Honey and Peanut Crusted Roast Turkey Breast

Peel the onions and chop very finely. Finely dice the pickles. In a bowl, combine about 1/4 of the onions with the pickles and the ketchup, season with salt, pepper and paprika.

Rub the turkey breast with salt, pepper and paprika. Place the turkey in the oven bag and close one side according to package directions. Place the onions around the turkey, add the broth and close the other end of the bag according to package directions. Prick the film once or twice with a needle.

Preheat the oven to 200°C (approximately 400°F). Place the bag on a sheet pan and roast the turkey 45 minutes. 

Take the roast out of the oven and raise the temperature to 225°C (approximately 425°F). Remove the bag open and brush the turkey with honey and mustard, sprinkle with peanuts and roast 10 minutes.

Remove, let cool. Pour the meat juices into a blender and puree, stir in the pickle mixture.