Not Your Kid’s School Turkey Tetrazzini…

Based loosely on Tyler Florence’s recipe.  Mine’s quite a bit richer and I think has more flavor.

Ingredients

5 Tbsp vegetable oil

1/4 medium sweet onion minced

1 large clove garlic minced

1 pound baby bella mushrooms sliced

1/4 c chopped parsley

2 tbsp thyme

salt

pepper

2 tbsp grated lemon zest

2 c chicken broth

4 tbsp unsalted butter

4 tbsp flour

1/2 c heavy cream

1/2 c dry white wine

3 lbs fresh turkey breast roast

14 oz box of rotini pastas

1/2 c plain bread crumbs

1/2 c plus 2 tbsp grated parmesan

1 tsp poultry seasoning

Remove skin, fat, tendons, and silver skin from the turkey breast.  Cut breast meat into chunks about 1 inch cubed.  Put the turkey into a bowl, sprinkle with about a 1/4 tsp sea salt, 1/2 tsp fresh ground pepper, and 1 tsp poultry seasoning.   Mix well so each piece is seasoned.

Heat a large oven safe skillet.  I like my big cast iron one for this.  Add about 2 tbsp oil to the pan and let heat.  Add the turkey and brown lightly.  Cover in foil and place in a 350 degree oven for 30 minutes.  Get your water started for the pasta.

In another skillet, heat about 2 tbsp oil and add the onions and garlic.  Saute lightly until translucent.  Add the mushrooms, a pinch of salt, the thyme and parsley.  Saute until the mushrooms are limp.  Remove to a glass bowl mix in 1 tbsp grated lemon zest, cover and set aside.

Return the pan to the stove top and add 4 tbsp unsalted butter to melt.  When the butter is just about melted, add the flour to make a roux, whisking constantly to make it smooth.  Let this cook about 3 minutes to remove the cereal taste from the flour.  Add the wine and the chicken stock.  Whisk to incorporate the roux and make it nice and smooth.  Salt and pepper to taste, YOU SHOULD NOT TASTE THE SALT AS A FLAVOR, but you should definitely be able to tell the difference between the taste with the salt and without.  Whisk in the cream to make a smooth sauce.  Bring up to a simmer and let the sauce thicken slightly.  Put on a very low burner to keep warm.

By now, your pasta water should be boiling.  Throw in the pasta and cook to just before it comes to aldente.  You want the pasta still slightly crunchy in the very middle so that when we bake this it will finish cooking perfectly.  So cook it for about 5 minutes after it returns to the boil.  Drain the pasta and set a side until we’re ready to assemble.

In a separate bowl put the bread crumbs, 1/2 cup of Parmesan cheese, 1/4 tsp sea salt, 1/2 tsp pepper, remaining lemon zest, about 1 tsp parsley and 1/2 tsp thyme.  Mix together for your topping.

At this point, your turkey chunks should be done.  Remove from the oven.  Remove the meat from the pan and pour the pan drippings into the sauce.  Whisk to combine and keep the sauce smooth.   Add the mushroom and onions to the sauce and stir them together.

We’re now ready to assemble.  Ladle  about a half cup of the sauce into the bottom of a deep casserole dish.  Put about half the pasta into the dish and the turkey chunks.  Now ladle about half the sauce over this.  Add the rest of the pasta and sauce.  Top with  the bread crumb mixture.  Sprinkle the remaining 2 tbsp parmesan on top.  Bake uncovered at 350 degrees for 30 minutes, until the topping browns lightly.  Remove from oven and let rest about 10 minutes before serving.

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