Stained turkey breast

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
5 1
For extra flavour: a marinade of balsamic vinegar, marjoram and spices soaks into the meat overnight
COOK TIME
165 mins
TOTAL TIME
885 mins

Ingredients

Servings: 10
  • 1 Garlic clove
  • 4 Stem/s Marjoram
  • 4 TABLESPOONS light balsamic vinegar
  • 2 TABLESPOONS Mustard
  • 1 TABLESPOON Sweet peppers
  • 7-10 Tbsp salt, pepper
  • 4 TABLESPOONS Oil
  • 3 kg Turkey Breast
  • 2 Onions
  • 2 TABLESPOONS Vegetable broth (instant)
  • 1 TABLESPOON Cornstarch
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    The day before, peel and finely chop the garlic. Wash and chop the marjoram. Mix both with vinegar, mustard, sweet paprika, 1 tsp. pepper and oil. Rinse the meat, dab dry and coat all around with the prepared marinade. Wrap in cling film and keep cool overnight.

  2. 2

    The next day peel and quarter the onions. Season the meat with salt and put it on a fat pan with the onions. Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 1 3⁄4 for 2 hours. Dissolve the stock in 1 l hot water, pour around the roast after approx. 45 minutes.

  3. 3

    Remove the roast, wrap in aluminium foil and let it rest. Pour frying stock through a sieve into a pot and possibly fill up to approx. 1 l with water. Mix starch and 4 tablespoons of water. Bring the stock to the boil, stir in the mixed starch and simmer for approx. 3 minutes. Season sauce with salt and 1 pinch of sugar.

Nutrition Facts

KCAL
330 kcal
CARBS
1 g
FATS
6 g
PROTEINS
62 g