The wonderful holiday season is approaching and I love the festive energy that emerges throughout Thanksgiving, Christmas and the New Year. We were invited to a Friendsgiving party in our neighborhood and I decided to bring a version of Turkey. Did you know Friendsgiving originated back in 2007 and some say the show “Friends” inspired the concept of spending the holiday with friends. I love it and it gives me another reason to create and entertain.

My dear friend from Good Wheel Farm at the North Asheville Tailgate Market has the most amazing chickens, eggs, lamb, goose and turkey. He started selling turkey breasts a few weeks ago which inspired me to make this dish for the Friendsgiving soirée. It is wonderful to make ahead and just warm before serving. I made two, one for the party and one for our dinner the next day. My homemade apple chutney was a beautiful compliment served on top or on the side!

ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE

(inspired by Melissa Clark)

Total time: 1 hour 45 minutes
approx. 6 servings
Note: the hardest part of this was pounding the breasts down to 3/4” thick. (You could ask your butcher to do this if you purchase the breast
fresh at your local grocery store.) This step is important as you want to increase the surface area so the thickness is equal when you roll it.

1/2 cup dried figs, trimmed
1/2 cup pitted kalamata olives
1 teaspoon fresh lemon juice
2 garlic cloves, coarsely chopped
2 anchovy fillets
1/4 cup extra virgin olive oil
1 boneless, skinless turkey breast (2-2 1/2 lbs)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Step 1
Place figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop.
In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil and process until the mixture becomes a paste.

Step 2
Pat turkey breasts dry and season with salt and pepper. If the breast has not been pounded, pound it until it is 3/4” thick.
Coat with half the olive/ fig paste on the pounded side as it is not as smooth as the other side.
Roll up the breast (like a jelly roll ) and secure it with twine on the sides and in the middle.
Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.

Step 3
Heat oven to 375 degrees.
Warm a cast iron pan in oven for 10 minutes remove, brush with a little olive oil and place turkey roll on it.
Place in oven and roast approximately 45 minutes to an hour turning once halfway through. (I like to use an instant-read thermometer inserted into the center of the turkey and if it reads 160 degrees it is done)
Let stand 10 minutes before untying and slicing.

Ideas for serving: cranberry sauce or apple chutney