Juicy roast turkey and orange

Name: Juicy roast turkey and orange
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp 800 g-1 kg turkey breast; 7-10 Tbsp salt, pepper, 2 onions; 1 TABLESPOON clarified butter; 2 Oranges; 2 TEASPOONS clear soup; 750 g Brussels sprouts; 2 TABLESPOONS Orange marmalade; 4-5 (approx. 50 g) Kumquats; 1 TABLESPOON butter/margarine; 1 TEASPOON Cornstarch

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp 800 g-1 kg turkey breast
7-10 Tbsp salt, pepper, 2 onions
1 TABLESPOON clarified butter
2 Oranges
2 TEASPOONS clear soup
750 g Brussels sprouts
2 TABLESPOONS Orange marmalade
4-5 (approx. 50 g) Kumquats
1 TABLESPOON butter/margarine
1 TEASPOON Cornstarch

Directions

1
Wash the meat, dab dry and season. Onions peel, cut into slices. Put everything on a fat pan. Melt the clarified butter and sprinkle the meat with it
2
Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1-1 1/4 hours. Squeeze 1 orange. Mix juice, 1/4-3/8 l hot water and broth. Pour on little by little
3
Clean and wash the cabbage. Cover and cook in salted water for about 15 minutes. Wash untreated orange and cut into slices. About 15 minutes before the end of the roasting time, spread jam on the turkey breast and cover with orange
4
Wash the kumquats, dab dry and cut in half. Drain the cabbage. Swivel in fat with kumquats
5
Remove the roast with the orange. Sieve the stock and bring to the boil. Mix starch and 1 tablespoon of water. Bind the stock with it. Season to taste. Arrange everything. Serve with boiled potatoes or spaetzle