Turkey with Cream and Cranberry Sauces
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 100 g | (67 %) | ||
| Sugar added | 46 g | (184 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 25.6 mg | (213 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 926 mg | (23 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 91 g |
Ingredients
- Ingredients
- 1 kilogram turkey breasts
- salt
- peppers
- 2 Tbsps vegetable oil
- 300 milliliters Vegetable broth (or chicken stock)
- 1 onion
- 500 grams Cranberry
- 2 Oranges (juiced)
- 100 milliliters apple cider vinegar
- 175 grams brown sugar
- 1 pinch Ground cinnamon
- salt
- cayenne pepper
- 1 Tbsp Crème fraiche
- 1 tsp cornstarch (as needed)
- lemon juice
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a roasting pan and sear the meat on both sides. Pour in the broth and place the pan in the oven, on the middle rack. Simmer for about 45 minutes.
Turn the meat from time to time and baste with the juices as needed.
For the cranberry sauce, peel the onion and chop finely. Rinse the cranberries and drain.
Add the cranberries to a pot and bring to a boil along with the diced onions, the orange juice, vinegar and sugar. Season with cinnamon, salt and cayenne pepper. Stir occasionally and simmer for about 15 minutes.
Remove the meat from the oven, cover with aluminum foil and keep warm.
For the cream sauce, pour the meat juices into a saucepan, stir in the crème fraîche and simmer for a few minutes until slightly creamy. Thicken with some cornstarch mixed with water if necessary. Season with lemon juice and salt.
Slice the meat and arrange it on a plate. Serve drizzled with the two sauces.
