Roasted Turkey Breast & Farro-Endive Salad

with Brown Butter Apple Compote

Roasted Turkey Breast & Farro-Endive Salad

with Brown Butter Apple Compote

Fall comfort food gets a delicious lift in this recipe. A sweet, toasty compote (simply apple and shallot cooked in brown butter) balances our savory roasted turkey breast. On the side, we’re tossing warm grains with endive—first cooked with a bit of honey and lemon to brighten its mildly bitter flavor.

45 minutes

oven: 450ºF

Ingredients

1 Turkey Breast Roast
2/3 c Semi-Pearled Farro
1 Apple
1 Lemon
1 Endive
1 Chives
2 tbsp Butter
1 Shallot
1 tbsp Honey
1 tbsp Whole Grain Dijon Mustard

Instructions

Sear & roast the turkey:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Heat a medium pot of salted water to boiling on high. Line a sheet pan with foil. Remove and discard the netting from the turkey; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned turkey, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 3 to 5 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pan on the stove, transfer to the sheet pan, skin side up. Roast 15 to 17 minutes, or until cooked through. (An instant-read thermometer should register 165ºF.) Transfer to a cutting board and let rest for at least 5 minutes.

Cook the farro:

While the turkey roasts, add the farro to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Peel and finely chop the shallot. Cut off and discard the root end of the endive; thinly slice crosswise. Quarter and deseed the lemon. Core and small dice the apple. Cut the chives into 1/2-inch pieces.

Cook the endive:

While the farro continues to cook, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add half the chopped shallot; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened. Add the sliced endive; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add half the honey (kneading the packet before opening) and the juice of 2 lemon wedges. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl and season with salt and pepper to taste. Rinse and wipe out the pan.

Make the compote:

While the farro continues to cook, in the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until browned and nuttily fragrant. Add the diced apple and remaining chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the juice of the remaining lemon wedges and the remaining honey. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Make the farro salad & serve your dish:

Add the cooked endive, mustard, half the sliced chives, and a drizzle of olive oil to the pot of cooked farro. Stir to combine; season with salt and pepper to taste. Thinly slice the rested turkey crosswise. Serve the sliced turkey with the farro salad. Top the turkey with the compote. Garnish with the remaining sliced chives and a drizzle of olive oil. Enjoy!