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Marinated turkey breast with cumin, coriander and white wine from Ottolenghi: The Cookbook (page 126) by Yotam Ottolenghi and Sami Tamimi

  • coriander leaves
  • ground cumin
  • lemons
  • mint
  • parsley
  • white wine
  • turkey breast

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Notes about this recipe

  • Zosia on July 27, 2018

    An overnight soak in a marinade resulted in juicy turkey predominantly flavoured with lemon and herbs. The first time I made this, I roasted as per the instructions (though my 850g piece took only 50 minutes). This time, I had a boneless, skinless breast (also 850g) and cooked it on the outdoor grill, which made it even more delicious. Leftovers made excellent sandwiches.

  • Jane on May 15, 2011

    For once I got myself organized in advance and marinated the turkey breast for the full 24 hours. The marinade was mint, parsley, cilantro, garlic, cumin, lemon juice, white wine and olive oil. My marinade was much greener than in the book photo - that looks like the herbs are still quite chunky rather than pureed into a smooth sauce. Anyway, mine was delicious. very moist, great flavor and the marinade heated up as a sauce was really good. I served it with Chargrilled cauliflower with tomato, dill and capers on p.51

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