Marinated Turkey Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g turkey breast
- 2 tablespoon soy sauce
- 2 teaspoons honey
- 0.5 ½ chilli pepper (s), red
- 1 piece (s) ginger (approx. cm)
- 1 tablespoon oil (rapeseed oil)
- 200 ml vegetable stock
- 2 tablespoon cream substitute (e.g. `Cooking with finesse`) or cream
- 1 teaspoon cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chilli pepper into fine rings. Peel the ginger and cut into small pieces. Then stir together a marinade from the soy sauce, honey and the chilli and ginger pieces.
- Put the turkey breast in a freezer bag, add the marinade and knead well into the meat. Seal the freezer bag and let it steep in the refrigerator - preferably overnight - (but at least 6 hours).
- After the resting time, take the turkey breast out of the bag and wipe the marinade off with the back of a knife so that there are no more chilli or ginger pieces on the meat (these would only burn when seared). Catch the marinade and add to the broth. Season the turkey breast with salt and pepper.
- Now heat the oil in a saucepan and fry the turkey breast in it on all sides. Now pour in the broth and cook for 30-40 minutes (depending on the thickness of the meat) on a low heat.
- Take the meat out of the pot, wrap it in aluminum foil and keep it warm. Pour the stock through a fine sieve, add the cream substitute or Add the cream and bring to the boil again. Mix the cornstarch with a little water, add to the sauce and set with it. If necessary, season again with salt and pepper. Serve hot.
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