Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple Relish | Poultry Recipes

Name: Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple Relish | Poultry Recipes
Ingredients: boneless turkey breast half (with skin), about 1.4 kilograms, butterflied; plus 2 teaspoons finely chopped fresh rosemary leaves, divided; finely chopped fresh sage leaves; finely grated lemon zest; large garlic cloves, minced or pushed through a press; Kosher salt; Freshly ground black pepper; 115 grams thinly sliced pancetta; unsalted butter, melted; Vegetable oil; large yellow onion, cut into 12-millimeter dice (about 120 grams); sweet-tart apples, such as Pink Lady or Jazz, about 455 grams, unpeeled, cored, and cut into 12 millimeter dice (about 3 generous cups); medium celery ribs, thinly sliced; 120 milliliters water; fresh lemon juice; honey; cider vinegar; new red potatoes, about 4 centimeters in diameter, each cut in half

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Ingredients

boneless turkey breast half (with skin), about 1.4 kilograms, butterflied
plus 2 teaspoons finely chopped fresh rosemary leaves, divided
finely chopped fresh sage leaves
finely grated lemon zest
large garlic cloves, minced or pushed through a press
Kosher salt
Freshly ground black pepper
115 grams thinly sliced pancetta
unsalted butter, melted
Vegetable oil
large yellow onion, cut into 12-millimeter dice (about 120 grams)
sweet-tart apples, such as Pink Lady or Jazz, about 455 grams, unpeeled, cored, and cut into 12 millimeter dice (about 3 generous cups)
medium celery ribs, thinly sliced
120 milliliters water
fresh lemon juice
honey
cider vinegar
new red potatoes, about 4 centimeters in diameter, each cut in half

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Pancetta and Rosemary Turkey Breast with Roasted Potatoes and Apple Relish | Poultry Recipes

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