John Myers
Glazed Roast Turkey >>
The perfect glazed roast turkey >> recipe with a picture and simple step-by-step instructions.
- 400 g Turkey breast
- 150 g Carrots
- 250 g Potatoes
- 350 g Hokkaido pumpkin
- 1 Onion
- Tonka salt – see KB from Toskanine
- 1 tbsp Extra virgin olive oil
- 200 ml Chicken bouillon
- 1 tbsp Honey with chilli
- Parsely
- Aluminum foil
- Pepper
- Peel the carrots and potatoes, cut the carrots into slices, and cut the potatoes into large cubes. Divide the pumpkin into wedges, remove the seeds and also cut the pulp into larger cubes. Roughly dice the onion, wash the meat and pat dry. Season with salt and a little pepper.
- Heat the oil in a roasting pan and fry the meat on all sides. Finally add the onion and vegetables and sauté briefly. Deglaze with the chicken stock, season again and stew in a preheated oven at approx. 175 ° C for 45 minutes.
- After 30 minutes, spread the chilli honey (alternatively honey mixed with chilli paste) on the roast and glaze the rest of the time. Wrap the turkey breast in foil and let it rest. Mix the chopped parsley into the vegetables and season to taste again. (The sweet Tonka salt goes very well with this dish)
- Spread the vegetables on plates, place the sliced turkey breast on top and garnish with parsley.
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