Tender turkey breast fillet, sweet and spicy

Ingredients for 2 servings:

• 800 g turkey breast in one piece
• 1 liter of water
• 2 bags of fruit tea (apple tea)
• 4 tbsp soy sauce
• 5 cm ginger
• 2 cloves garlic
• 1 chili pepper(s)
• some chives
• some parsley
• Salt
• pepper
• Paprika powder, hot
• 1 onion(s), red

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 5 hours

First, boil the water and place it in a sealable container. Rub the turkey breast with salt and pepper and place it in the water so that the fillet is completely covered. Suspend the two tea bags in the water (I used Meßmer Apple and Fig Tea, but any other apple tea will do) and let it steep, then remove the tea bags. Finely chop the ginger, garlic, and chili and add them to the water. Season with a little more salt, soy sauce, chives, parsley, and paprika, and stir. Close the container and let it steep for about 1 hour. Then remove the turkey from the liquid and place it on a wire rack. Pour the liquid into an ovenproof dish. Now place/hang the rack with the turkey fillet over the dish so that the meat is not in the water, but above it. Cover the entire container with aluminum foil and seal it, then cook in the oven at 130°C (fan oven) for about 3 hours. Cut the roast into slices or pieces and place it in the liquid. Cover the dish again with aluminum foil and cook for another 20 minutes at 220°C (425°F) fan-assisted oven to ensure a sufficient internal temperature is reached throughout. Slice the red onion into thin rings. Serve the roast, arrange the thin onion rings on top, and drizzle with the liquid as a sauce. If you like, you can strain out the ginger and garlic pieces, but it’s not necessary. Serve with rice and a delicious vegetable dish.