You will need
    • For the first recipe:
    • Turkey breast;
    • bow;
    • black pepper;
    • salt;
    • granulated garlic;
    • chili powder;
    • a blend of Italian herbs;
    • olive oil;
    • chicken broth.
    • For the second recipe:
    • Turkey breast;
    • butter;
    • ginger powder;
    • salt;
    • white pepper;
    • yolk.
    • For the third recipe:
    • Turkey breast;
    • salt;
    • the leaves of thyme;
    • marjoram leaves;
    • sweet paprika;
    • olive oil.
Bake the breast in an Italian style. To do this, wash and dry 1 kilogram Turkey. As small as you can chop one onion and place it into a bowl, add a teaspoon of black pepper, the same quantity of salt, a couple pinches of granulated garlic and a pinch of salt. Stir in a tablespoon of the mixture of Italian herbs and pour all 4 tablespoons of olive oil.
With the mixture RUB the breast and put it in a sleeve for baking, closed on one side. Pour over meat 1 Cup chicken broth, tie the second end of the sleeve and place in a preheated 180 ° C oven for 50 minutes.
For roasting Turkey breast in aromatic spices wrap 1 kilogram of meat with cling film and slightly repel. Melt 30 grams of butter and mix with a teaspoon of ginger powder, the same quantity of salt and 1/2 teaspoon of ground white pepper.
Grate the meat spicy, and the top oil one egg yolk. Place the breast on a baking sheet and place in pre-heated to 200oC oven for 20 minutes. Prepared meat cut into portions and serve with boiled potatoes and jam of cranberries.
Bake breast with thyme and marjoram. To do this, prepare a brine of 1 litre of water with 1 tablespoon salt and soak it for 1 kilo of meat for 3 hours. Mix 1 tablespoon of crushed leaves of thyme and marjoram with 1 teaspoon of sweet paprika and 2 tablespoons of olive oil.
The resulting mixture lubricate the breast on all sides, wrap in greaseproof paper and tie with thread. Preheat oven to 200oC and place in meat. Bake about 30 minutes, then unpack and put in the oven for another 10 minutes to give the meat to brown. Then place the breast in a heated dish and cover with foil. Leave to rest for 15 minutes.