Rouses' Chef Nino shares an easy way to make turkey that you can enjoy for dinner and eat as leftovers and on sandwiches all week long!

INGREDIENTS:

  • 1 (2- to 3-pound) turkey breast
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • ¼ cup first cold pressed olive oil
  • 2 large sprigs fresh rosemary (about 2 tablespoons) finely cut, or 3 teaspoons dried rosemary
  • 8 cloves of fresh garlic, finely cut
  • Heavy duty aluminum foil, large, cut into an 18-inch piece

STEPS:

1. Preheat oven to 350ºF.

2. Sprinkle turkey breast generously with salt and pepper. Place turkey breast in a hot skillet with 2 teaspoons of the olive oil. Sear both sides for about 3-4 minutes.

3. Remove turkey from skillet and place on sheet of aluminum foil. Spread olive oil over entire turkey breast. Sprinkle rosemary, garlic, and more salt and pepper, to taste, all over turkey breast, and wrap tightly with foil.

4. Place turkey in foil pack in preheated oven and cook for 45 minutes, or until internal temperature reaches 165 degrees. Turn over halfway into the cooking process.

5. After removing turkey breast from oven, let it rest for 10 minutes before slicing and serving.

ROUSES MARKETS:

  • 7361 Theodore Dawes Rd.
  • Theodore, AL 36582
  • (251) 653-7391
  • 1545 Gulf Shores Parkway
  • Gulf Shores, AL 36542
  • (251) 948-4715
  • 112 Saraland Loop
  • Saraland, AL 36571
  • (251) 675-8124
  • 4350 Old Shell Rd.
  • Mobile, AL 36608
  • (251) 380-0020
  • 6729 Spanish Fort Rd.
  • Spanish Fort, AL 36527
  • (251) 621-0552
  • 7765 Airport Boulevard #609
  • Mobile, AL 36608
  • 251-272-5026
  • 25405 Perdido Beach Boulevard
  • Orange Beach, AL 36561
  • 251-272-5034

HOURS: 7am-10pm

www.rouses.com

ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.

You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.

All content © 2021, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 

 

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