John Myers
Ingredients for 4 servings:
- 1 kg turkey breast
- 4 onions
- 2 tbsp oil
- 750 ml meat broth or vegetable broth
- 250 ml red wine
- 4 tbsp white wine vinegar
- 100 g sugar
- 1 pinch of cinnamon powder
- 1 tsp. clove powder
- 1 pinch of mustard
- salt and pepper
- Cayenne pepper
- 200 g tomato ketchup
- 2 tbsp cornstarch
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
A lean roast turkey with a fantastically delicious, but unfortunately not low-calorie, sauce
Finely dice the onions. Rinse the turkey breast with cold water, pat dry, and sear it all over in oil. The meat is not seasoned; it will simmer in the sauce later. Add the diced onions. Add the stock and wine, and cook the turkey breast for 45 minutes. Remove the meat, slice it, and cover and keep warm. Add the vinegar, sugar, cloves, cinnamon, and mustard to the braising liquid; season with salt, pepper, and cayenne pepper. Stir in the tomato ketchup. Let the sauce simmer for 10 minutes, then thicken with the cornstarch. Season again if desired, and let the sliced turkey breast simmer in the sauce for another 15 minutes. Tastes good with dumplings and red cabbage, for example. The sauce mixture sounds strange, but it tastes very, very delicious. My husband can’t get enough of it.
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