Petto di tacchino arrosto alle erbe e mojo

Ingredienti

• 2 bone-in, skin-on turkey breasts, 3 to 4 lbs. each
• 1 bottle (24.5 oz.) GOYA® Mojo Criollo Marinade
• 2 packets Sazón GOYA® with Coriander and Annatto
• 1/2 cup butter, room temperature
• 1/4 cup finely chopped fresh sage
• 4 tsp. finely chopped fresh rosemary
• 4 tsp. finely chopped fresh thyme
• 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 tbsp. GOYA® Minced Garlic
• 1 tsp. GOYA® Chili Powder
• 1 packet GOYA® Chicken Flavored Bouillon
• 1 cup GOYA® White Cooking Wine

Preparazione

1. 1

   Marinate turkey breasts in Mojo Criollo and Sazón in airtight container in refrigerator for minimum 6 hours, preferably overnight.

2. 2

   In a small bowl, combine butter, sage, rosemary, thyme, Adobo, garlic and chili powder. Rub herb butter all over turkey breasts and under skin. Place skin-side up in roasting pan fitted with rack. Let stand at room temperature for 45 minutes (this will ensure turkey cooks more evenly). Pour wine into the bottom of the pan.

3. 3

   Preheat oven to 400°F. Roast turkey breast for 15 to 20 minutes or until roast is starting to lightly brown. Reduce temperature to 325°F. Roast for 60 to 70 minutes or until internal temperature reaches 165°F.

4. 4

   Transfer roast to cutting board; tent with foil. Let rest for 15 minutes before slicing.

5. 5

   Place roasting pan over medium heat. Stir in water and bouillon; bring to a boil. Reduce heat to medium-low. Cook for 15 to 20 minutes or until pan juices are reduced and slightly thickened.

6. 6

   Slice meat and serve with pan juices. Note: Sauvignon Blanc is a good wine to pair with turkey. For festive holiday platter, garnish turkey breast slices with large bunches of herbs.