← All recipes

🍽️ Juicy Turkey Roast on a Bed of Tomatoes and Fennel

314 kcal · 30 min · 4 servings

Juicy Turkey Roast on a Bed of Tomatoes and Fennel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the turkey breast fillet under cold running water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Mix salt, pepper, paprika powder, and three tablespoons of olive oil in a small bowl.
  4. 4. Rub the turkey breast fillet thoroughly all over with the spice mixture.
  5. 5. Heat one tablespoon of olive oil in a large frying pan over high heat.
  6. 6. Sear the meat in it for two to three minutes on all sides.
  7. 7. Remove the meat from the pan and place it on a plate for now.
  8. 8. Wash the fresh herbs under cold water.
  9. 9. Shake the herbs dry and carefully pluck the leaves from the stems.
  10. 10. Clean the fennel, wash it, and cut it into thin wedges.
  11. 11. Remove the hard core at the bottom of the fennel.
  12. 12. Cut the tomatoes into rough chunks.
  13. 13. Place the tomatoes along with their juice into a bowl.
  14. 14. Mix the tomatoes with the broth.
  15. 15. Season the tomato mixture with salt and pepper to taste.
  16. 16. Transfer the tomato mixture into a baking dish.
  17. 17. Fold the fennel into the tomatoes.
  18. 18. Place the seared turkey breast fillet directly on top of the vegetables.
  19. 19. Sprinkle the prepared herbs evenly over the meat.
  20. 20. Drizzle the dish with the remaining olive oil.
  21. 21. Preheat the oven to 180 degrees (160 degrees for fan-assisted or gas level 2 to 3).
  22. 22. Place the baking dish in the oven and bake the dish for one to one and a quarter hours.

Nutrition per serving