Marinated Roast Turkey
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 366 kcal | (17 %) | ||
| Protein | 52.5 g | (54 %) | ||
| Fat | 12.5 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- 1 small red chili pepper
- 2 Tbsps soy sauce
- 1 Tbsp honey
- 800 grams turkey breasts
- 400 milliliters Chicken broth
- salt
- freshly ground peppers
- Bakers twine
- 2 Tbsps vegetable oil
- 400 grams Cherry tomatoes
- 2 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 2 tsps cornstarch
- 750 grams Asparagus
Preparation steps
Rinse chili pepper, remove seeds and white ribs and finely chop. Combine chili pepper with soy sauce and honey and rub turkey breast with marinade. Place in a freezer bag, seal and marinate in the refrigerator overnight.
Remove meat from the freezer bag. Strip marinade with the back of a knife and add to broth. Pat meat dry and season with salt and pepper. Tie meat with kitchen twine. Heat 2 tablespoons oil in a Dutch oven. Sear meat on all sides. Pour broth, cover and simmer for about 45-50 minutes.
Rinse tomatoes and pat dry. Heat olive oil in a pan. Sauté tomatoes over high heat briefly and add the vinegar. Season with salt and pepper and keep warm.
Peel bottom third of the asparagus and trim off the ends generously. Cook asparagus in salted boiling water for 6-8 minutes then drain.
Remove meat from the gravy. Mix cornstarch with a little cold water and stir into the gravy. Bring to a boil to thicken and season with salt and pepper. Slice meat and serve with the sauce, the tomatoes and asparagus.
