Turkey breast with dried tomatoes

Ingredients for 4 servings:

• 1 kg turkey breast, whole
• 4 onions
• 2 garlic cloves
• 1 jar dried tomatoes in olive oil
• some stalks of rosemary, thyme, sage
• 200 ml cream
• salt and pepper
• 200 ml broth or stock (approx.)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 50 minutes

simple recipe, super tender meat

Wash the turkey breast, dry it, and rub it all over with the chopped herbs. Lightly season with salt and pepper. Drain the tomatoes and add the oil to a roasting pan. Heat the pan over high heat and sear the meat. Remove the meat and sauté the diced onions and finely diced garlic in the remaining oil. Add the diced tomatoes, braise briefly, and pour in a little broth or stock. Return the meat to the roasting pan and add a few sprigs of herbs. Cook in a covered roasting pan preheated to 200°C (top/bottom heat) for about 45 minutes, then roast uncovered for about 20 minutes. Turn occasionally. Baste occasionally, topping up any evaporated liquid. You don’t necessarily need all of the stock, but it’s important to baste the meat to keep it tender. Remove the meat, bring the remaining stock (without the herb stems) to a boil with cream, season to taste, and thicken if desired (I don’t do this). Carve the roast and serve with the sauce and bread. Instead of fresh herbs, you can also use frozen herb mixes or dried Provençal herbs.