Turkey breast with juniper

Ingredients for 4 servings:

• 1 kg turkey breast
• 500 g soup vegetables
• 2 slices of ginger
• 2 onions
• 3 spring onions
• 1 tbsp tomato paste
• ½ liter chicken broth
• ½ tsp sugar
• ½ tsp salt
• 1 tbsp clarified butter
• 1 tsp black peppercorns
• 5 allspice berries
• 10 juniper berries
• 2 cloves
• a few cinnamon sticks, a splinter

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

Clean the soup vegetables, spring onions, onions, and ginger and roughly chop them. For the spice mix, put the pepper, allspice, juniper, cloves, and a splinter of cinnamon in a mortar and pestle and grind them finely. Rinse the turkey breast and pat it dry, season with salt, and rub it generously with the spice mix. Preheat the oven to 150°C. Heat the clarified butter in a roasting pan and brown the turkey breast all over. Set aside. Brown the vegetables and onions, add the sugar and tomato paste, and brown. Sprinkle 1/2 teaspoon of the spice mix over the vegetables. Pour in the chicken stock, place the turkey breast on top, cover, and place in the oven for one hour. Once the time is up, remove the lid, reduce the oven to 200°C, and let it simmer for another 20 minutes. Strain the vegetables and reheat the sauce in a small saucepan; thicken if necessary. Let the turkey breast rest briefly, slice it and serve with the sauce.