Enjoy this fine herb Turkey Breast Roll seasoned with yogurt, basil, scallions, rosemary, cilantro, garlic, sumac y Dijon mustard. It’s the perfect size for intimate gatherings and those friend and family festivities like Thanksgiving, Christmas, and New Year’s. It’s perfect for those healthy and fit foodies.
Prep time: 15 min + time to marinate| Cooking time: 90 minutes | Servings: 6 a 8 | Difficulty: Medium | Calories without skin: 188 | Protein Calories: 105 | Carb Calories: 6 | Fat Calories: 77| Calories without skin with gravy: 208 |
INGREDIENTS:
1 2-pound TURKEY BREAST
4 tablespoons of NATURAL YOGURT
2 tablespoons (1 ICE CUBE) BASIL
4 tablespoons (2 ICE CUBES) SHALLOTS
1⁄4 cup of CILANTRO
2 GARLIC cloves (2 pieces of frozen garlic)
1 teaspoon of SUMAC
2 tablespoons of DIJON MUSTARD
1 teaspoon of SALT
1⁄4 teaspoon of PEPPER
INGREDIENTS GRAVY:
1/4 cup of ALMOND MILK
½ cup of GREEK YOGURT
TURKEY’S COOKED JUICES
INSTRUCTIONS:
Defrost the turkey breast and slice horizontally to make a thinner larger piece.
Mix all the ingredients (EXCEPT Yogurt) and rub all over the breast.
Tie the breast with twine and refrigerate overnight or 2 days. You can freeze it for 1 month.
Preheat the oven to 475F. Place the breast on a rack over a small baking pan. Place into the oven, close the oven and decrease the temperature to 225F. Bake for 1.5 hours.
Remove from the oven and from the baking rack; place on another dish and cover with foil for 10 minutes.
Scrape the drippings from the pan and add the yogurt and almond milk. Mix, pass through a sieve and serve on a sauce dish.
Cut the breast and serve with the sauce.
Comments
Post a Comment