A great way to get a turkey on the table for an hour is use not a whole turkey, but her breast.
Although turkey usually uses sage to make turkey, Rachel likes the scent of fresh bay leaves. You can buy them at any supermarket. And since bay leaves because of their stiffness unsuitable for direct consumption in food, it pours turkey fat saturated with the aroma of these leaves, and chicken breasts fries by placing leaves under them.
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Time: 1 hour. 5 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and coarsely chopped onions (approximately with golf ball)
- 1 lemon, completely peeled
- 12 fresh sage leaves
- A handful of fresh parsley (about 0.5 tbsp. Of 12 branches)
- 3 tbsp. l high quality olive oil and a little more to grease the pan
- 1 tsp salt, or to taste
- 6 fresh bay leaves
- 4 tbsp. l (60 gr.) Butter
- Two halves of turkey breast fillet with skin (from 0.9 to 1.3 kg. each)
- Freshly ground black pepper
- 3 tbsp. l plain flour
- 1/4 Art. apple or plain brandy (recommended use Calvados)
- 2-3 tbsp. apple cider
- Salt pepper
Recipes with similar ingredients: onions, lemon, sage, parsley, bay leaf, turkey, flour, brandy, apple cider
Recipe preparation:
- Preheat the oven to 230 ° C. Oil a baking sheet and set aside.
- Put the onions in the bowl of the food processor. With a peeler remove the zest from the lemon. Try to remove it with thin strips, do not hitting the bitter white flesh. Add the zest to the bowl of the combine, and set aside lemon for later use. Grind in the combine lemon zest and onion. Add sage, parsley, olive oil and h. l salt and wait until all this turns into a monotonous rough mass.
- Put the butter in a small pan, add two bay leaf, and hold over medium heat. As soon as butter will boil, remove the pan and set aside.
- Put the breasts on a chopping board and carefully peel off a skin on one edge, so that something like pockets. Season with salt and pepper. In the resulting add the resulting spicy paste to your pocket and try distribute it evenly between skin and meat.
- Place the breasts on a baking sheet and place two under them. bay leaves, one for each breast. With a brush grease the breasts with the mixture of oil and bay leaves.
- Place the pan in the oven and lower the temperature to 200 ° C. After 20 minutes, pour the breasts over with the rest of the melted butter with leave bay leaves in the oven for another 20-25 minutes or until the thermometer in the thickest part of the breasts will not show 75 ° C. Take out Oven and put on the dish. Close and let cool for 10 minutes, while you cook the gravy.
- Place the pan on the stove. Add flour directly to melted fat and stir for several minutes at medium temperature.
- Pour in apple brandy, and scrape out a baking sheet to separate finished pieces. Hold on fire for about a minute until alcohol is will evaporate. Still stirring, add apple cider. Keep on low heat, stirring constantly, until the sauce is will become thick. Add salt and pepper.
- Cut the turkey diagonally and serve with hot gravy.
