Turkey on a bed of Vegetables

By • November 24, 2017 0 Comments

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Author Notes: Let me tell you about a terrific turkey breast you can get at your deli counter. Boar’s Head offers a no-salt roasted turkey breast (you need to specify “no salt” as the processed meat is only a reduced salt). It is not processed, it is not salty, and it is great, both as a regular sandwich meat or if you ask for ½ to ¾ inch slabs, then you can cube it or (as below) pretend you roasted a turkey.

Except for marinating and heating the turkey, I use my Simply Ming copper-lined wok pan and this was a one-pan preparation.
Brian Coppola

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Makes 6-8 servings

  • 6 ½- ¾ inch slices of Boar’s Head no salt turkey breast (about 0.5 pounds per slice)
  • 2 lemons, juiced
  • 2 tablespoons EVOO
  • 4 small sweet onion, thin slices, halved
  • 6 large carrots, sliced into thin rounds
  • 1 medium zucchini, cut into ¼ inch rounds
  • 1 medium summer/yellow squash, cut into ¼ inch rounds
  • 2 cups broccoli florets
  1. to serve two, I only use two slices of the turkey, and made extra vegetables so that I could refrigerate the unused for later
  2. marinate 2 slices of the turkey in water, lemon juice, EVOO and a generous amount of spices/herbs (oregano, basil, black pepper, thyme), in the refrigerator, for about 2 hours, turning once after an hour
  3. lightly caramelize the onions, about a quarter was through add the carrots, about three quarters of the way through add the broccoli and then, nearer to the end, the squashes, plus some freshly ground black pepper ; set aside warm (having starting heating the turkey about 30 minutes before you think this will be done)
  4. heat the turkey slices, in the marinade, at 300F for 30 minutes (until thoroughly heated but not dried out)
  5. serve sliced turkey over vegetables
  6. I made a low carb and not quite a Shepherd’s pie that I used as a rich side dish. The recipe is listed elsewhere at this site.

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