Bacon-wrapped Turkey Breast with Sauerkraut
(0 votes)
(0 votes)
Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,333 mg | (33 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the turkey breast
- 1 kilogram turkey breasts
- 2 Tbsps liquid honey
- 1 tsp vegetable oil
- salt
- freshly ground peppers
- 65 grams Bacon (sliced)
- 150 milliliters Vegetable broth
- For the sauerkraut
- 600 grams Sauerkraut (canned)
- 2 bay leaves
- 4 Juniper berries
- 2 cloves
- 100 milliliters Vegetable broth
- 50 milliliters dry white wine
- salt
- 1 pinch sugar
- peppers
- 2 small red onions
Preparation steps
1.
For the turkey breast, preheat the oven to 200°C (approximately 400°F).
2.
Rinse the turkey and pat dry. Mix honey with oil and season with salt and pepper. Brush over the meat. Wrap the bacon around the turkey breast and place in a roasting pan. Pour in vegetable broth roast in a preheated oven about 1 hour. Occasionally baste with the pan juices until about 15 minutes before end of cooking (so that the surface can become crispy).
3.
For the sauerkraut, mix sauerkraut with the spices in a pot. Cover with broth and wine and simmer about 35 minutes. Season with salt, sugar and pepper.
4.
Peel the onions and cut into thin rings. Remove the roast turkey from the oven and arrange on a platter with the sauerkraut. Garnish with the onion rings.
