Roast turkey: the second light one that makes everyone agree

The roast of turkey, like that of veal, is a second of simple preparation, versatile and tasty, suitable for the whole family but also for an important lunch because it looks very good aesthetically. At the same time it is an economical and light dish, because it is cooked in a casserole with very little oil. The turkey breast is not an expensive cut so it meets the needs of all budgets, but it is naturally tasty and also very healthy, because among white meats it is the richest in iron. The recipe that I propose involves the use of many aromas, to enhance the flavor without adding fat, and cooking in a saucepan with vegetables will create, at the end of cooking, a perfect base to be blended, in order to have a rich accompanying sauce. Just choose a side dish suitable for the season and you will bring a delicious roast to the table in a short time and with little expense.

Ingredients for 6 people

turkey breast: 1/2 Kg
clove of garlic: 1
sprig of rosemary: 1
sage leaves: 1
bay leaf: 1
red wine: 1 glass
carrot: 1
shallot: 1
celery: 1 small piece
extra virgin olive oil: 1 tbsp
Salt and Pepper To Taste
vegetable broth: to taste

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour, 10 minutes
Calories: 208 Kcal / 100 g

Preparation

Prepare a mince with garlic, rosemary and sage.

Take the turkey breast, which you have already removed from the fridge for half an hour, tie it (if this operation had not already been done by the poultry farmer) and make a couple of holes with the blade of a knife in the short side of the breast, until At bottom.

Fill these holes with the aromatic mince, then sprinkle the surface of the rump with the leftover one.

In a large saucepan, heat the tablespoon of extra virgin olive oil with the carrot, celery, shallot and bay leaf for a few minutes.

Then add the turkey and brown it on each side over high heat to seal the meat perfectly.

Try to turn it using wooden spoons, without piercing it, so as not to disperse the juices.

When the meat is completely browned, after about 5 minutes, pour the white wine and let it evaporate, then lower the heat.

Add a few tablespoons of vegetable broth, season with salt and pepper and let the roast cook with the lid on for about an hour, turning it from time to time and checking that the cooking juices do not dry out too much, in case add more broth

When cooked, remove the roast from the casserole and let it rest hot on a cutting board.

Also remove the bay leaf. With the hand blender, blend the cooking juices to obtain a creamy sauce. If you don’t have an immersion blender you can transfer everything to the mixer or use the food mill.