Our local market sells boneless turkey breast roasts—the two halves of the breast tied together into a neat package. We love these sorts of roasts. But instead of roasting it, we keep the turkey moist by braising it with sliced onions, grated plum tomatoes, olive oil, and salt and pepper. It makes such a flavorful sauce. Good enough to eat with a spoon, but better yet, we cooked some orecchiette and added it to the pot just before serving.

 

 

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