By Melissa Clark
- Total Time
- 1 hour 45 minutes
- Rating
- 5(157)
- Notes
- Read community notes
Featured in: Cherishing the Turkey, All Year Round
Learn: Melissa Clark’s Thanksgiving
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Ingredients
Yield:4 to 6 servings
- ½cup dried figs, trimmed
- ½cup pitted kalamata olives
- 1teaspoon fresh lemon juice
- 2small garlic cloves, coarsely chopped
- 2anchovy fillets
- ¼cup extra virgin olive oil
- 1boneless, skinless turkey breast, 2 to 2½ pounds
- ½teaspoon coarse kosher salt
- ½teaspoon freshly ground black pepper
- Mayonnaise, for serving, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
375 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 35 grams protein; 384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
Step
2
If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until ¾-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
Step
3
When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
Ratings
5
out of 5
157
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Cooking Notes
Foodie
For those (like myself) who don’t go by cups but like to measure, 1/2 cup dried figs = c. 100 grams and 1/2 cup olives (before pitting) = 100 grams
Foodie
My attempt at making roulade failed miserably so I gave it up entirely for this Thanksgiving. However, I made the tapenade several times and each time it got rave reviews. People couldn’t get enough of that stuff. I increased the figs a bit and still delicious. Best with toasted bread and goat cheese.
Jay
I use frozen anchovy fillets because I can only buy about 12 in a can. I buy a can and freeze the rest and the dish does not suffer when I make it another time.
avacadovich
Anchovies in oil will keep in the refrigerator until the cows come home. Not really any reason to freeze.John
Louise Auger (Quebec City)
Made the tapenade with dates because I had no figs. Turned out great! Yum!
Claudia
Could this be made in advance and frozen?
Doris C.
This was a last minute addition the the Christmas menu when I found out that I had several vegetarians in the group. I cooked it as instructed but for subbing dried apricots for the figs (as I had those on hand) but the result was still fantastic. I was worried it would be too salty with all those olives but no, it was very tasty. Next time I might ask the butcher to pound for me as I'd like it thinner but I just got lazy and didn't pound as thin as I should have. A keeper.
patti
any ideas for side dishes to go with this?
Pat
I'm looking at the recipe for this Thanksgiving for two of us and am tentatively planning this Melissa Clark recipe to go with it, along with whole berry cranberry sauce, bread of some sort and a simple green salad:https://cooking.nytimes.com/recipes/1021485-one-pan-orzo-with-spinach-and-feta
Áu
The flavours' combination of the Tapenade are simply gorgeous
Louise Auger (Quebec City)
Made the tapenade with dates because I had no figs. Turned out great! Yum!
Chef Carlos
I made this recipe again with turkey cutlets that I pounded flat, smeared in the tapenade and then rolled up and tied the cutlets. Sautéed until golden and finished in a 350 degree oven. It was delicious and beautiful. I’ll make this again in this way
Chef Carlos
I made this dish for thanksgiving as an alternative turkey recipe. Very difficult to roll a turkey breast around the tapenade. Some of it made it in but the rest cooked in the sheet pan. I highly recommend pounding out the breast to make it flatter and more even. However, in spite of all this it was a hit with the extended family. Probably because of all the side dishes with beaucoup cream and butter!
Robi
I love this recipe. Making it tonight for Passover. Even more delicious with a dark meat turkey roast where it is wonderfully gamy. The tapenade is a wonderful leftover had it the next day with mayonnaise. Cannot say it enhanced the cold roast which is still delicious
Foodie
My attempt at making roulade failed miserably so I gave it up entirely for this Thanksgiving. However, I made the tapenade several times and each time it got rave reviews. People couldn’t get enough of that stuff. I increased the figs a bit and still delicious. Best with toasted bread and goat cheese.
Foodie
For those (like myself) who don’t go by cups but like to measure, 1/2 cup dried figs = c. 100 grams and 1/2 cup olives (before pitting) = 100 grams
Jay
I use frozen anchovy fillets because I can only buy about 12 in a can. I buy a can and freeze the rest and the dish does not suffer when I make it another time.
avacadovich
Anchovies in oil will keep in the refrigerator until the cows come home. Not really any reason to freeze.John
Turkinator
The tapenade for this was amazing by itself. It was hard to keep the 'reserved' portion around for serving with the finished product. The 'serving with mayo' recommendation was not followed at our table. We didn't miss it.
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