We cut the chicken breast into suitable slices.
Season them, and fry them in butter in a ceramic pan.
Turn on both sides, add the wine and leave it on the fire until the sauce decreases.
Serve with oriental salad
Cornelia Chaumont recipe: Provencal turkey roll
A professional psychotherapist and passionate chef, Cornelia Chaumont won the MasterChef apron with her menu inspired by French cuisine. The complete list of ingredients and how to prepare it, below.
- 300 gr turkey breast, easy to turn into a larger fillet
- 4 tablespoons diced tomatoes
- & frac14 teaspoon of GUERANDE salt
- 1 tablespoon of Provence herbs
- 1/2 teaspoon pepper
- 1 tablespoon grape seed oil
- 1 drop of lemon essential oil
- 4 green onions
- 2 glasses of white wine, Riesling
Salted butter caramel:
- 100 g arugula
- 1 tablespoon grape seed oil
- 1 teaspoon balsamic vinegar
- 1 drop of tarragon essential oil
- 1 sprig of rosemary
- 1 teaspoon of balsamic vinegar cream
Method of preparation:
Turkey roll à la Provençale: Open the turkey breast very carefully and get a smooth surface of 20 by 25 cm, which is easily beaten with a hammer. Using the brush, spread the grape seed oil mixed with lemon essential oil, then the tomato cubes, the Provence herbs that are evenly distributed, the Guerande salt, the pepper. Roll lightly and tie with green onion leaves, stabilized with well-inserted toothpicks. Roll for one minute on each side, in caramel for a total of 4 minutes, then place in a round pan in a hot oven 220 & deg for 20 minutes. Every 5 minutes it is bathed in wine. The wine in the pan will serve to defrost the rest of the caramel in the pan. Reserve the sauce in a small bowl and serve after slicing the roll and placing it on the plate. 10 minutes after it was taken out of the oven.
Caramel: Heat the pan and pour the sugar over the entire surface. When it turns yellow, prepare the lemon juice that we put in the pan and chew quickly, adding the cubes of butter, over medium heat.
Gasket: the ginger is washed well and cut lengthwise, obtaining petals. The living rooms are cleaned and kept whole (they don't have to be big). Both are carefully placed in the pan and browned on both sides, then placed hot.
Salad: wash and dry the salad. A toothpick is soaked in tarragon essential oil, put in vinegar from the beginning of the preparation, at the end it is mixed with salt and vinegar oil and the salad is gently seasoned. It is also delicious if the turkey breast is cut into slices, rolled in salted butter caramel and served on a bed of arugula seasoned with lemon juice.
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Preparing turkey breast.
The sliced turkey breast is massaged with a little olive oil, seasoned with salt, pepper and lemon peel, finely grated and left to rest for at least 30 minutes, covered and cooled.
It is then browned in a non-stick pan, greased with olive oil, turning the pieces from one side to the other. After browning, cover to simmer and keep warm until ready to serve.
Preparation of mustard sauce
After the turkey breast pieces have been removed from the pan, add 1-2 cloves of garlic and lightly brown, then quench with a little turkey or chicken soup, or even a little water.
Add the mustard, mix well to dilute evenly, then gradually add the sm & acircnt & acircna and mix continuously. Boil the mustard sauce until it binds well, stirring evenly so as not to cut. if necessary, season with salt and pepper.
Green beans and baby carrots are blanched in boiling salted water, then removed with ice water to stop the heat process and thus retain their color.
Melt a little butter in a pan with a little olive oil, so that the butter does not burn. Add the cleaned and sliced garlic, then the well drained vegetables. Mix the vegetables in the pan by rotating it, stirring evenly to melt the butter and flavored with garlic. at the end sprinkle with salt and pepper.
Serve delicious turkey breast with mustard sauce and pan-fried vegetables, sprinkled with finely grated Parmesan.
Beat the breast like a snail (be careful, you don't want to break it, put a plastic wrap over it) and grease it with a little butter. Sprinkle salt and pepper over the butter and spread a few basil leaves over it.
Cut the mushrooms into large cubes (use frozen mushrooms, they can be found in the supermarket), put them in a pan with a little Unisol and sauté them for a minute and a half. Sprinkle salt and pepper over them. Place the mushrooms over the turkey breast and roll tightly.
Then roll the chest in plastic wrap and put it in a tray with drain holes, if you have an oven that has a steam cooking function. Set the temperature to 100 degrees Celsius and the time to 30 minutes. If you do not have such an oven, wrap the turkey roll in plastic wrap and then in aluminum foil and leave it in a pot where the water boils over low heat for another 30 minutes.
After baking the roll, remove the foil from it and let it cool.
For a truly spectacular presentation, brown it in a butter mixture with Unisol, in which you put a few sprigs of thyme - it will give it a fresh and appetizing look.
- facilitates weight loss. Chestnuts have a fairly small amount of calories and saturate you quickly, which is why they are recommended in diets
- regulates cholesterol levels
- strengthen the immune system
- energizes you
- regulates blood sugar levels
- maintain heart health
- combat anemia
- helps detoxify the body.
Chestnut cream soup it's perfect for autumn days! You will only need chicken or vegetable soup, chestnuts, mushrooms, powdered milk, green onions, oil, salt and pepper. You can find HERE the preparation method.
Turkey and chestnut roll it's ideal for dinner and you can take it to the office. You will need turkey breast, chestnuts, onions, milk, ham, bacon, egg, parsley, broth, flour, butter, nutmeg, rosemary, salt and pepper. You can find HERE the preparation method.
Baked turkey with chestnut filling It is also a good recipe for Christmas. Be careful not to overdo it, however, it is a very fatty dish, so consume only a little! You will need plums, brandy, homemade sausages, bacon, chestnuts, apple, lemon juice and peel, nutmeg, salt, pepper, turkey, butter, bay leaves, onions, celery, shallots and beer sausages. You can find HERE the preparation method.
Quail stuffed with foie gras, fennel and caramelized chestnuts is a great recipe for special moments. You will need quails, foie gras, sour cream, port wine, lemon peel, croutons, thyme, rosemary, salt, pepper, bacon, butter, fennel, chestnuts, onions, vegetable juice and sugar. You can find HERE the preparation method.
As for the classics ripe chestnuts, they are very easy to prepare! Grow the chestnuts so that they do not explode, place them in a tray covered with baking paper and leave them in the oven for about 30 minutes at 200 degrees.
The whole turkey (not to be frozen) is well cleaned of the intestines and any remaining fluff. If you have not already bought it without a neck, it must be removed from the place of insertion, but keeping the skin that covers it intact, attached to the turkey.
Choose a pot big enough to fit the whole turkey, in my case it was a 6 liter one. Put 1 tablespoon of coarse salt for each liter of pot (6 tablespoons). Pour 2 liters of cold water and mix until the salt dissolves, add bay leaves to taste, mustard seeds and pepper. The turkey is immersed in this salty bath, if the water does not cover it, it is filled to be covered and a weight is placed on top (a heavier plate). Refrigerate for at least 4 hours (that's what I left it), during which time it returns a few times.
During this time, the chestnuts are washed, wilted and the skin of each of them is grown.
Put the chestnuts in a saucepan, cover with plenty of water and simmer for an hour. Remove from the water, drain well and clean the skin and skin inside.
One of the onions is cut into small pieces, as well as the celery stalks. Melt the butter in a saucepan and add the onion and celery, over low heat until soft. When the vegetables have softened, remove the pan from the heat and wait for it to cool, then add the peeled chestnuts.
Add the breadcrumbs and brandy, salt and pepper to taste and knead the composition, adding as much bird soup (a tablespoon) as the filling is moist, but not pasty.
Remove the turkey from the brine and drain well, then drizzle with a paper towel. Pepper the cavity inside the turkey (no need for salt at all, the turkey will have drawn enough salt from the brine).
Half of the filling is inserted into the neck cavity.
Pull the skin of the neck back, covering the filling and fix it with toothpicks.
The rest of the filling is inserted into the turkey cavity and the remaining onion is stuffed on top of it, whole but well cleaned. Season the turkey with freshly ground pepper, fix the wings next to the trunk with rosemary sticks, add a few more rosemary threads and place the prepared turkey in the pan.
Pour the white wine into the tray and cover well with aluminum foil. Bake covered, in the preheated oven at 190 degrees Celsius for 2 - 2.1 / 2 hours, until the turkey meat is well penetrated and when inserting a toothpick in the chest or the thickest part of the pulp, clear juices are released, no traces of blood. At this point, remove the aluminum foil, sprinkle the turkey with the sauce formed in the pan and bake for about 30 minutes, until nicely browned. Remove the turkey from the tray on the tray and cover lightly with aluminum foil.
Put the tray on fire, pour the balsamic vinegar and poultry soup and bring to the boil, cooling on the bottom to remove all the sticky residue from the steak. Add 1 tablespoon of worcester sauce and strain the sauce through a sieve, serving from the saucepan, warm, along with the turkey steak, extremely tender and delicious filling, along with a garnish of your choice.
- a turkey of 3-4-5 kilograms, beautiful and round
- 1 glass (150 ml) of dry white wine
- 400 grams of edible chestnuts, including the skin
- 100 grams of butter
- 10 tablespoons breadcrumbs
- 2 onions
- 5 celery threads (celery stalk)
- 2 tablespoons brandy
- 200 ml of bird soup
- 2 tablespoons balsamic vinegar
- 1 tablespoon of worcester sauce
- a few sprigs of fresh rosemary
- bay leaves, peppercorns and mustard
- coarse salt, ground pepper
tag: turkey chicken, turkey meat, turkey chicken, organic turkey meat, flying chicken, turkeys, turkeys, naturally raised turkeys
Turkey is a very nutritious type of meat and I recommend it instead of chicken. And kids love it. Although our turkey is not a dish for special occasions, the stuffed thighs from the second recipe can very well be a holiday dish. And the pie cutlet is ready quickly and preferred by the whole family.
Turkey escalope with vegetables
The turkey breast is cut into medallions and sautéed in olive oil with a little butter and sage leaves. When it has taken on a caramelized color, remove it and place finely chopped onions in the pan, as well as carrots, celery root and celery, crushed garlic and cherry leaves. Saute well and add again a turkey chicken. Add 4-5 cherry tomatoes cut in half, a few kalamata olives and some chopped parsley. Pour a polish of basic chicken or vegetable soup. Let it cook for 5-6 minutes, until the meat is ready, and at the end, when it is put on the plate, sprinkle with olive oil.
Baked thighs in the oven
The thighs are stuffed with garlic, rosemary or other aromatic herbs and massaged well with olive oil. Leave it overnight or at least a few hours to flavor the meat. It is then boiled until the meat is about half cooked. Remove from the water and rub the thighs with paprika, salt, turmeric, olive oil.
Separately take peeled carrots, peeled celery (but very well washed) cut into large pieces, peeled garlic, sprigs of herbs (rosemary, thyme, sage) whole and sprinkle with olive oil. Season and place the thighs on top. Bake at 180 o C for about 45 minutes. Cover with foil, reduce the temperature to 160 o C and leave for another hour in the oven.
Grilled turkey breast with butter and herbs
Years ago we started adding a whole turkey breast to the grill along with a whole roasted turkey for Thanksgiving. I have a nice size group with my brother and sister-in-law, their family and ours, but as time went on we began to realize that everyone likes to eat only white meat. When it came to the leftovers that everyone took home, there would hardly be any white meat left and no one wanted the darkness.
So now we have a science, three whole turkey breasts on the grill. . For our family it works, the aroma is amazing, everyone loves it and there is a lot of leftovers for everyone, who, by the way, always enters my house with to-go containers. Another great bonus for grilled turkey breast is that my oven is released for all the delicious parts.
Now, this concept may not work for every family. I will be the first to recognize that a whole traditional roast turkey looks beautiful when taken out of the oven on Thanksgiving Day and I know there are many dark meat lovers out there looking forward to it, but you may want to think about make a plus turkey breast just to let the leftovers.
Grilling a whole turkey breast is also great for a smaller group or if you only have a taste for grilled turkey though throughout the year. It is sprinkled with garlic herb butter, it is so moist and juicy, it never dries again, and the grilled aroma takes over, what does it not like?
Like the song, my favorite herbs are parsley, sage, rosemary and thyme and, of course, butter and garlic.
I buy deep foil pans, like the one on the right, the one on the left is too small and I like to double them for extra stability.
I mixed a butter composed of herbs and garlic, but I like to melt the butter halfway already at room temperature, so that it is very soft and I can lightly brush it over and under the skin.
The breasts are supported in the pan by a ball of heavy sheet metal that I form and position under the cavity, otherwise the breast will not be stable and will collapse. It doesn't take long to cook at all, I think the max is an hour and fifteen minutes for a chest of six to seven kilograms and you can rest it for an hour in the foil tent when it is on the grill and it will still be hot.
We like, we love, we like to use an electric knife, cut the turkey like butter. Go to any thrift store and you will find a lot of them, they were very popular in the past, no more, but we use our own every Thanksgiving.
This is a pure delicacy and looks quite ventilated on your plate!
If you're wondering about sauce Well, I do it a week ahead of time, with some turkey wings that I pick up and fry, there are many recipes you can find on the web to make the sauce beforehand. I like to make the sauce ahead of time, without stress, to worry and to hurry to make the sauce at the last minute, just to warm up and leave. There will be drops in the pan with foil that I save or add to my already made sauce or to make more the next day.
Food certainly plays a role in Thanksgiving, but family is really what it is all about!
Bonus recipe: Turkey breast with beer sauce
- 1 turkey breast
- 2 cups of blond beer
- 150 g smoked bacon
- 200 g onions
- 3 bay leaves
- salt and pepper,
you need for the gasket:
Preheat the oven, cut the turkey breast into pieces and wrap each piece in thin slices of bacon. Salt and pepper on each chicken, then place the pieces in a hyena or enamel bowl. between them you put bay leaves and large chopped onions.
Sprinkle everything with beer and put the dish in the oven over medium heat. After 20 minutes, turn the pieces of steak over and let them simmer for another 10 minutes, over low heat. in the meantime, prepare the endives. Cut them in half lengthwise and cut each half in half. heat the oil in a large bowl, place the endives, after 1 minute sprinkle them with lemon juice and add salt and pepper to taste. Bring this dish to the table on the same plate as the turkey steak.