Marinated turkey breast

Name: Marinated turkey breast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 1 (approx. 1.2 kg) Turkey Breast; 2 Lemons; 3 Limes; 2 Garlic cloves; 200 ml Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Perennial celery; 1 package (200 g) Double cream cream cheese; 2 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some olives stuffed with paprika; 6 piston Chicory; 1 jar(s) (314 ml/ part by weight: 175 g) Mandarin Oranges; 50 g Walnut halves; 150 g Whole milk yoghurt; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tangerine slices, cocktail cherries and parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

1 (approx. 1.2 kg) Turkey Breast
2 Lemons
3 Limes
2 Garlic cloves
200 ml Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Perennial celery
1 package (200 g) Double cream cream cheese
2 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some olives stuffed with paprika
6 piston Chicory
1 jar(s) (314 ml/ part by weight: 175 g) Mandarin Oranges
50 g Walnut halves
150 g Whole milk yoghurt
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tangerine slices, cocktail cherries and parsley

Directions

1
Wash the turkey breast and pat dry. Squeeze lemons and limes. Peel garlic and chop finely. Mix lemon juice, garlic and oil. Season with salt and pepper. Marinate turkey breast overnight.
2
Remove from the marinade and dab dry. Place on a cold rinsed fat pan and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 hour. Brush with the gravy in between.
3
Remove from the oven and let it cool down. Clean and wash the celery and, except for a stick and celery green, cut it into pieces about 6 cm long. Stir cream cheese and yoghurt until smooth. Season to taste with salt and pepper.
4
Cut the olives into slices. Pour cream cheese cream into a piping bag with a star-shaped spout and squirt onto the celery stalks. Garnish with olive slices. Clean and wash the chicory and cut in half lengthwise.
5
Cut out the inner leaves and cut them into small pieces. Drain the mandarin oranges and collect the juice. Cut the remaining celery stalk into thin pieces. Coarsely chop the walnuts. Mix yoghurt, lemon juice and 3 tablespoons of mandarin juice.
6
Season to taste with salt and pepper. Mix the chopped chicory, celery, tangerines and walnuts and fold in the marinade. Fill the salad into the chicory boats. Cut the turkey breast thinly.
7
Arrange on a plate with the filled celery stalks and chicory boats. Garnish with mandarin slices, cocktail cherries, celery green and parsley.