 boneless skin-on whole turkey breast; 1 lemon; extra-virgin olive oil; 1 tbsp. pimentón de la Vera (sweet smoked Spanish paprika)

Published: Oct 27, 2013

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Yields:

12 - 14 serving(s)

Cook Time:

45 mins

Total Time:

3 hrs 30 mins

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A faster and incredibly moist Thanksgiving alternative, this Spanish-inspired turkey breast with chorizo and pimentón is full of smoky heat and flavor.

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Directions

1. Step 1In a large skillet, cook chorizo over moderate heat, stirring occasionally, until fat starts to render, 3 minutes. Add two-thirds of onion wedges, season with salt and cook, stirring occasionally, until onions are softened and browned, 10 minutes. Add vinegar and cook for 1 minute. Stir in parsley and let cool completely.
2. Step 2Set turkey breast skin side down on a work surface and season with salt. Spread onion mixture all over breast meat and under tenderloins. Evenly space 5 foot-long pieces of kitchen twine under breast. Fold sides of breast into center, then tie up turkey breast with twine to make a neat roast.
3. Step 3Spread lemon slices and remaining onion wedges in center of a roasting pan. Set turkey breast skin side up on onions and lemons and let stand at room temperature for 1 hour.
4. Step 4Preheat oven to 425 degrees F. Brush turkey breast with olive oil and season generously with salt. Sprinkle pimentón all over top and side. Roast for about 1 hour and 10 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in thickest part of the meat registers 160 degrees F; tent roast with foil if it browns too quickly. Transfer turkey breast to a carving board and let stand for 20 minutes. Thinly slice crosswise and serve.
  
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