Baked turkey breast

This steak is the best I've made so far. It is not dry at all, it is very fragrant and absolutely wonderful! I recommend the recipe from the bottom of my heart!

  • 1kg turkey breast
  • 1 onion
  • 3 cloves garlic
  • oil
  • greens in Provence
  • thyme
  • rosemary
  • delicate.

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Baked turkey breast:

Wash the turkey breast well, cut it on top with a knife and place it in a pan greased with oil. Add a little water, place an onion cut into quarters and garlic cloves, then season the meat on top and wrap the tray with aluminum foil.

Put in the oven over medium heat and leave for about an hour, then remove the Al foil and leave for another 15-20 minutes to brown nicely.

I took the onion and garlic out of the decor because they were too done and didn't look good at the photo shoot: D.

Baked turkey breast

"Santa" brought me a 12 kg turkey and 14 guests at the Christmas table. Question: how do we proceed?

The cook's assistant managed to cut the animal in 90 minutes. Then he put his 4 kg chest in my arms. I studied magazines, blogs, websites, etc. and with a lot of courage and patience I executed a maxi-steak of grade 10.

Ingredients, for 16 people:

& # 8211 a whole turkey breast (yard)

& # 8211 Grated peel and juice from a lemon

& # 8211 Dried herbs: thyme, rosemary, marjoram

Rub the soft butter with some of the dried herbs, grated peel and lemon juice, salt and pepper. Some of this mixture is forcibly inserted under the skin.

Cut into 4 apples and clean only of seeds. Place the apples on the bottom of the baking tray. Place the turkey breast, skin up, on the apple bed. Massage the meat with the rest of the butter, sprinkle on top, again, dried herbs and spices. Pour the wine into the pan. Cover everything with aluminum foil or baking paper.

Place in the medium preheated oven for 3 hours (at least). Check and sprinkle with the sauce formed from time to time. Towards the end, remove the foil to brown. The test can be done by sticking a good sharp knife in the thickest part of the meat. When you see a colorless and clear meat juice, the steak is ready.

Remove the tray and keep the steak covered for at least 30 minutes before serving.

Cut into slices and serve with ripe apples and pickles.

The 16 customers were delighted, but managed to "prove" only half of the giant turkey's chest.

The well-kept secret in the family is that the rest of the steak was used, the next day, to prepare a classic "beef" salad.

How do you prepare this tasty steak?

The fatter the turkey, the more tender the meat. In order not to dry out, when you burn it whole, you dress it in a dough, under whose protection the meat will brown nicely and will be juicy. You have to dry the turkey well on the outside with a paper napkin, when you prepare it for roasting, then put 2-3 apples washed whole or cut into quarters instead of the intestines that will give it good taste and then pepper it a little. Place it in a tray, suitable for its size, in which you put a row of 1 cm thick slices of carrot, 6 - 7 tablespoons of water and a teaspoon of salt (thus, the meat will be flavored and protected at the base ). Place the turkey upside down and grease it with solid lard or butter.

Now, prepare a dough only from flour and water, more vartos, according to the turkey, spread it in a sheet of 1 & tailcoat 12 cm thick and place it over the turkey, covering it completely (if the sheet breaks, you carve it).

Put the tray in the hot oven to maximum, about 30 minutes, so that the dough hardens and does not slip off the turkey, when the thickness melts, then reduce the heat in the middle.

Cook the turkey for 2-3 hours (depending on its size). During this time, put in the pan, from time to time, a little water so that the vegetables do not burn. If you notice that the dough has darkened in color, rest assured that the turkey will not burn, it will only be slightly browned. If the fork easily enters the turkey's chest, it means that it is ready and then take the tray out of the oven, remove the dough, sprinkle the turkey with the salty sauce from the tray and put it in the oven a little, uncovered, to brown everywhere.

When you take it out of the oven, sprinkle it with 50 ml of rum.

This one turkey steak recipe it is served hot with vegetable sauces or other vegetable garnishes, or cold, on festive occasions, with apple or orange salad.

Preparation of turkey breast with baked vegetables

Tray 1 & # 8211 meat and potatoes

I prepared the pieces of meat a few hours in advance in the sense that I seasoned them with a mix I made. Onion flakes, dehydrated garlic and hot peppers, sea salt, colored peppercorns (green, black, pink) and a few juniper berries (the largest black-blue). I crushed all this well in a mortar and mixed them with a little sweet (or hot) paprika.

I kept the powder obtained in aluminum foil and I still use it when I need it.

With this aromatic mix I seasoned the turkey breast pieces in the evening and then I greased them with 2 tablespoons of olive oil. I put the casserole in the cold for a few hours. Also in the evening I boiled the potatoes in their skins, I drained them of water and left them like that until the next day.

The next day I took the turkey meat out of the fridge for a long time (so that it has time to reach room temperature), I peeled the boiled potatoes and cut them into large cubes.

I chose a special tray for the steak that has a grill on top. I placed the potatoes on the bottom of the tray. I salted them, sprinkled them with cumin and sprinkled them with oil. I mixed well with a spoon to make sure everyone is seasoned and greased. I distributed them evenly in a single layer and placed the grill on top of them. If you don't have a grill, put the pieces of meat directly over the potatoes.

I placed the marinated turkey breast pieces on the grill. The idea is for the good juice and flavors of the meat to drip over the potato layer!

I heated the oven to 200C (high stage for those with gas) and I put the tray no. 1 for baking (it needs a little more time than the tray with vegetables).

Tray 2 & # 8211 baked vegetables, au gratin in the oven

Here the thing is simple and goes fast. This tray can be made on its own as a vegetarian or fasting menu. I cut the peeled eggplant into cubes, I cut the zucchini into slices and I chopped large green onions. I cut the peppers into slices, as well as the garlic cloves. I placed all the vegetables in another tray and seasoned them with salt and pepper (and a sprig of thyme or thyme).

Recipe of the day: Baked turkey breast

Baked turkey breast from: turkey breast, butter, lemon, onion, parsley, salt, pepper, sauteed green beans.


  • 1 turkey breast
  • 8 tablespoons butter
  • 1 lemon cut in half
  • 1 onion cut in half
  • chopped parsley (root and leaves)
  • salt
  • pepper
  • saute green beans for serving

Method of preparation:

Preheat the oven to 220C.
Wash the turkey breast and dry with paper towels. Place the skin face up in a pan.
Squeeze 1/2 lemon over the turkey, season inside with salt and pepper, fill with squeezed lemon, the remaining half of the lemon, the onion halves and the parsley stalks.

Separate the skin from the turkey breast by pushing your fingers under the skin. Be careful not to break it. Insert pieces of butter under the skin.
Sprinkle salt, pepper and parsley on all sides.
Cook in the preheated oven for 25 minutes. Remove and grease the chest with the juices from the bottom of the bowl.

Cover the chest with foil, reduce the heat to 180C, cook for another 1 1/2 hours. Remove the foil in the last 10 minutes to get a crispy skin.
Let it rest for at least 15 minutes. Serve with sauteed green beans.

Turkey breast with wok vegetables

After the mushrooms have hardened, put the chicken breast on the fire with a little olive oil.

Leave until well browned.

Put a little sesame oil and olive oil in the wok pan,

add the crushed garlic

then all the other vegetables: carrots,

Add a glass of water over them and let them simmer, covering the bowl.

When the vegetables are ready, add the mushrooms

Sprinkle with rice vinegar,

and at the end, add the sweet hot pepper sauce.

then serve with a garnish of rice pasta and cabbage salad with hot sauce.

I think it's super tasty
but it's way too complicated for a chef my size

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Spicy crusted turkey breast

1. Peel a squash, grate it and squeeze the juice.

2. Meanwhile, grease a pan with butter and line with white breadcrumbs all over the surface. Peel the garlic, grind and mix with the pepper, salt, thyme, rosemary, paprika and sugar.

3. Soak the spice paste for a few minutes with a teaspoon of white wine and grease the turkey breast with butter on the entire surface. Sprinkle some of the spices all over your chest, then wrap in slices of bacon.

4. Sprinkle the other part of the spices over the bacon, pour the wine mixed with the sunflower oil into the tray and put it in the oven. Let it cook at the right heat and, after it has browned, cut it into thin slices. It can be served both hot and cold.

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