Criolla Turkey Breast (Christmas Style)

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Steps

1. 1
   Remove the wishbone (espoleta) from the turkey breast: make two parallel cuts along the wishbone, then work your fingers in a pincer motion to locate and pull out the bone. This allows clean slicing after cooking.

   Tip: The turkey wishbone is harder to remove than chicken — work carefully with your fingers.

   ~5 min
2. 2
   Prepare a 10% brine (100g salt per 1 litre of water) and submerge the turkey breast for 5.5 to 6 hours. The bone slows salt penetration so it needs more time than boneless cuts.

   Tip: The brine controls the salt level — do NOT add salt to the marinade.

   ~330 min
3. 3
   Blend together the criollo marinade: dry red wine, dark beer, light beer, American mustard, paprika, black pepper, cumin, panca chili paste, pisco (or brandy), and a generous amount of garlic. Blend until smooth.

   Tip: No salt in the marinade — the turkey already has salt from the brine and will release its own seasoned juices during cooking.

   ~5 min
4. 4
   Wearing gloves, rub the marinade generously all over the brined turkey breast, including into the cavity left by the wishbone removal and all gaps between bones. Set aside the orange juice — it will be added later.

   Tip: The more marinade that gets into the gaps and cavities, the better the caramelization in those areas during roasting.

   ~10 min
5. 5
   Place the marinated turkey breast in a container, cover, and refrigerate for at least 6 hours — ideally overnight. The longer it marinates, the more flavor it develops.

   ~360 min
6. 6
   Line a roasting pan with aluminum foil. Spread a layer of onion rings on the bottom as a bed. Place the marinated turkey breast on top, bone side down.

   Tip: The foil lining makes cleanup much easier and prevents sticking. The onions will absorb the turkey jus and become delicious.

   ~5 min
7. 7
   Cover the roasting pan tightly with aluminum foil to create the 'polé' technique — cooking the turkey in its own steam and natural juices. Roast in a moderate oven (approximately 160–180°C) for about 1.5 hours.

   Tip: The polé technique keeps all the flavors inside — the cooking liquid becomes the sauce.

   ~90 min
8. 8
   Check the internal temperature at the thickest and thinnest parts of the breast. When the center reads around 48–58°C, remove the foil cover. Add a splash of fresh orange juice and knobs of butter over the turkey, then return uncovered to a hot oven at 200–220°C.

   Tip: The fructose in the orange juice combined with the butter will drive caramelization and browning of the skin.

   ~25 min
9. 9
   Roast uncovered until the skin is golden and caramelized and the internal temperature at the thinnest part reaches 75°C and 68–70°C at the thickest part. Remove from oven.

   ~15 min
10. 10
    Transfer the turkey breast to a resting rack, loosely cover with foil, and let it rest for 30–35 minutes. This allows the internal juices to redistribute throughout all the muscle fibers.

    Tip: Do not worry — the turkey will stay very hot inside during resting, just like a brick that has been in the oven.

    ~35 min
11. 11
    Collect all the roasting juices and caramelized onions from the foil. Strain or leave the onions in for a lighter jus. Avoid blending — Giacomo prefers a light, thin jus over a thick sauce for turkey breast, as it highlights the lean meat without masking it.

    Tip: A thin jus 'barely moistens' the lean breast and delivers maximum flavor without heaviness.

    ~5 min
12. 12
    Slice the turkey breast across the grain in thick slices. Plate with caramelized onions on top and a drizzle of the jus. Serve alongside rice with olives and apple purée.

    Tip: Cut against the grain (the fibers run lengthwise toward the back) for the most tender bite.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UNA PECHUGA PAVO Y COCTEL PARA ESTA NAVIDAD ¦ GIACOMO BOCCHIO

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