Ingredients:
3 kilos of boneless turkey breast and tied like cold meat
Half a cup of orange juice
Half a cup of onion water
2 tablespoons Roman molasses
2 large oyster sauce
2 tablespoons of olive oil
Small comment from both
Garlic powder
Onion, paprika, thyme, salt, pepper, cinnamon, ginger and curry
3 mastic cloves
3 Laura Papers
Habhan Saleem
3 tablespoons of margarine
A cup of cooking cream
For settlement
Slices of tomatoes, onions, carrots, tomato cloves, and two celery sticks
To serve:
Cherry tomatoes
Orange slices
Slices of green pepper turkey
Rose Marie sticks
Method:
We mix the lemon, onion water, olive oil, pomegranate molasses, oyster sauce and all the spices and salt, season the turkey well, and make holes to drink from the seasoning, wrap it with a clinking film and leave a night in the refrigerator
We prepare a tray and put the ghee on it when it is heated. We put two mastic cloves, cardamom and Laura leaves and pick up the rooster from the seasoning and saute it from both sides until it is red
We bring a tray with the vegetables, put the sauce in which the rooster was marinated, put the turkey breast and put a liter of boiling water
Wrap the tray with foil and leave it on fire for an hour. Turn it over to the next side, and leave it for another half hour to complete maturity
When the band has cooled, loosen the strap and cut it in thin slices
To prepare the brown sauce, 3 tablespoons of demi-glace powder dissolve in a cup of cold water
Then it was raised on the stove with a cup of the turkey dressing until thickened, providing a little water if thick
Finally, cooking cream is added to the Turkish breast
The turkey trenches are served with orange slices, peppers, cherry tomatoes and rosemary sticks
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