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🥤 Juicy Turkey Roast

376 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet (whole piece)
• 15 g yogurt butter (1 tbsp)
• salt
• pepper
• 3 onions
• 150 ml poultry broth
• 2 eggs
• 50 g young leaf spinach
• 500 g small waxy potatoes
• 0.5 lemon
• 100 g mixed herbs (1 bunch)
• 100 g sour cream
• 50 g cream cheese (13 % fat)
• 300 g yogurt (0,3 % fat)
• 2 tsp medium-hot mustard
• 4 radishes
• 1 pinch sugar

Instructions

1. 1. Rinse the turkey breast under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Melt the butter in a small pot.
4. 4. Brush the roast with the melted butter.
5. 5. Season the meat generously with salt and pepper.
6. 6. Seal one end of a roasting bag (approx. 60 cm long) according to package instructions.
7. 7. Place the turkey breast into the prepared roasting bag.
8. 8. Peel two onions and chop them roughly.
9. 9. Add the chopped onions and the remaining melted butter to the meat in the bag.
10. 10. Pour the broth into the roasting bag.
11. 11. Seal the open end of the roasting bag according to package instructions.
12. 12. Place the sealed roasting bag in the center of a cold baking sheet.
13. 13. Poke the top of the bag several times with a toothpick or a needle.
14. 14. Preheat the oven to 175 °C (fan forced 150 °C, gas mark 2).
15. 15. Place the baking sheet on the second rack from the bottom.
16. 16. Roast the meat in the preheated oven for 60 minutes.
17. 17. Prick the eggs during the cooking time of the meat.
18. 18. Place the eggs in boiling water.
19. 19. Boil the eggs hard for 8 to 10 minutes.
20. 20. Shock the boiled eggs immediately with cold water.
21. 21. Let the eggs cool down in the cold water.
22. 22. Clean the spinach thoroughly.
23. 23. Place the spinach in a colander.
24. 24. Pour boiling water over the spinach.
25. 25. Rinse the spinach briefly under cold water.
26. 26. Let the spinach drain well afterwards.
27. 27. Clean the potatoes thoroughly under running water using a vegetable brush.
28. 28. Boil the potatoes in salted boiling water for 20 to 25 minutes.
29. 29. Squeeze the lemon half.
30. 30. Peel the remaining onion.
31. 31. Dice the peeled onion finely.
32. 32. Wash the herbs.
33. 33. Shake the herbs dry.
34. 34. Pluck the leaves from the stems.
35. 35. Roughly chop the herb leaves with a large knife.
36. 36. Place the chopped herbs, onion cubes, drained spinach, and sour cream into a tall container.
37. 37. Puree the mixture with a hand blender.
38. 38. Add cream cheese, yogurt, and mustard to the sauce.
39. 39. Stir everything until smooth.
40. 40. Wash and clean the radishes.
41. 41. Dice the radishes finely.
42. 42. Peel the hard-boiled eggs.
43. 43. Roughly chop the peeled eggs.
44. 44. Fold in the radishes and the eggs into the sauce.
45. 45. Season the sauce with salt, pepper, and sugar.
46. 46. Add 1 to 2 tablespoons of lemon juice.
47. 47. Chill the sauce covered.
48. 48. Take the roasting bag out of the oven.
49. 49. Lift the bag onto a shallow plate.
50. 50. Cut open the top of the roasting bag.
51. 51. Drain the potatoes.
52. 52. Rinse the potatoes under cold water.
53. 53. Remove the turkey breast from the roasting bag.
54. 54. Use the remaining ingredients from the bag for another purpose.
55. 55. Slice the turkey breast into thin slices.
56. 56. Serve the roast with the egg-herb sauce.
57. 57. Peel the potatoes if desired.
58. 58. Serve the potatoes with the turkey roast.

Nutrition per serving

• kcal: 376
• Protein: 41 g · Fett/Fat: 11 g · Carbs: 24 g