Caribbean turkey breast in sour orange spice marinade with rustic malanga mash and warm pineapple pepper salad

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the turkey breast dry with paper towels and place it in a dish.

2. 2

   2. Mix the sour orange juice, garlic, 15 ml (1 tbsp) coconut oil, thyme, cumin, allspice, paprika, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Pour this marinade over the turkey breast and let it rest for 15 minutes while you prepare the rest.

3. 3

   3. Place the malanga in a pot with enough water to cover it. Add 2 g (1/4 tsp) salt and bring to a boil. Cook over medium heat for 20 to 25 minutes, until very tender.

4. 4

   4. Transfer the turkey breast to a baking tray, brush some of the marinade over the top, and roast at 200 °C / 400 °F for 28 to 35 minutes, or until the center reaches 74 °C / 165 °F. Let it rest for 8 minutes before slicing.

5. 5

   5. While the turkey roasts, heat the remaining 15 ml (1 tbsp) coconut oil in a skillet over medium heat. Add the red onion and red bell pepper and sauté for 4 minutes.

6. 6

   6. Stir in the pineapple, brown sugar, and red chili pepper if using. Cook for 3 to 4 minutes more, until the pineapple looks glossy and lightly caramelized.

7. 7

   7. Add the apple cider vinegar, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Toss well, turn off the heat, and finish with the fresh cilantro.

8. 8

   8. Drain the cooked malanga and return it to the pot. Add the coconut milk, butter, the remaining salt, and a little black pepper to taste. Mash until rustic and creamy.

9. 9

   9. Slice the turkey breast. Serve a base of malanga mash, top with the turkey, and add the warm pineapple and pepper salad on the side. If desired, spoon the roasting juices over the turkey.