Marinated roast turkey

Ingredients for 3 servings:

• 750 g turkey breast
• 500 ml buttermilk
• 1 bay leaf
• 2 tsp oregano, dried
• 1 piece(s) lemon(s) – peel, untreated
• black pepper, freshly ground
• 2 onions
• Salt
• 2 tsp flour
• 3 tbsp oil
• 1 tsp cornstarch

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Briefly rinse the turkey breast under cold water and pat dry. In a bowl, mix the buttermilk with the bay leaf, oregano, and lemon zest, and season with pepper. Peel 1 onion, slice it into rings, and mix in. Toss the roast in the buttermilk marinade, cover, and refrigerate overnight. Remove the meat, let it drain, and scrape off as much of the marinade as possible. Dry the roast thoroughly with kitchen paper, season all over with salt and pepper, and dust with flour. Peel the remaining onion and finely chop it. Heat 2 tablespoons of oil in a casserole dish and sear the turkey roast on all sides. Briefly brown the onion. Strain the buttermilk marinade through a sieve, mix with the cornstarch, and pour it over the roast. Cover and simmer over low heat for about 50 minutes, turning occasionally. Season the turkey roast sauce to taste. Serve hot. Tip: It’s important to always add a little flour or cornstarch before adding the marinade. Otherwise, the buttermilk will curdle.