Turkey Breast Stuffed with Sweet Plantain Mash and Chimi-Verde Sauce
Ingredients
- Compound Butter:
- 8 tablespoons (1 stick) butter, softened
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Plantain Mash:
- 1 to 2 sweet plantains (depending on the size), ends trimmed and cut in half
- 1 teaspoon kosher salt
- 4 slices of uncooked bacon, chopped
- ½ small onion, finely chopped
- 3 garlic cloves, minced
- Chimi-Verde Sauce:
- ¾ cup fresh cilantro, finely chopped
- pinch of red pepper flakes
- ½ fresh lime, juiced
- ¼ cup olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- Turkey:
- 2 (2-2½ pounds) boneless turkey breasts
- 1-2 teaspoons kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 tablespoons melted butter
Instructions
- Preheat oven to 450º Fahrenheit.
- Compound Butter:
- In a small bowl, mix together the softened butter, garlic, sage, thyme, and salt and pepper, and set aside.
- Plantain Mash:
- Place plantain pieces in a medium saucepan with enough water to cover. Add salt and bring to a boil. Cook until plantain pieces are soft; approximately 15 minutes. Drain, and set aside to cool. When cooled, remove the skin and black dotty center. Mash to a chunky consistency.
- In a medium frying pan, cook bacon until it begins to brown. Remove and place on a cooling rack or a paper towel-lined plate. Add onions to the same pan; stir constantly and cook for approximately 5 minutes. Add garlic and cook for 30 seconds (making sure not to burn). Add the mashed plantains and bacon, and combine; set aside until ready to use.
- Chimi-Verde Sauce:
- Place all of the ingredients in a small bowl. Stir to mix.
- Turkey:
- Place the turkey breast (skin side down) on cutting board and cover with plastic wrap. Pound turkey breast to about ¼” thick- keeping it as even as possible. Being careful not to break the skin. Repeat the same process with the other breast.
- Season both turkey breasts with salt and pepper. Flip the breast over, slide a knife or fingers under the turkey skin, enough to loosen (being careful not to break the skin), and rub half of the herby butter underneath the skin (not the top of the skin). Repeat the same process with the other breast.
- Flip the breast over again (skin side down) and spread ½ of the plantain-bacon mixture on each pounded turkey breast leaving a ¾ inch border around all the edges. Spread half of the chimi-verde sauce over the plantain mash. Roll turkey breast into a log with the skin on the outside. Tuck in any loose bits. Tie turkey breasts with a few pieces of kitchen twine to keep everything wrapped together. Place each breast seam side down on a wire rack in a roasting dish. Drizzle melted butter over both turkey breasts. Transfer pan to oven and roast for about 35-40 minutes, check the internal temperature, and continue cooking for an additional 15-20 minutes or until internal temperature reaches 165ºF.
- When done, remove from oven, cover with foil for 10-15 minutes. Cut the twine off and slice each into ½” slices. Drizzle the juices from the bottom of the pan over the turkey and spoon some of the chimi on top. Serve right away with the remaining chimi on the side. Enjoy!
Notes
If turkey breast lacks skin, spread the compound butter on both sides (instead of under the skin). Once the turkey breast has been stuffed and rolled; top with 5 to 6 slices of bacon.