Turkey breast with Camembert and cranberry filling

Ingredients for 4 servings:

• 1 kg turkey breast
• 200 g Camembert(s) or Brie
• n. B. Cranberries from the jar
• 3 cl cognac
• 1 cup blackcurrant juice (nectar)
• 1 cup of cream
• 1 cube of stock (small cube)
• salt and pepper
• curry powder
• e.g. sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Wash the turkey breast and pat dry. Cut the turkey breast open (butterfly cut) to make it easier to stuff and fold. Season with pepper and salt, then cut half of the cheese into thin slices and spread over the meat. Spread about 4-5 teaspoons of cranberries on top. Seal the roast with toothpicks or similar. Pour sunflower oil, pepper, and salt into a shallow baking dish. Place the roast seam-side up in the dish and season again with salt and pepper. Preheat the oven to 220°C (fan oven) and add the roast. After about 10 minutes, when the oil is sizzling and the surface of the roast is no longer translucent, pour over the cognac. After another 5 minutes, pour a cup of blackcurrant juice, in which a small stock cube has been dissolved, into the dish. Reduce the oven to 180°C. Depending on the size of the roast, leave in the oven for approximately 1 hour and 45 minutes. For the sauce, heat a cup of cream. Remove the rind from the remaining Camembert and melt the inside in the cream. Add approximately 3 teaspoons of cranberries and a dash of blackcurrant juice. Season with salt, pepper, and a little curry powder. Place the Camembert rind over the roast approximately 10-15 minutes before the end of the cooking time. Serve with the meat juices and sauce. Serve with rice.