Glazed Roast Turkey
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast turkey (roll roast)
- salt and pepper
- 3 tablespoon oil
- 3 tablespoon honey
- 1 pinch chili powder
- 2 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar, dark
- 2 tablespoon ketchup
- 1 tablespoon lemon juice
- 6 shallot (s)
- 2 bunches soup vegetables
- 1 teaspoon sugar
- 500 ml poultry broth or poultry stock
- 1 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, season with salt and pepper. Peel and halve shallots. Wash and roughly chop the soup vegetables.
- Mix honey, chilli, Worcestershire sauce, vinegar, salt, pepper, ketchup and lemon juice to a marinade. Rub half of it in the turkey breast, set aside the remaining marinade. Marinate the meat in the refrigerator for about 1 hour.
- Preheat oven to 180 degrees.
- Heat the oil in a roasting pan, fry the turkey breast in it, remove. Add shallots and prepared soup vegetables to the meat stock and roast until they are colored. Sprinkle a teaspoon of sugar on top, caramelize briefly and deglaze with the stock or stock. Place the roast on top and cook in the oven for about 1 hour, brushing with the rest of the marinade in between.
- Take the finished roast out of the roaster and keep it warm. Strain the sauce with the vegetables through a sieve and season to taste. Possibly add a little more broth. Finally stir in the crème fraîche. Make sure that the sauce no longer boils.
- Cut the meat into slices and place in the sauce, serve.
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