Summary

Ingredients

• 2 kg turkey breast
• 1 bottle white, semi-dry wine
• 0.25 kg ¼ butter
• 3 medium onion (s)
• 200 g cream
• 1 glass stock (poultry stock)
• salt and pepper
• Sauce thickener
• 2 bell peppers, colored and roughly chopped
• 3 onion (s), eighthed
• 3 carrot (s) (yellow beets), roughly chopped
• 1 large zucchini, roughly chopped
• 5 potato (s), cleaned and eighthed
• 3 sprigs rosemary, fresh
• Oil (olive oil)
• nutmeg
• salt
• Pepper, coarse

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Instructions

1. Salt and pepper the turkey breast vigorously on both sides - then heat the whole butter in a pan and fry the turkey breast for 2 minutes on both sides. Then put the butter together with the turkey breast in a baking dish and pour over a third of the wine over it. Add coarsely chopped onions and place in the preheated oven at 200 ° C (convection). Pour the butter and wine mixture over the roast every 10 minutes. When you have the feeling that the wine has evaporated, pour new wine from the bottle over it. The roast takes around 1:15 to 1:30 h in total. You just have to try to see if the meat is done. Then take the meat out of the mold, cut it into slices and place it covered in the still warm oven. Let the gravy boil down in a pan with the rest of the wine, add a mug of cream and thicken the whole thing with Mondamin. If you have the feeling that the sauce would not be enough, you can stretch the whole thing with poultry stock from the glass. Season to taste with salt, pepper and a little nutmeg.
2. We also like to make colorful oven vegetables (roughly cut: peppers, yellow beets, zucchini, onions and potatoes with the fresh rosemary and olive oil) in a lasagna dish and bake them for approx. 30 minutes at 200 ° C under aluminum foil. Can be easily combined with the roast turkey rhythm - and simply slide it onto an extra tray.