Turkey Breast in Bread

Crumble the yeast and stir until smooth in a cup with 5 tablespoons of lukewarm water. Mix the flour with the salt, pour into a large bowl and make a well in the center. Pour in the yeast, sprinkle with flour and let rise for 15 minutes.

Afterwards, add about 200-250 ml (approximately 3/4-1 cup) of lukewarm water and knead with the hands into a smooth dough. Form a ball, cover with a cloth and let rise for 1 hour until the dough has doubled in size.

Preheat the oven to 180°C (approximately 350°F).

Knead the dough again vigorously after the resting period.

Rinse the meat, pat dry and rub with salt, pepper and cayenne pepper. Place in a roasting pan, gently cook on all sides, remove from heat and add the clarified butter to the roasting pan. Remove the roasting pan from the oven.

Rinse the herbs and shake dry.

Put the turkey back in the roasting pan and place the herbs laterally. Roll out the dough on a lightly floured surface into the roasting tray size and place it over the meat, firmly pressing on the edge of the roaster.