Pimentón-Roasted Whole Turkey Breast with Chorizo

From Food & Wine
A faster and incredibly moist Thanksgiving alternative, this Spanish-inspired turkey breast with chorizo and pimentón is full of smoky heat and flavor.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
pimenton roasted whole turkey breast with chorizo

Con Poulos

Yields: 12 to 14 servings

Total Time: 3 hr 30 min

Cook Time: 45 min

Oven Temp: 425

Ingredients
    U.S.         Metric     Conversion chart

    1/2 pound(s) Spanish chorizo, cut into 1/4-inch dice
    3 onions, halved lengthwise and cut into 1/4-inch wedges
    Kosher salt
    2 tablespoon(s) sherry vinegar
    1/4 cup(s) parsley, finely chopped
    1 (6 pound) boneless skin-on whole turkey breast
    1 lemon, thinly sliced
    Extra-virgin olive oil, for brushing
    1 tablespoon(s) pimentón de la Vera (sweet smoked Spanish paprika)

Directions

    In a large skillet, cook chorizo over moderate heat, stirring occasionally,brushless dc motoruntil fat starts to render, 3 minutes. Add two-thirds of onion wedges, season with salt and cook, stirring occasionally, until onions are softened and browned, 10 minutes. Add vinegar and cook for 1 minute. Stir in parsley and let cool completely.
    Set turkey breast skin side down on a work surface and season with salt. Spread onion mixture all over breast meat and under tenderloins. Evenly space 5 foot-long pieces of kitchen twine under breast. Fold sides of breast into center, then tie up turkey breast with twine to make a neat roast.
    Spread lemon slices and remaining onion wedges in center of a roasting pan. Set turkey breast skin side up on onions and lemons and let stand at room temperature for 1 hour.
    Preheat oven to 425 degrees F. Brush turkey breast with olive bordeaux wineoil and season generously with salt. Sprinkle pimentón all over top and side. Roast for about 1 hour and 10 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in thickest part of the meat registers 160 degrees F; tent roast with foil if it browns too quickly. Transfer turkey travel trade newsbreast to a carving board and let stand for 20 minutes. Thinly slice crosswise and serve.

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