Nutrition Facts
8 servings
8
Roasted turkey breast, potatoes, and beer gravy recipe.
On the occasion of Saint Patrick's Day, I suggest a complete dish featuring turkey breast and potatoes. A rustic and friendly dish to share with family or friends. Juicy meat and confit potatoes. It's a delight!
Meat
1 Whole turkey breast
2 Olive oil
1 Paprika
1 Curry
½ Cumin
1 Thyme
½ Salt
¼ Pepper
Potatoes
6 Potato
1 Paprika
1 Curry
1 pinch Espelette pepper
1 Garlic powder
1 Thyme
1 Dried parsley
1 Breadcrumbs
1 Salt
½ Pepper
Olive oil
In addition
6 cloves Garlic
1 Chicken broth
330 Light beer
Directions
1
Preheat the oven to 230°C, static heat.
2
Place the turkey breast on a large baking tray, with at least 3 cm of height. Slightly crush the garlic cloves and arrange them on the tray.
3
In a bowl, mix all the ingredients for the meat and coat the turkey breast with this mixture on all sides.
4
Wash the potatoes well and cut them into large wedges lengthwise. Spread them in a single layer on the baking sheet, around the meat.
5
In a bowl, mix all the ingredients for the potatoes, except for the oil. Sprinkle the potatoes with this mixture, then drizzle with a few streams of olive oil.
6
Lower the oven temperature to 200°C and place the meat with the potatoes inside. Cook for about 45-50 minutes or until the meat is nicely browned.
7
Remove the tray from the oven, transfer the turkey breast to a cutting board, and cover it with aluminum foil.
8
Crumble the chicken broth cube into the remaining juices on the baking sheet. Drizzle with the beer. Bake for another 15 minutes.
9
Slice the turkey breast, place it back on the tray, generously drizzle with juice, and bake for another 5 minutes to ensure the meat is hot.
10
To finish, serve immediately.
Ingredients
Meat
1 Whole turkey breast
2 Olive oil
1 Paprika
1 Curry
½ Cumin
1 Thyme
½ Salt
¼ Pepper
Potatoes
6 Potato
1 Paprika
1 Curry
1 pinch Espelette pepper
1 Garlic powder
1 Thyme
1 Dried parsley
1 Breadcrumbs
1 Salt
½ Pepper
Olive oil
In addition
6 cloves Garlic
1 Chicken broth
330 Light beer
Directions
Directions
1
Preheat the oven to 230°C, static heat.
2
Place the turkey breast on a large baking tray, with at least 3 cm of height. Slightly crush the garlic cloves and arrange them on the tray.
3
In a bowl, mix all the ingredients for the meat and coat the turkey breast with this mixture on all sides.
4
Wash the potatoes well and cut them into large wedges lengthwise. Spread them in a single layer on the baking sheet, around the meat.
5
In a bowl, mix all the ingredients for the potatoes, except for the oil. Sprinkle the potatoes with this mixture, then drizzle with a few streams of olive oil.
6
Lower the oven temperature to 200°C and place the meat with the potatoes inside. Cook for about 45-50 minutes or until the meat is nicely browned.
7
Remove the tray from the oven, transfer the turkey breast to a cutting board, and cover it with aluminum foil.
8
Crumble the chicken broth cube into the remaining juices on the baking sheet. Drizzle with the beer. Bake for another 15 minutes.
9
Slice the turkey breast, place it back on the tray, generously drizzle with juice, and bake for another 5 minutes to ensure the meat is hot.
10
To finish, serve immediately.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH