Roast turkey with curry-mustard-honey crust
easy
90 mins
90 mins
Ingredients
- 2 medium-sized onions
- 1 (approx. 1.5 kg) Turkey Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Tbsp Oil
- 250-300 ml Chicken broth (instant)
- 1.5 kg Potatoes (mainly mealy cooking)
- 1.2 kg green beans
- 50 g streaky smoked bacon
- 2 tablespoons (50 g) medium hot mustard
- 40 g liquid honey
- 1 1/2 TSP. spicy curry
- 300 ml Milk
- 50 g Butter
- 7-10 Tbsp grated nutmeg
- 1 collar Parsley
Directions
- 1
Onions peel and quarter. Wash the turkey breast, pluck dry and rub with salt and pepper. Heat the oil in a roasting pan and fry the turkey breast briefly on all sides. Add the onions and braise briefly.
- 2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. After about 15 minutes, gradually pour on the chicken stock. Wash, peel and quarter the potatoes. Cover the potatoes and cook them in salted water with little boiling water for about 20 minutes.
- 3
Clean, wash and drain the beans. Finely dice bacon. Mix mustard, honey and curry. Stir in bacon and brush the turkey breast with it after about 40 minutes. Fry until done. Steam the beans covered in little boiling salted water for about 15 minutes.
- 4
Heat the milk. Drain the potatoes. Add milk, 30 g butter and nutmeg and mash the potatoes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing.
- 5
Drain the beans, add 20 g butter and parsley and toss with the hot beans. Remove the finished turkey roast from the oven and let it rest for 5-10 minutes. Let the roast stock boil down on the stove for about 5 minutes and season with a little salt and pepper.
- 6
Cut the turkey breast into slices and arrange on a plate with roast stock and beans. Serve garnished with parsley. Add mashed potatoes extra.
Nutrition Facts
690 kcal
48 g
23 g
72 g
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