Fiery Country Turkey

Name: Fiery Country Turkey
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 9
Ingredients: 1.5 kg Turkey Breast; 3 TABLESPOONS Grainy or sweet mustard; 3 TABLESPOONS Rum, 1/2 litre coke drink; 7-10 Tbsp chili, salt, pepper; 1 TABLESPOON oil, 1/2 l vegetable broth; 4 Corn cob (fresh or canned); 4 Peppers (red + green); 400-500 g Mushrooms; 1 kg Potatoes, 2 tablespoons fl. honey; 1 go. tablespoons of brown sugar; 1 large freezer bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 9

1.5 kg Turkey Breast
3 TABLESPOONS Grainy or sweet mustard
3 TABLESPOONS Rum, 1/2 litre coke drink
7-10 Tbsp chili, salt, pepper
1 TABLESPOON oil, 1/2 l vegetable broth
4 Corn cob (fresh or canned)
4 Peppers (red + green)
400-500 g Mushrooms
1 kg Potatoes, 2 tablespoons fl. honey
1 go. tablespoons of brown sugar
1 large freezer bag

Directions

1
Wash the meat and pat dry. Mix mustard, rum, cola, chili. Pour everything into a freezer bag, seal well. Marinate overnight.
2
Dab meat dry (keep marinade), season with salt and pepper. Roast on an oiled fat pan in a hot oven (electric cooker: 175-200 °C/circulating air: 150-175 °C/gas: level 2-3) for approx. 1 1/2 hours. Pour on the stock little by little
3
Clean and wash the fresh corn and boil in water (without salt) for about 20 minutes. Cut into thick slices
4
Clean, wash and chop the peppers and mushrooms. Wash and quarter the potatoes. Spread potatoes around the meat after about 45 minutes and season. Turn more often
5
Measure out a good 1/8 l marinade. Add the vegetables to the meat after about 1 hour. Mix 2 tablespoons mustard, honey and sugar. Brush the meat with it and fry it until done. Turn vegetables more often