Turkey roast with soy sauce reduction and sautéed vegetables

Name: Turkey roast with soy sauce reduction and sautéed vegetables
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: Turkey breast 2.2 lbs; Fine salt to taste; Black pepper to taste; Rosemary 3 sprigs; Thyme 2 sprigs; Dill 1 sprig; Extra virgin olive oil 3 ½ tbsp; Soy sauce 0.6 cup; Honey 3.4 tbsp; Carrots 2; Fresh scallion 2; Red peppers 1; Yellow peppers 1; Soy sauce to taste

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309

Calories per serving

Lactose Free

Energy Kcal 309
Carbohydrates g 13.8
of which sugars g 13.7
Protein g 39.7
Fats g 10.5
of which saturated fat g 1.85
Fiber g 1.9
Cholesterol mg 75
Sodium mg 1709

Difficulty: Easy
Prep time: 25 min
Cook time: 45 min
Serving: 6

PRESENTATION

When Italians are in the mood for something special—yet super comforting—they often go for arrosto di tacchino. And let me tell you, this turkey roast isn't just about the tender meat. It's all about those herbs, like thyme, rosemary, and dill, that make the turkey so tender and moist.

The real star? The riduzione alla salsa di soia. Yeah, that's a soy sauce reduction, giving the dish a tangy twist. Seriously, who expects such a sweet and savory surprise in Italian cuisine? It's like a cool mix of tradition and innovation. And you know what? The turkey gets this beautiful golden crust on the outside—so so good—while staying juicy inside. Comfort food, for sure.

Now, let's talk about the spadellata di verdure. This colorful mix of veggies—like bell peppers, zucchini, and carrots—gets pan-tossed until they're kinda crispy and still fresh. Perfect match with the arrosto di tacchino. It's not just tasty but also a feast for the eyes. In Italy, this is a go-to for summer gatherings.

Families sometimes switch it up with a turkey rollè or add mushrooms for an earthier vibe. But the essence? It's a trustworthy secondo piatto di carne with a twist, thanks to that sweet and tangy sauce. The spadellata di verdure isn't just a side—it's like the balance that keeps everything light yet satisfying.

So, if you're looking for a fresh spin on the traditional roast, this ricetta arrosto di tacchino is your ticket. It's classic Italian warmth mixed with a dash of adventure. Whether it's a family dinner or some special occasion, this dish will impress. Really, it’s a beautiful blend of tradition and international flair. I mean, can't go wrong with that.

INGREDIENTS

309

Calories per serving

for the roast: Turkey breast 2.2 lbs (1 kg); Fine salt to taste; Black pepper to taste; Rosemary 3 sprigs; Thyme 2 sprigs; Dill 1 sprig; Extra virgin olive oil 3 ½ tbsp (50 g)

for the sauce: Soy sauce 0.6 cup (150 g); Honey 3.4 tbsp (50 g)

for the vegetables: Carrots 2; Fresh scallion 2; Red peppers 1; Yellow peppers 1; Soy sauce to taste

Preparation

How to prepare Turkey roast with soy sauce reduction and sautéed vegetables

To prepare the turkey roast with soy sauce reduction and sautéed vegetables, start by washing all the vegetables under plenty of fresh running water. Clean the bell peppers by removing the two ends and the inside 1; cut them into not too thin strips and then into 3/4 inch cubes 2. Remove the skin from the carrots, cut them into strips 3,

then into dice of the same size 4. Trim the scallion by removing the green part and the roots; peel it to remove the tougher outer part 5, then cut it into 3/4 inch dice 6.

In a large pan with oil, sear the vegetables: add the carrots 7, bell peppers, and scallion 8. Sauté the vegetables for 5 minutes over high heat, then season with the soy sauce 9.

Now move on to the roast: on a cutting board, lay out the turkey breast slice; salt and pepper to your liking and spread the surface evenly with aromatic herbs: add the rosemary leaves (reserving a whole sprig) 10, thyme 11, and dill 12.

Finally, drizzle the meat with oil 13. With your hands, gently roll up the turkey 14 to form a roll; How to tie a roast to form a cage 15: this way, the roast will maintain its shape during cooking.

Insert the sprig of rosemary you set aside into the string in contact with the meat and adjust the seasoning with salt and pepper 16. Place a large non-stick pan with oil on the stove; lay the tied roast 17 inside, searing it on all sides: turn with spatulas or kitchen tongs for even cooking, so that it is well-browned. When the meat is well-golden, turn off the heat and set aside 18.

At this point, prepare the soy sauce reduction: in a saucepan, pour the sauce and honey 19; heat over very low heat until the sauce has reduced by half 20. In an aluminum tray with a drizzle of oil, place the roast along with the vegetables you prepared earlier 21.

Brush it with the soy sauce and then cook in a preheated static oven at 340°F for 40-45 minutes (or 300°F for 35-40 minutes if using a convection oven), brushing every 4-5 minutes with the sauce so that the meat does not become too dry 22. To achieve even more tender meat, you can lower the oven temperature to 300°F, covering the turkey with aluminum foil, and cooking for 90 minutes. When it is well-browned 23, remove from the oven and transfer to a serving platter 24: your turkey roast with soy sauce reduction and sautéed vegetables is ready to be served.

Storage

Store the roast along with the vegetables in the refrigerator for up to 4 days, covered with plastic wrap. Freezing is not recommended.

Advice

To prepare this dish, have your trusted butcher prepare the turkey breast opened, so you can use it for a roll! For the vegetables, get creative: create the mix you prefer, choosing based on the season!

For the translation of some texts, artificial intelligence tools may have been used.