🍽️ Tender Turkey Breast with Coconut Glaze and Fruity Rice

Name: Tender Turkey Breast with Coconut Glaze and Fruity Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 3 kg turkey (ready for kitchen; 1 turkey); 50 g coconut oil; salt; 50 ml coconut milk; 4 shallots; 1 organic lime; 2 tsp sesame oil; 20 g coriander (1 bunch); pepper; 500 ml poultry broth; 400 g brown basmati rice; 500 g pineapple (0.5 pineapple); 1 pomegranate; 4 spring onions; 1 tsp red curry paste; 0.5 tsp turmeric powder

893 kcal · 30 min · 4 servings

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Ingredients

3 kg turkey (ready for kitchen; 1 turkey)
50 g coconut oil
salt
50 ml coconut milk
4 shallots
1 organic lime
2 tsp sesame oil
20 g coriander (1 bunch)
pepper
500 ml poultry broth
400 g brown basmati rice
500 g pineapple (0.5 pineapple)
1 pomegranate
4 spring onions
1 tsp red curry paste
0.5 tsp turmeric powder

Instructions

1. Thoroughly wash the turkey meat inside and out. Then pat it completely dry with a kitchen towel.
2. Melt the coconut oil in a small pot or microwave. Stir it together with the coconut milk and half a teaspoon of salt until smooth.
3. Coat the entire surface of the turkey meat as well as the inside areas with three quarters of the coconut marinade.
4. Peel the shallots and slice them into thin rounds.
5. Rinse the lime under hot water. Cut it in half lengthwise and slice the halves into thin rounds.
6. Heat one teaspoon of sesame oil in a frying pan over medium heat.
7. Sauté the shallots in it for two minutes until soft.
8. Wash the coriander and shake it dry. Pick the leaves off the stems and chop them finely.
9. Mix the sautéed shallots, lime slices, and chopped coriander in a bowl. Season the mixture with salt and pepper.
10. Stuff the turkey breast with the shallot-coriander mixture.
11. Place the stuffing on a deep baking sheet with the breast side facing down.
12. Brush the meat with the remaining coconut marinade.
13. Pour some broth into the baking sheet.
14. Preheat the oven to 150 degrees (convection 130 degrees or gas level 1 to 2).
15. Roast the turkey in the preheated oven for about four hours.
16. Wash the rice thoroughly and let it drain.
17. Cook the rice for about 30 minutes in boiling salted water over low heat.
18. Drain the rice, let it drain well again, and allow it to cool.
19. Peel the pineapple and remove the tough core.
20. Cut the pineapple flesh into small cubes.
21. Halve the pomegranate and carefully remove the seeds from the fruit.
22. Clean the spring onions, wash them, and slice them into thin rings.
23. Heat the remaining oil in a pot.
24. Fry the curry paste in it for two to three minutes over medium heat until fragrant.
25. Stir in the turmeric and fry it together for one minute.
26. Add the cooled rice, pineapple cubes, and spring onion rings to the pot.
27. Fry everything while stirring constantly for four to five minutes.
28. Season the rice with salt to taste.
29. Take the turkey out of the oven and let it rest briefly.
30. Slice the turkey (carve it) and serve it on top of the rice.

Nutrition per serving

kcal: 893
Protein: 89 g · Fett/Fat: 36 g · Carbs: 51 g