December is here! In the coming weeks we’ll be sharing some delicious holiday recipes from Top Chef Canada champ René Rodriguez. We start off with this unique approach to turkey breast. Rodriguez grew up in Mexico and is heavily influenced by that cuisine and that of his beloved Spain. See what those influences bring to a simple piece of poultry. 

Turkey Breast with Pancetta and Sage

This recipe comes from Top Chef Canada winner René Rodriguez, in collaboration with Future Shop and LG Appliances. Serves 8-10.

Ingredients

1 turkey breast, boneless (skin on)

1 bunch sage

10 shallots

1/4 lb butter

1 tablespoon kosher salt

1/2 lb pancetta

2 tablespoons sherry vinegar

Season turkey with salt and carefully lift the skin to insert sage leafs under skin. Preheat oven to 350F.

In a large pan, boil shallots in water with skins on for 2 minutes. Strain, then peel shallots. Cut in half and set aside.

Rub turkey with butter and place in roasting rack skin side up. Place in oven for 45 minutes. Remove from oven. Increase temperature to 425F.

When the oven reaches 425F, cook turkey for another 30 minutes or until thermometer reads 170F in thickest part of breast.

Chop pancetta and fry until almost golden brown. Add shallots and a little more sage and season with salt and pepper. Add sherry vinegar and keep warm.

Let turkey rest 15 minutes. Slice and serve with some of the pancetta and shallots.

For more recipes from René Rodriguez, visit futureshop.ca.