Skip to main content
Epicurious
Bon Appétit

Turkey Tonnato

4.2

(3)

Here, turkey stands in for the traditional veal in a do-ahead entré.

Have your butcher bone, roll and tie the turkey breast.

Recipe information

  • Yield

    Serves 8

Ingredients

Turkey:

1 3 1/2-pound boned, rolled and tied turkey breast
3 anchovies, cut into 1/2-inch pieces
1 large garlic clove, slivered
2 14 1/2-ounce cans chicken broth
2 cups dry white wine
2 onions, quartered
2 carrots, cut into 2-inch pieces
4 fresh parsley sprigs
2 bay leaves

Sauce:

1 6 1/2-ounce can white meat tuna packed in water, well drained
5 anchovies
3 tablespoons fresh lemon juice
3 tablespoons drained capers
1 1/4 cups extra-virgin olive oil
1 8-ounce jar mayonnaise (1 cup plus 1 tablespoon)
Chopped fresh Italian parsley
Drained capers
2 lemons, halved lengthwise, sliced

Preparation

  1. For Turkey:

    Step 1

    Make slits in turkey with tip of small sharp knife; put 1 anchovy piece and 1 garlic sliver into each slit. Place turkey in large saucepan or Dutch oven. Add all remaining ingredients. Add water to cover. Bring to boil. Reduce heat, cover partially and simmer until meat thermometer inserted in center of turkey registers 140°F, about 1 hour. Turn off heat and let turkey cool in cooking liquid.

  2. For Sauce:

    Step 2

    Puree tuna, anchovies, lemon juice and 3 tablespoons capers in processor until very smooth, scraping down sides of work bowl occasionally. With machine running, gradually mix in oil and blend until creamy. Add mayonnaise and just blend using on/off turns (do not overmix).

  3. Step 3

    Remove turkey from broth (reserve broth for another use). Cut off string and pull off turkey skin. Slice turkey into thin rounds. Coat platter with some of sauce. Top with single layer of turkey slices. Spread turkey with more sauce. Sprinkle generously with parsley and capers. Continue layering turkey, sauce, parsley and capers until all of turkey is used. Surround with lemon slices. Cover with plastic; chill turkey and any remaining sauce separately for at least 8 hours. (Can be prepared 2 days ahead.) Let turkey stand at room temperature 1 hour. Serve, passing any remaining sauce separately.

TagsWhite WineWineAlcoholBeveragesItalianEuropeanTurkeyPoultryAnchovyFishSeafoodTunaMainDinnerGluten FreeDairy FreeKetoSimmerFood ProcessorBon Appétit
Read More
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.