rec6_250x167_6935f04e2b3b5682fad6677e6b1cfcfb 6 - 8 SERVINGS


  • 1 boneless turkey breast, approx. 2.5 to 3 pounds
  • 12 oz plain yogurt
  • 3/4 cup oregano leaves, pressed
  • 1 tablespoon garlic paste or minced garlic
  • one 2-ounce anchovy can
  • 1 1/2 teaspoons salt and 1/2 teaspoon pepper
  • 2 pounds button mushrooms (2 cups cooked)

How to Prepare :

  1. Mix yogurt, oregano, garlic, salt and pepper. Set a site 1/2 cup.
  2. Remove the skin off the turkey breast and keep it to place it back over the turkey breast after seasoning. If the breast is in pieces do not worry, if it is whole butterfly it. (Cut it in half and then again in half to season the inside well.) Place this mixture all over the breast meat to cover all the surface cuts of the breast and rub outside too. Place the skin back over the turkey breast to protect the breast from drying. Tie with twine to make it back into a roll. Season over the skin too. Refrigerate for 2 hours or more.
  3. Place mushrooms in a bowl or ziploc bag and pour the rest of the seasoning mix and the anchovies with the olive oil they come in. Rub the mix on the mushrooms and refrigerate for 10 minutes or overnight.
  4. Bake turkey breast in a baking pan at 325F for 1 hour and 15 minutes. Add the mushrooms and cook both together for 30 minutes more. Let it rest covered for 10 minutes and then slice.
  5. Serve.
Poultry must be cooked to 160F. To check puncture the thickest part of the thigh with a skewer and no pink juices should come out, only CLEAR juices. For turkey breast it is easiest to use a thermometer, in the center of the breast where it is the thickest.


Hola, Soy Chef Pachi

Entrenadora de Chef, Nutricionista de Alimentos y Cocinera enamorada de la Comida Latina, Autora de seis libros de cocina. +40 años de experiencia en la Industria de la comida y la Nutrición.

... y la Ciencia de la Alimentación

publicidad aria side