A pot-roasted turkey brings spring flavors to Easter

A joyous Easter awaits with this unique recipe full of enticing flavors. While a turkey feast marks the day of gratitude in the fall, spring is another great time for a pot-roasted turkey dish that brings added meaning to Easter – a sense of everlasting life.

Prepare this special dish in the comfort of your home with the recipe below as a scrumptious addition to the holiday meal.

Ingredients

  • 3 lbs. young turkey breast, trimmed
  • Salt and pepper (season to taste)
  • 4 tablespoons clarified butter (commercial)

For Filling

  • 4 ounces turkey breast, trimmed
  • ½ cup cream, full-fat (35%)
  • 2 ¾ tablespoons pistachio nuts, peeled
  • 2 ¼ tablespoons pumpkin seeds, peeled
  • 2 tablespoons whole hazelnuts, shelled
  • ¼ cup pecans (shelled, peeled or whole)
  • 1 teaspoon thyme, fresh
  • Salt and pepper (season to taste)

Additional Ingredients

  • 1 ½ tablespoons clarified butter (commercial)
  • 1 cup pearl onions, peeled
  • 2/3 cup carrots peeled
  • 2/3 cup yellow carrot (Palatinate), peeled
  • ¾ cup celery, cleaned

For Sauce

  • A little less than 2/3 cup Port wine, red (fortified wine)
  • 2 ½ cups thickened veal jus (or beef stock)

Setting

  • Cut turkey breast meat for the filling into ¼-inch large cubes, then keep in the refrigerator. Wash the thyme, pick the leaves, dry and chop finely.
  • Mix the meat together with half of the cream and salt in a blender. Blend to a fine puree.
  • Press the mixture through a fine mesh sieve and let cool down in an ice-water basin. Mix in the rest of the cream and season with salt, pepper and thyme. Add the whole nuts, mix in and let cool in refrigerator.
  • Cut carrots and yellow carrots into even sized lozenges (2x2 cm). Wash the celery, peel off any fibers and cut into lozenges.

Preparation

  • Cut pocket into the turkey breast. Fill in with the nut filling and close the pocket with a butcher string or toothpicks.
  • Quickly glaze in a rondeau pot pearl onions, carrots, yellow carrots and celery in clarified butter.
  • Season turkey breast with salt and pepper, put on top of the vegetables in the rondeau pot and glaze with hot clarified butter.
  • Pot-roast by 2/3 of the turkey breast covered at a temperature of 320°F in the oven. Afterwards, remove the cover and finish the pot-roasting process with a temperature of 356°F in the oven while the turkey breast gets slightly light brown colored. Occasionally, glaze with the cooking liquid and keep to a core temperature of 160°F.
  • Take out the turkey breast and the vegetables, keep aside warm (remove butcher string and/or toothpicks).
  • Pour off the oil from the rondeau pot, deglaze with port wine and reduce by half
  • Add the thickened brown veal stock. Reduce to the desired consistency. Strain the sauce through a sieve and season.

Arrange

  • Dress the vegetables onto a plate or platter
  • Carve the turkey breast with a thin and sharp carving knife. Arrange the turkey breast in a fan-like manner onto the vegetables and brush with butter

Preparation Suggestion:

After the cooking process, put the turkey breast aside in an area to keep warm for at least 20 minutes before serving.


Once you've added the final touch to your creation, please share with us on social media by tagging #AmaWaterways or email us at myamastory@amawaterways.com. Make sure to check more of our amazing recipes here!

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