Roast Turkey Breast
Ingredients
- 800 gTurkey roast (whole piece)
- 4 pcGarlic (crushed)
- 4 tbspExtra virgin olive oil
- 150 mlDry white wine
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcThyme (sprigs)
- 2 pcBay leaf
Method
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.
- 1
In a bowl, mix olive oil, smoked paprika, salt, and pepper. We want a thick paste texture that will protect the meat.
- 2
Massage the turkey with this preparation on all sides. Add crushed garlic cloves, thyme, and bay leaf to the dish.
- 3
Bake at 200°C for 15 minutes. The skin should start to color and the garlic aromas should fill the kitchen.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container with its juices to maintain moisture.
