December arrived … also the turkey

December is approaching and we deserve to resume the celebrations with a good meal. To get ready, we anticipate the Christmas Eve or New Year’s Eve menu a little with this dish.

Without a doubt, turkey is one of the products that will always be present in our options, so we will start with it and later we will present other useful options for these dates. Turkey is a tender, soft meat, it accepts spices, herbs, liqueurs very well, however, I recommend roasting legs and breasts separately, for today’s recipe we will use turkey breast, marinated and then roasted in the oven, that way we can better control its cooking point, which in time is different from the legs. A rice can not be missing, so it will not be missing, and I offer you the recipe for the filling for the following week.

Roasted turkey breast in a red wine and spice sauce

Ingredients:

– 2 boneless turkey breasts, keeping the skin

– Fresh thyme and rosemary

– Black pepper

– Soy sauce

– English sauce

For the sauce:

– 2 pearl onions

– 1 stick of celery

– ¼ cup brown sugar

– 1 cup of red wine

– 1 cup balsamic vinegar

– 1 cup of orange juice

– 1 cinnamon stick

– ½ tablespoon of sweet pepper

– 2 cloves

– 2 butter spoons

– Sal

Elaboration:

– Bone the breast and try to keep the skin of it, as well as the skin of the leg and thigh to be able to wrap it.

– Mix the black pepper, soy, Worcestershire sauce, thyme and also the rosemary.

– Season the breast with these ingredients and let it rest in the refrigerator covered for 4 hours.

– Roll up, flange and place on a tray and bake at 160 degrees for approximately 1 hour.

– Remove from the oven, remove the flange cord.

For the sauce, chop the pearl onion and celery into cubes, browned in oil

– Add the brown sugar and melt. Then add the balsamic vinegar, red wine and orange juice. Let the mixture boil.

– Add the spices and cook until the preparation reduces and thickens.

– Strain and, even though it is hot, add the cold butter. Beat and season with salt.

For the rice

Ingredients:

– 3 cups of rice

– 1 onion leek

– 4 cloves of garlic

– 2 butter spoons

– 2 tablespoons turmeric

– ½ teaspoon ground cumin

– 1 liter of poultry broth

– 1 cup of almonds

– 1 cup walnuts

– 1 cup of golden raisins

– Chives

Elaboration:

– Chop the onion, leek and garlic, sauté in butter until it turns color.

– Add the rice and stir until it takes on a little color as well.

– Add the previously roasted cumin and turmeric, stir, add salt and cover with poultry stock.

– Cover and cook for 20 minutes.

– Lightly toast the almonds and walnuts, chopped and mix with the raisins and chopped chives.

– Add this mixture to the rice and a little more butter.

Note: Makes ten people.