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🍽️ Juicy Turkey Roast with Sweet-Sour Apricot Filling

679 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 200 g dried apricots
• 3 tbsp vegetable oil
• 1 orange (juice)
• salt
• pepper (from the mill)
• 1 kg turkey breast fillet (kitchen-ready)
• vegetable oil (for the pan)
• 2 onions
• 2 carrots
• 200 g celeriac
• 1 parsley root
• 350 ml poultry stock
• 2 tbsp liquid honey
• 2 tsp cornstarch
• 150 g sour cream
• freshly chopped parsley (for sprinkling)

Instructions

1. 1. Peel the red onion and dice it into fine cubes.
2. 2. Finely chop the apricots.
3. 3. Heat one tablespoon of oil in a pan.
4. 4. Sauté the onion cubes in it for one to two minutes until they are soft and translucent.
5. 5. Add the chopped apricots to the pan.
6. 6. Deglaze the mixture with half of the orange juice.
7. 7. Remove the pan from the heat.
8. 8. Season the filling with salt and pepper.
9. 9. Let the apricot mixture rest for a moment.
10. 10. Rinse the meat briefly under running water.
11. 11. Pat the meat dry with kitchen paper.
12. 12. Slice the meat horizontally so it opens up like a book.
13. 13. Continue cutting until you have a flat rectangle about two centimeters thick.
14. 14. Spread the apricot filling evenly over the meat.
15. 15. Leave the edges of the meat free.
16. 16. Roll the meat tightly into a roll.
17. 17. Tie the roll securely with kitchen twine to hold its shape.
18. 18. Season the outside of the roast all over with salt and pepper.
19. 19. Heat the remaining oil in a hot pan.
20. 20. Brown the roast on all sides.
21. 21. Place the browned roast in a greased roasting pan.
22. 22. Preheat the oven to 160 degrees Celsius using top and bottom heat.
23. 23. Peel the onions, carrots, celery, and parsley root.
24. 24. Dice the vegetables finely.
25. 25. Arrange the vegetables around the roast in the pan.
26. 26. Place the pan in the oven.
27. 27. Roast the meat for about one hour and twenty minutes.
28. 28. After about twenty minutes, add some meat stock.
29. 29. Top up as needed during cooking.
30. 30. Mix the remaining orange juice with the honey.
31. 31. Brush the meat regularly with this mixture.
32. 32. Also pour some of the pan juices over the meat from time to time.
33. 33. Remove the roast from the oven.
34. 34. Remove the kitchen twine.
35. 35. Let the roast rest covered with aluminum foil for five to ten minutes.
36. 36. Strain the sauce through a fine sieve.
37. 37. Bring the sauce to a boil in a pot.
38. 38. Mix the starch with the sour cream.
39. 39. Stir this mixture into the sauce while stirring continuously.
40. 40. Let the sauce thicken slightly.
41. 41. Season the sauce finally with salt and pepper.
42. 42. Slice the roast.
43. 43. Sprinkle the roast with fresh parsley.
44. 44. Serve the roast with the sauce.

Nutrition per serving

• kcal: 679
• Protein: 69 g · Fett/Fat: 31 g · Carbs: 28 g