Christmas Turkey Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,307 mg | (33 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 2 onions
- 750 grams turkey breasts
- salt (and pepper)
- 2 Tbsps vegetable oil
- 2 tsps thyme
- ½ Organic orange (zest)
- ¼ l dry Cider (or wormwood)
- 400 milliliters chicken stock
- 4 fresh Figs
- 40 grams butter
- 40 grams halved, peeled almonds
- 2 Tbsps sugar
- 1 Orange (juice)
- pink peppers
- 1 Tbsp sauce thickener
- 1 pinch sugar
Preparation steps
Carve tomatoes crosswise, blanch for a few seconds in boiling water, rinse, peel, remove seeds and dice the flesh. Peel onions and dice.
Tie turkey with kitchen string to create a toll. Rub meat with salt and pepper. Heat oil in a Dutch oven. Sear meat on all sides.
Add onions, thyme and orange peel and braise. Add tomatoes. Deglaze with cider or vermouth and chicken stock. Cover and stew about 50-60 minutes.
Rinse figs and cut into quarters. Heat butter, fry almonds in it, add figs, sprinkle with sugar and simmer for 2-3 minutes. Then pour in orange juice and boil down almost completely over high heat. Season with red pepper.
Remove meat from sauce and keep warm. Strain sauce through a sieve and bring to a boil. Slightly thicken with cornstarch. Season with salt, pepper and sugar.
Cut meat and serve together with sauce and figs.
Serve, as desired, with croquettes or noodles.
