Juicy Turkey Orange Roast

1. meat rinse, dry, season. Peel onions, cut into wedges. Put everything on a frying pan. Melt clarified butter and drizzle over meat. 2.

Roast in a hot kitchen stove (electric stove: 200 degrees Celsius / convection oven: 175 degrees Celsius / gas: level 3) for 1 – 1 and a quarter hours. Squeeze 1 orange. Stir through juice, 1/4-3/8 liters of hot water and clear soup. pour gradually.

3. clean and rinse cabbage. Cover and make in salted water in about 15 min. Rinse untreated orange and cut into slices. Approx.

15 min before end of roasting time, spread jam on turkey breast and top with orange.

4. rinse and dry kumquats and cut in half. Drain cabbage. Toss in fat with kumquats.

Remove roast with orange. Strain stock, bring to a boil. Stir cornstarch and 1 tbsp water. Use to thicken stock. Season to taste. Serve everything. Serve with sparrows or boiled potatoes.

Preparation time: 1 1/2 hours

360 1510 55 7 17

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