Roasted Turkey Breast with Mlinci
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This Roasted Turkey Breast with Mlinci is a heartwarming nod to Croatian culinary heritage, where flavorful ingredients and time-honored techniques come together to create a deeply satisfying meal. Featuring a JENNIE-O® Tender & Juicy Young Turkey bone-in breast, this recipe pairs juicy, oven-roasted turkey with mlinci—a rustic baked flatbread that’s softened in savory pan drippings and broth for a rich, noodle-like texture.
With just a handful of pantry staples and a little hands-on care, this dish serves 8 and delivers big on flavor and nostalgia. It’s a beautiful way to connect generations through food and celebrate the diverse ways we give thanks.
*Minimally processed. No artificial ingredients
Total Time
3 Hours
Serving Size
Makes 8 Servings
6
cups flour
1
egg
2 to 3
tablespoon vegetable oil
1
tablespoon salt
5
cups water, divided
1
JENNIE-O® Tender & Juicy Young Turkey bone-in whole turkey breast (4½ to 5 pounds), thawed and patted dry
Salt
1/2
cup lard, or shortening
2
tablespoons butter
1
chicken bouillon cube
Chicken broth, if needed
Chopped parsley, if desired
1.
Heat oven to 400°F with rack positioned in middle of oven. In bowl of stand mixer fitted with dough hook, place flour, salt, egg and 2½ cups water. Mix until dough can be kneaded by hand, adding a little more flour if sticky. Turn out onto lightly floured surface. Knead until smooth. Divide dough into 10 portions. Roll out each portion into very thin rounds. Place rolled out dough directly onto middle rack of oven. Bake 6 to 7 minutes, flipping once, or until firm, browned and crispy on both sides. Allow to cool on cooling rack. When completely cool, break into medium size pieces into a bowl. Cover with 2½ cups boiling water. Cover bowl with towel. Let sit 30 minutes, or until softened. Drain.
2.
Heat oven to 325°F.
3.
Place turkey breast on rack in shallow pan. Season turkey breast generously inside and out with salt. Rub turkey breast with lard. Roast about 2½ hours, checking temperature after 2 hours, or until meat thermometer inserted into the thickest part of the breast registers 165°F.
4.
Remove turkey from pan to cutting board. Cover loosely with foil. Let stand 15 minutes for easier carving. Meanwhile, add enough chicken broth to pan drippings to measure 2 cups. Stir in butter and bouillon cube to dissolve. Add mlinci. The liquid should be enough to almost cover the mlinci. If not, add additional broth. Return pan to oven. Bake 15 to 20 minutes, or until hot. Stir and serve with sliced turkey breast. Garnish with fresh chopped parsley, if desired.
Nutrition information not available.
