Pechuga de Pavo al Horno

A tender piece of turkey with pearly, juicy meat, highlighted by the warmth of smoked paprika. The pan juices are concentrated, infused with roasted garlic and white wine.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 476
• Protein: 51 g
• Carbs: 3 g
• Fat: 25 g

Ingredients

• 800 g Turkey roast ( whole piece )
• 4 piece Garlic ( crushed )
• 4 tbsp Extra virgin olive oil
• 150 ml Dry white wine
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf

Instructions

1. Rub preparation

   In a bowl, mix olive oil, smoked paprika, salt, and pepper. We want a thick paste texture that will protect the meat.

2. Coating the poultry

   Massage the turkey with this preparation on all sides. Add crushed garlic cloves, thyme, and bay leaf to the dish.

3. Oven searing

   Bake at 200°C for 15 minutes. The skin should start to color and the garlic aromas should fill the kitchen.

4. Deglaze and baste

   Pour the white wine and lemon juice into the bottom of the dish. Lower the oven to 180°C. Deglaze by scraping the juices with a spoon.

5. Resting the meat

   Remove the dish, cover with foil and let rest for 10 minutes. This step is crucial for the meat to remain tender and pull apart with a fork.

Chef's tips

• The secret is resting: the meat relaxes and the juices redistribute evenly.
• If the pan juices reduce too quickly during cooking, add a splash of water to keep the sauce fluid enough to coat a spoon.

Storage

Keep for 3 days in the refrigerator in an airtight container with its juices to maintain moisture.