Juicy roasted turkey breast
You need a saucepan with a heavy base or a flat pan with a lid that can be closed tightly.
List of ingredients (6 people)
Half fresh turkey breast (1 to 1.5 kg), rinsed and dry buffered
Olive oil
White wine
Low-salt vegetable or chicken broth
1 medium onion, halved, sliced
Sale
Freshly ground pepper
½ tablespoon of dried thyme or 2 tablespoons of fresh thyme
Preparation:
Add the olive oil to the pot or pan.
Lightly coat the turkey breast with olive oil.
Allow the olive oil to warm up.
Put the meat skin side up in the pan and fry for about 5 minutes.
Remove, put on a plate and set aside.
Pour the white wine or water and broth into the pot and boil the broth over medium heat. Stir constantly with a wooden spoon to dissolve the lees.
Add the onion, season with salt and pepper and cook for about 3 minutes, stirring until the onion begins to soften.
Place the turkey breast face down on the onion.
Close the pot tightly and cook the meat for about 45 minutes.
Turn the meat after half the cooking time.
There should still be 50ml of liquid in the pot, otherwise add a few tablespoons of water if necessary.
The meat is cooked when the meat thermometer indicates a temperature of about 80 degrees.
Cut into pieces, add the sauce and serve.
Nutritional values per Person
2 g carbohydrates 43 g proteins 4 g fats 230 kcal