1/2 pound Spanish chorizo, cut into 1/4-inch dice
3 onions, halved lengthwise and cut into 1/4-inch wedges
2 tablespoons sherry vinegar
1/4 cup finely chopped parsley
One 6-pound boneless skin-on whole turkey breast
1 lemon, thinly sliced
Extra-virgin olive oil, for brushing
1 tablespoon pimentón de la Vera (sweet smoked Spanish paprika)
- In a large skillet, cook the chorizo over moderate heat, stirring occasionally, until the fat starts to render, 3 minutes. Add two-thirds of the onion wedges, season with salt and cook, stirring occasionally, until the onions are softened and browned, 10 minutes. Add the vinegar and cook for 1 minute. Stir in the parsley and let cool completely.
- Set the turkey breast skin side down on a work surface and season with salt. Spread the onion mixture all over the breast meat and under the tenderloins. Evenly space 5 foot-long pieces of kitchen twine under the breast. Fold the sides of the breast into the center, then tie up the turkey breast with the twine to make a neat roast.
- Spread the lemon slices and the remaining onion wedges in the center of a roasting pan. Set the turkey breast skin side up on the onions and lemons and let stand at room temperature for 1 hour.
- Preheat the oven to 425°. Brush the turkey breast with olive oil and season generously with salt. Sprinkle the pimentón all over the top and side. Roast for about 1 hour and 10 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in the thickest part of the meat registers 160°; tent the roast with foil if it browns too quickly. Transfer the turkey breast to a carving board and let stand for 20 minutes. Thinly slice crosswise and serve.
The stuffed and tied roast can be wrapped in plastic and refrigerated overnight. Let stand at room temperature for 1 1/2 hours before roasting.
Take a cue from the chorizo and serve this with a fruit-forward or earthy Spanish red.