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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375°F. | 2. Pat the turkey with paper towels to dry and ensure even browning. | 3. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat. | 4. In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve. | 5. In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. | 6. Stir in the tomato paste and cook for 1 minute. | 7. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. | 8. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. | 9. Bring the liquid to a boil over medium-high heat. | 10. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour. | 11. Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey. | 12. To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey breast half	3			1210.4027	0.0	269.2806	6.8
turkey thigh	2			1042.6689999999999	1.36	174.7151	37.3548
salt black pepper			ground	1210.4027	0.0	269.2806	6.8
purpose flour	1/3	cup		1210.4027	0.0	269.2806	6.8
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
onion	1		diced	28.0	6.537999999999999	0.77	0.07
carrot	1		diced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
white wine	1	cup		-	-	-	-
chicken broth	4	cups	reduced sodium	-	-	-	-
rosemary	1	sprig		0.917	0.1449	0.0232	0.040999999999999995
thyme	2	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
garlic clove	2			1210.4027	0.0	269.2806	6.8
flat leaf parsley	1/4	cup	chopped	1210.4027	0.0	269.2806	6.8
lemon	1		grated	1.2808	0.4116	0.0486	0.0132
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary	1	teaspoon	minced	0.917	0.1449	0.0232	0.040999999999999995
salt	1	pinch		-	-	-	-
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.