Pistachio-Herb Crusted Turkey Roast

Ingredients

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1 Butterball Boneless Turkey Roast2 Tbsp Canola or vegetable oil, for cooking3/4 cup pistachios1/4 cup breadcrumbs2 Tbsp olive oil 1/4 bunch fresh mint1/4 bunch fresh parsley2 Tbsp Dijon mustard 

Lemon Cream Sauce

2 Tbsp butter2 Tbsp all-purpose flour1 3/4 cup milk1/2 cup cream2 tsp Dijon mustard1 lemon, zested and juiced2 Tbsp parsley, finely chopped Salt, to taste

Directions

  1. Preheat oven to 325 °F (163°C) and remove Butterball Boneless Turkey Roast from freezer and set on wire rack (or create a tin foil ring to elevate it slightly) on baking sheet. 

  2. Spread the Roast with neutral oil (canola or vegetable oil) and let cook in oven for 2 hours.
  3. While Roast cooks, make the pistachio-herb crust. Place pistachios, breadcrumbs, olive oil, mint, and parsley in food processor and pulse until combined.
  4. After 2 hours, remove roast from oven and cut off netting. Allow to cool slightly, then spread Dijon mustard all over partially cooked roast. Next, sprinkle on pistachio-herb mixture and pat the roast to adhere pistachio-herb crust.  Place back to oven and cook for another 1 1/2 hours or until the internal temperature reaches 165°F (74°C). 
  5. While roast finishes cooking, begin lemon cream sauce. In a saucepan, heat butter and flour on medium low heat until melted. Add milk and cream, whisking constantly to avoid any lumps. Increase heat to medium high and bring to a gentle boil to thicken. 
  6. Reduce heat to a simmer and add Dijon, lemon juice and zest, parsley, and salt to taste. Whisk well to combine, remove from heat, and set aside to keep warm. When your roast has reached 165°F (74°C) internal temperature, remove and rest for a few minutes, then carve into even slices.
  7. To serve, add lemon cream sauce to the bottom of your platter, and place turkey roast slices on top. Enjoy!

    8. Credit: By Shahir Massoud

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