Summary

Ingredients

• 800 g turkey breast
• salt and pepper
• 5 tablespoon oil, flavored with basil
• 2 tablespoon lemon juice
• 200 ml broth
• 500 g cherry tomato (s)
• 1 tablespoon sugar
• 1 bunch parsley
• 1 clove garlic
• 2 tablespoon capers
• 0.5 teaspoon ½ sambal oelek

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Instructions

1. Preheat the oven to 190 degrees (circulating air 170 degrees). Rinse the turkey breast with cold water, pat dry well with kitchen paper and rub vigorously all around with salt and pepper. Fry all over in a roasting pan in 2 tablespoons of oil, then drizzle with the lemon juice and roast in the roasting pan in the preheated oven for approx. 40 minutes. Pour 100 ml of stock in between. Wash the tomatoes, add to the meat after approx. 30 minutes and sprinkle with sugar.
2. Rinse the parsley, pluck the leaves off. Peel the garlic, finely puree with parsley, 100 ml stock, 3 tablespoons oil, capers and sambal oelek. Season with a little pepper.
3. Cut the roast open, serve with the tomatoes and the parsley-caper sauce, garnish with herbs if desired.
4. Extra tip: The meat stays nice and juicy if it is wrapped in aluminum foil for approx. 10 minutes before cutting and rests.