Summary

Ingredients

• 1 kg turkey breast
• 2 cloves garlic)
• Salt and pepper, whiter
• 2 tablespoons oil
• 1 tablespoon vinegar, (red wine vinegar)
• 5 grains black pepper
• 3 bay leaves
• 1 teaspoon thyme, dried
• 500 ml milk
• 750 g carrot (s)
• 3 tablespoon sauce thickener, dark
• 10 g butter or mararine
• Parsley, fresh

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Instructions

1. Wash the meat and pat dry. Peel garlic and chop finely. Rub the meat with salt, pepper and garlic. Heat the oil, fry the meat all over, deglaze with vinegar, add the peppercorns, bay leaves and thyme. Pour in the milk, bring to the boil, cover and simmer everything covered in the oven at 170 degrees Celsius for about 1 1/2 hours.
2. Peel, wash and slice the carrots. Cover and cook in a little salted water for about 10 minutes. Keep turkey breast warm, sift the sauce stock and bring to the boil. (I fill it up with poultry stock because the stock doesn`t make that much sauce on its own) Scatter sauce thickener and bring to the boil again. Season to taste with salt and pepper. Drain the carrots, add the fat to the carrots and melt in them. Wash the parsley, chop finely and add, toss everything.
3. Arrange the turkey breast and vegetables on a platter.