John Myers
Roast Turkey with Glazed Carrots
The perfect roast turkey with glazed carrots recipe with a picture and simple step-by-step instructions.
- 300 g Turkey breast fillet
- 1 tbsp Vegetable oil
- 1 tsp Tandorri powder
- 2 Red peppers
- 1 Fresh shallot
- 150 ml Semi-Dry white wine
- 300 g Sliced carrots
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 tsp Sugar
- 1 Splash Lemon juice
- Clean and dry the turkey breast fillet. Heat the oil in a pan and fry the fillet on all sides. Season with the tandorri powder.
- Dice the peppers and cut the shallot into rings. Put the vegetables and white wine in the roasting tube and place the turkey breast fillet on top of the vegetables. Bake in a preheated oven (160 °) for about 30 minutes.
- Chop the carrots. Heat the butter and olive oil in a pan and briefly fry the carrots. Reduce the heat and add the sugar and lemon juice. Close the pan with a lid and let the vegetables stew for about 20 minutes.
- Catch the brew from the roasting tube and tie it into a sauce. Arrange with potatoes and serve.
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