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Roast turkey with sun dried tomatoes

Roast turkey with sun dried tomatoes

Preparation time:
80 min
Difficulty level:

Nutritional values:

40 g
68 g
28 g


Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)1 (100 g)
Water (still)Water (still) 50 ml
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Rosemary (dried)Rosemary (dried) 1 Pinch(s)
Sage (dried)Sage (dried) 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 50 g
Spelt wholemeal breadSpelt wholemeal bread1 (55 g)
Vegetable brothVegetable broth 1 Tablespoon
Tomatoes (dried)Tomatoes (dried) 50 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 250 g


Step 1:
Wash and dry the turkey breast and sprinkle with the chopped herbs. Lightly salt and pepper.
Step 2:
Drain the tomatoes, put the oil in a roasting pan and heat it up. Sear turkey breast in it. Remove the meat and sauté the finely diced onion and finely chopped garlic in the remaining oil. Now add the diced tomatoes, stew briefly and pour on some broth or stock.
Step 3:
Fliesch put back in the roaster and add a few sprigs of herbs. Cook in a closed preheated roaster at 200 degrees for about 45 minutes. Fry for another 20 minutes without a lid, turning occasionally. Water from time to time and top up any liquid that has evaporated.
Step 4:
Now remove the flesich, boil the remaining broth (without the herb stems) with cream, season to taste and thicken if desired. Cut the roast and serve with the sauce and bread.

Macronutrient distribution:

The recipe Roast turkey with sun dried tomatoes is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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