Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Slow-Roasted Turkey Breast
· 4 servings
Tip:
I like to use resealable freezer bags for this – pour in the marinade and add the meat. I keep the turkey in the bag in the fridge and turn it over now and then, giving it a gentle squeeze so the marinade soaks in nicely.
Marinade
You can also marinate the meat in a bowl if you prefer. Mix together the finely chopped shallot, oil, mustard, honey, salt and pepper into a delicious marinade. Rub it all over the meat, then place it in a container or bag. Leave to marinate overnight.
Add liquid and roast
The next day, preheat the oven to 150°C. Place the turkey breast in a roasting dish with a lid, add just a splash of water (about 50 ml – really just enough to cover the bottom), and roast for about 2.5 to 3 hours.
Serving
The finished meat is beautifully juicy and pairs well with any side dish. It's even better the next day, served cold – sliced thin, with bread and cucumber.