2 lb – 3 lb turkey breast
1 ½ cups butter (softened)
¾ cup chopped pistachio
1 large pinch saffron threads soaked in ¼ cup milk
¼ cup French shallots finely chopped (approximately 2-3 shallots)
½ cup chopped parsley
Zest of half lemon finely chopped
½ roasted butternut squash,
12 roasted baby onions
1 bunch steamed cavolo nero or spinach
Mix the softened butter, with the pistachio, saffron threads soaked in milk, shallots, parsley and seasoning. Mix till well incorporated, place into a piping bag.
To prepare the turkey for cooking, push your index finger between the flesh and skin of the breast of the turkey via the neck in order to make a pocket over the breast lobe (being careful not to pierce the thin connective membrane).
Pipe the pistachio, saffron butter just under the skin of the turkey to cover and insulate the turkey breast, using one hand to smooth out and create an even thickness of butter.
Set turkey to chill in the fridge on a plate for 20 minutes, allowing butter to harden.
Season turkey liberally with salt and ground white pepper.
Pre heat CRUX Toaster Oven to 350F.
Transfer turkey breast to a tray and set to cook in the toaster oven for 40 - 45 minutes, if you have a digital thermometer the reading when pushed into the thickest part of the breast should reach 165’F.
Once cooked remove turkey from toaster oven, and set to rest for 10 – 15 minutes before carving, reserving and butter and juices to accompany the meal.
Using a sharp knife carve the breast against its grain (across the width) into small medallions.
Serve with accompanying roasted vegetables and cavolo nero.