Roasted Turkey Breast with Chorizo

Name: Roasted Turkey Breast with Chorizo
Prep time: 10M
Total time: 80M
Yield: 4 Servings
Ingredients: 1 Roasted Turkey Breast with Chorizoboneless skin-on turkey breast (2-3 lb.); 1 bottle Naranja Agria – Bitter Orange Marinade; 1 Roasted Turkey Breast with Chorizosmall orange, sliced; 1 Roasted Turkey Breast with Chorizolemon, sliced; ¼ cup Sofrito; 1 bag Chorizo; 1½ tsp. Adobo All-Purpose Seasoning with Pepper; 2 tsp. Roasted Turkey Breast with Chorizosmoked paprika; 2 packets Powdered Chicken Flavored Bouillon; ¼ cup Extra Virgin Olive Oil; 3 tbsp. Roasted Turkey Breast with Chorizoall-purpose flour; 3 tbsp. Roasted Turkey Breast with Chorizodry sherry; Roasted Turkey Breast with ChorizoChopped fresh parsley, for garnish

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Enjoy preparing this delicious Roasted Turkey Breast with Chorizo that everyone will love! Start by marinating the turkey breast with the vibrant flavor of GOYA® <a href="https://goya.com/en/products/bitter-orange-marinade/">Naranja Agria – Bitter Orange Marinade</a>. When done marinating, spread a mixture of GOYA® <a href="https://www.goya.com/en/products/chorizo/">Chorizo</a> and GOYA® <a href="https://www.goya.com/en/products/sofrito/">Sofrito</a> over the turkey before rolling it into a cylinder and baking it over orange and lemon slices. The result is a turkey breast deliciously golden and crunchy on the outside and juicy and flavorful on the inside. Garnish with fresh parsley and serve sliced with gravy on top. This dish will be the star of your celebratory table!

Total Time

80m

Prep Time:10m

Yields:4 Servings

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Ingredients

boneless skin-on turkey breast (2-3 lb.)

1 bottle
(24 oz.)

GOYA® Naranja Agria – Bitter Orange Marinade

small orange, sliced

lemon, sliced

¼ cup

GOYA® Sofrito

1 bag
(3.5 oz.)

GOYA® Chorizo , cut into 1/4-inch pieces

1½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tsp.

smoked paprika

2 packets

GOYA® Powdered Chicken Flavored Bouillon

¼ cup

GOYA® Extra Virgin Olive Oil , divided

3 tbsp.

all-purpose flour

3 tbsp.

dry sherry

Chopped fresh parsley, for garnish

Directions

Kitchen View

Step 1

Place turkey breast, skin-side-down, between two sheets plastic wrap. Using mallet, pound turkey to 1” thickness. In large container with lid or in large zip-top bag, combine turkey and marinade. Massage marinade into turkey to cover completely. Marinate at least 6 hours, or overnight.

Step 2

Preheat oven to 450°F and line rimmed baking sheet with aluminum foil. Place orange and lemon slices on the prepared baking sheet in the shape of the turkey breast. In small bowl, combine Sofrito and chorizo. Pat turkey dry with paper towels. Spread chorizo mixture on turkey breast, leaving 1” border. Starting with long side, roll turkey breast jelly roll-style to enclose chorizo mixture, creating a long cylinder shape. Using kitchen twine, firmly tie rolled turkey breast in 1” intervals. In small dish, stir together Adobo and paprika. Using a pastry brush, brush turkey with 1 tbsp. oil; sprinkle with Adobo mixture, brushing to coat completely. Transfer turkey, seam-side-down on top of orange and lemon slices.

Step 3

Bake for 10 minutes. Reduce oven temperature to 375°F and continue to roast until skin is golden-brown and crispy, and internal temperature registers 165°F on quick-read thermometer, about 50 minutes to 1 hour. Transfer turkey to cutting board and cover with foil and let rest for at least 15 minutes before carving.

Step 4

Meanwhile, mix chicken bouillon with 2 cups of hot water. In medium saucepan, heat remaining oil over medium heat. Add flour and cook, stirring constantly, until no lumps remain and golden-brown, about 1 to 2 minutes. Stir in sherry and cook, scraping up any brown bits from the bottom of the pan. Stir in bouillon mixture and bring to boil. Reduce heat to low and simmer until gravy thickens, about 5 to 8 minutes. Carve turkey. Garnish with parsley and serve with gravy.