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🍽️ Juicy Turkey Breast with Pumpkin in a Roasting Bag

356 kcal · 30 min · 4 servings

Ingredients

• 600 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
• 1 pomegranate
• 4 sprigs sage
• 1 kg turkey breast fillet (kitchen-ready; skinless)
• salt
• pepper
• 2 star anise
• 0.5 cinnamon stick
• 75 ml dry white wine
• 75 ml poultry broth

Instructions

1. 1. Cut the pumpkin in half.
2. 2. Remove the seeds and fibrous strands from the inside.
3. 3. Cut the pumpkin flesh into small, bite-sized cubes.
4. 4. Cut the pomegranate in half.
5. 5. Carefully remove the seeds from the skin.
6. 6. Wash the sage leaves under running water.
7. 7. Shake the leaves dry.
8. 8. Chop the sage leaves roughly.
9. 9. Tie one end of the roasting bag securely.
10. 10. Rinse the turkey breast fillet under cold water.
11. 11. Pat the meat dry with a kitchen towel.
12. 12. Season the turkey fillet with salt and pepper.
13. 13. Put the cubed pumpkin pieces into the roasting bag.
14. 14. Add the pomegranate seeds to the roasting bag.
15. 15. Add the seasoned spices to the roasting bag.
16. 16. Add the chopped sage leaves to the roasting bag.
17. 17. Pour the wine into the roasting bag.
18. 18. Pour the broth into the roasting bag.
19. 19. Place the turkey breast fillet into the roasting bag.
20. 20. Seal the open end of the roasting bag securely.
21. 21. Place the roasting bag on a baking sheet.
22. 22. Poke the bag several times with a fork.
23. 23. Preheat the oven to 200 °C.
24. 24. Use convection at 180 °C or gas mark 3 if necessary.
25. 25. Roast the turkey fillet in the oven for approx. 1 hour.
26. 26. Increase the oven temperature to 220 °C.
27. 27. Use convection at 200 °C or gas mark 3–4 if necessary.
28. 28. Roast the meat until golden brown for another 20 minutes.

Nutrition per serving

• kcal: 356
• Protein: 63 g · Fett/Fat: 4 g · Carbs: 12 g