You will need
- fillet of Turkey breast - 0,8-1 kg
- olive oil - 2 tbsp
- lemon juice – 1 tbsp
- garlic – 4 cloves
- ground black pepper
- salt – 2/3 tsp.
- foil
- mayonnaise - 100 ml
- sour cream - 100 ml
- parsley
Instruction
1
Wash and dry fillets Turkey breast. Then marinate the meat. To prepare the marinade, mix olive oil, lemon juice, salt, ground black pepper and passed through chesnokodavilku two cloves of garlic. With this mixture RUB the Turkey breast and wrap it in foil.
2
Put Turkey breast in foil in the fridge overnight (for a day). Thanks to the marinade, the Turkey will soften and become tender. In addition, seasoned in a marinade of the Turkey to cook faster.
3
Before cooking Turkey breast roast, preheat the oven to 200 degrees. Once the oven is heated to the desired temperature, place the Turkey breast in foil. If you put meat in a cold oven, it will be less juicy.
4
Bake Turkey breast in foil about 40 minutes. As soon as the time will come, remove the pan and carefully open the foil. Turkey breast pour the separated juice, then lay the foil around the Turkey so that I have a small bumpers. Due to this, the juice will stay inside and will not flow out on a baking sheet. Put the meat back in the oven.
5
After a few minutes, check the Turkey breast, if the meat began to dry up, pour it again the separated juice. After unwrapping the foil does not keep the Turkey breast in the oven longer than 15 minutes. During this time the meat should be delicious Golden crust.
6
While the Turkey's in the oven, prepare the sauce. To do this, mix the mayonnaise, sour cream, remaining garlic and chopped parsley. Salt and pepper sauce.
Note
Selected recipes for cooking Turkey for the holidays and weekdays, for family and guests. Detailed descriptions of the cooking process, step-by-step photographs, advice, comments, tips, ideas, culinary - we can find it.
Useful advice
Smoked Turkey. For cooking smoked Turkey we need: 1 Turkey carcass, 1 PC. onion, 2 g of crushed nutmeg, coriander, cardamom, cloves, 2-3 Bay leaves, 1 g of ginger, 2-3 cloves of garlic, 200 g salt, 5 g red pepper. A simple way of cooking corned beef. The evolution of the art of roasting meat on the fire - from clay to the foil. Recipes cooking some of the dishes on the fire.