Cumin and Tomato Roasted Turkey Breast - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

143 g / 5.0 oz

Ingredients

	Metric	Imperial
Turkey Breast Strips	1.5 Kg	3.3 Lbs
Onions, diced, frozen	170 g	6 oz
Canola Oil	15 mL	1 Tbsp
Tomatoes, canned, diced, drained	1 L	4.2 cups
Chicken Stock, low-sodium	500 mL	2.1 cups
Thyme, dried	30 mL	2 Tbsp
Cumin, ground	30 mL	2 Tbsp
Potatoes, raw, peeled, diced	340 g	12 oz
Green Onions, chopped	30 mL	2 Tbsp
Black Pepper	10 mL	2 tsp

Preheat convection or Combi oven to 300 F. Ensure that the turkey breast strips are defrosted fully. The seasoning will stick and cook better when the turkey is fully defrosted.
In a large heavy bottomed pot over medium heat, add the canola oil and saute the onions for 5-7 minutes, stirring occasionally. Reserve.
In a bowl mix the diced tomatoes, chicken stock, thyme, cumin, potatoes, green onions and black pepper. In a 4" deep hotel pan, gently combine ingredients together. Ensure that the turkey is covered in the braising sauce.
Cover the hotel pan with foil and roast at 300 F for 60-90 minutes, depending on the heat of the oven. Ensure that the turkey reaches an internal temperature of 165 F (74 C).

Garnish with julienne of red pepper and carrots. Serve with steamed rice and broccoli (nutritional analysis not included).