Puerto Rican Turkey Roll with Sweet Plantains and Queso Fresco in Guava Sofrito Sauce

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Pat the turkey breast dry and lay it flat on a board. Season both sides with 1/2 teaspoon salt, black pepper, 1/2 teaspoon oregano, cumin, and sweet paprika.

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   2. Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. Add the diced ripe plantain and cook for 3 to 4 minutes until lightly caramelized. Stir in 2 chopped garlic cloves and cook 30 seconds more.

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   3. Add 60 ml (1/4 cup) of the sofrito, the green olives, half of the cilantro, and the onion. Cook for 3 minutes until the onion softens slightly. Remove from the heat, add the queso fresco, and mix gently. Let cool for 5 minutes.

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   4. Spread the filling over the turkey breast, leaving a clean border around the edges. Roll it up tightly to enclose the filling. Tie with kitchen twine in several places to hold its shape.

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   5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown the turkey roll on all sides, about 5 to 6 minutes total.

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   6. Transfer the skillet to the oven and roast the turkey at 375°F / 190°C for 22 to 28 minutes, or until the center reaches 165°F / 74°C. Remove the turkey, tent loosely, and let it rest for 10 minutes.

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   7. While the turkey rests, make the sauce. In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add 120 ml (1/2 cup) sofrito, 1 chopped garlic clove, the remaining oregano, and the bay leaves. Cook for 2 minutes.

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   8. Stir in the guava paste, chicken broth, and apple cider vinegar. Cook over medium heat, stirring, for 4 to 5 minutes until the guava dissolves. Add the cornstarch slurry and cook 1 to 2 minutes more until lightly thickened. Remove the bay leaves.

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   9. Slice the turkey roll into thick medallions. Serve with the guava-sofrito sauce spooned over the top and finish with the remaining fresh cilantro.

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    10. If reheating, warm gently in a covered skillet over low heat or in a 325°F / 165°C oven until heated through, adding a little sauce to keep it moist.