PRODUCT USED: SAHA SHAWARMA MARINADE
Prep Time: 30 minutes; Cooking Time: 1.5 hours
- 1 large skin-on, boneless turkey breast (approx. 1 kg)
- 1 jar (250 mL) Saha Shawarma marinade, divided
- 2 Russet potatoes, peeled and quartered
- 2 tbsp (30 mL) bottled horseradish
- 4-6 tbsp (60 - 90 mL)unsalted butter, divided
- 1 cup (250 mL) light cream, divided
- 1 medium onion, diced
- 1 stick celery, diced
- 1 cup (250 mL) chopped parsley, loosely packed
- 1 clove garlic, finely chopped
- 6-8 slices of bread (day old, or dried), cubed
- 15-20 brussel sprouts, trimmed & halved
- Salt and pepper to taste
1. Preheat oven to 450 F. Place the turkey breast between two sheets of clingfilm or parchment. Pound flat until approximately 1 inch thick throughout.
2. Marinate turkey breast with 1/2 cup of shawarma marinade, cover and refrigerate for 45 minutes - 1 hour.
3. In a large bowl, combine the remaining marinade, 1/2 cup of cream, and bread cubes. Mix well and set aside.
4. In a medium skillet, melt 2 tbsp of butter over medium heat. Cook celery and onion for 3-5 minutes, or until softened. Season with salt and pepper to taste.
5. Add the celery and onion mixture to the bread mixture and toss until well combined.
6. Lay the flattened turkey breast on a parchment or cutting board, skin-side down. Spread chopped parsley evenly over the turkey breast.
7. Spread the stuffing mixture on top of the parsley.
8. Starting with one short end, roll into a log, completely enclosing the stuffing. Try and pull the skin over any exposed seams.
9. Tie kitchen twine over the roast in four evenly spaced intervals to secure.
10. If you have any leftover stuffing, place at the bottom of roasting tray or skillet. Place stuffed breast over the stuffing mixture and place in the oven for 20 minutes.
11. Reduce heat to 350 F, and continue to roast for 60-70 minutes, or until an internal temperature of 155 F is reached.
12. While the turkey roasts, place cut potatoes into a large pot with cold water. Add a tsp of salt, bring to a boil, and simmer for 40-50 minutes.
13. Drain the potatoes and set aside. In the same pot add the horseradish, the remaining cream and butter, and warm through.
14. Add the potatoes to the cream mixture and whisk until smooth. Season with salt and pepper.
15. In a large pot of boiling water, cook the brussel sprouts until soft, but not mushy (approximately 7-10 minutes). Drain, and saute with butter. Season with salt and pepper.
16. Remove roast from the oven, cover with foil, and let it rest for 15-20 minutes.
17. Cut one inch thick slices of the rolled turkey and arrange it over the mashed potatoes, Brussels sprouts, and serve.