Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal.
My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley.
It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
| Servings | Prep Time |
| 6 to 8 people | 30 minutes |
| Cook Time |
| 2 hours |
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Recipe by Silvia Baldini — "MILK AND VINEGAR WHOLE TURKEY BREAST ROAST is a variation on a classic, inspired by Maiale al Latte, a dish from Emilia Romagna featuring pork and milk. Traditionally, the milk is curdled with lemon and spiked with herbs. As the milk caramelizes, it tenderizes the pork, imparting a deep, nutty flavor to the meat. It is a dish that represents comfort and economic sensibility, making it a perfect choice for a Sunday family meal.
My mom adapted the recipe and used a whole turkey breast. It was one of our favorite roasts growing up. She used white vinegar instead of lemon for a less acidic taste. As the caramelized milk reduces, it separates into extremely delicious curds and the sauce it's infused with the vinegar and the herbs. The luscious curds add a delightful texture to the sauce. Each spoonful tells a story of the slow-cooked love. It’s sweet and sour and tender, and what I make at thanksgiving almost every year. We serve it with sautéed mushrooms and lot’s of fresh chopped parsley.
It's a dish that transcends generations, a culinary journey that started in my mom’s kitchen and found a special place on our American Thanksgiving table, reminding us that traditions, when embraced with love, can evolve into something truly extraordinary.
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Ingredients
- 3 pounds boneless turkey breast, skin on and tied
- 1 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 2 medium cloves of garlic, peeled
- 5 fresh sage leaves
- 4 twigs fresh thyme
- 1 small bunch fresh italian parsley
- 1 twig fresh rosemary
- 2 tablespoons white wine vinegar
- 3 cups whole milk
- 1 cup chicken or turkey stock
- Extra fine sea salt and freshly ground pepper to season, plus one teaspoon white vinegar
- chopped italian parsley to garnish
Servings: people
Instructions
- Season the boneless turkey breast. Rub the salt and pepper evenly all over the roast. Set it aside. Heat the olive oil in a 10 - x 4-inch-deep Dutch oven or similar pot, large enough to hold the roast. Brown the meat on all sides over medium-low heat; this will take about 15 to 20 minutes. Set aside.
- In the same pot add the onion and scrape the bottom of the pot. Lower the heat and cook until translucent. Add the garlic and stir. Meanwhile tie all the herbs together with kitchen twine. Place the herb bundle with the onions and stir. Add the vinegar and cook for a few minutes scraping the bottom and making sure not to burn the onions. Add the Turkey breast back in to the pot.
- Slowly pour in the milk and the stock almost to cover the roast. Cover the pot and cook over low heat for about 1 hour and half to two hours. As the roast cooks the milk will start to coagulate.
- When the meat is cooked, remove it to a board and let it cool. Remove the twine, wrap the roast in aluminum foil and place it aside. Return the pot on the stove to a medium heat. Cook until the liquid is reduced by half and thickened. Discard the herb. Taste and add seasoning if needed and one teaspoon vinegar. Reduce for a few extra minutes.
- Cut the breast into 1/4-inch slices and return them to the pot. Slowly heat the meat in the sauce until hot and serve immediately with a lot of chopped parsley.
Recipe Notes
Note: You can make the roast in a Instapot. Follow the recipe until the resting step. Set the Instapot to an hour. Turn off the pressure cooker. Quick-release pressure and proceed with the sauce reduction.
Using tongs, remove the pork to a serving platter. Remove and discard the herb sprigs. Turn on the sauté setting (on the “more” or hot setting, if you have it), and bring the milk to a rolling boil. Let the milk boil until it is reduced by about half and has darkened to a golden caramel color, about 20 minutes.
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