Jennifer Pallian’s Butterball Roast Turkey with Spring Asparagus Salad

Prep time 30 min       Cook time 3 Hours       Serves 8


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1 frozen Butterball Boneless Seasoned Turkey Breast Roast1 Tbsp oilSalt and coarsely ground black pepper

For Salad:

4 large eggs1 bunch asparagus, trimmed½ cup edamame, shelled2 Tbsp shallot, minced

For Dressing:

1/4 cup tahini2 Tbsp olive oil3 Tbsp lemon juice1 Tbspfresh parsley , minced(or 1 tsp dried)1 Tbsp fresh chives , minced1 Tbspfresh basil minced, tarragon or more parsley1 tsp lemon zest1 clove garlic, minced¾ tsp kosher salt⅛ tsp black pepper3 Tbsp water


    For Turkey Roast

  1. Preheat oven to 325°F. Place frozen turkey breast (netting still on) on a rack in a shallow roasting pan. Brush with oil. Cook uncovered for 4 hours or until internal temperature reaches 165ºF/74°C. Refer to cooking directions on box

  2. When the turkey is done, let it rest for 10-15 minutes before slicing.

  3. For Salad:

  4. Bring a medium saucepan filled with water to a rapid simmer. Gently lower eggs and cook for 6 minutes, then lift out with a slotted spoon to a bowl of ice water (reserve hot water).

  5. Add asparagus and edamame to the simmering water along with a big pinch of salt. Cook until crisp-tender, about 4 minutes, then transfer asparagus to the ice water as well.
  6. Stir together all ingredients for the dressing.
  7. To assemble the salad, lay the asparagus and edamame on a platter. Peel and halve the eggs and arrange them on top. Drizzle everything with the dressing just before serving and then sprinkle with the shallot.