Turkey with Balsamic, Rosemary and Thyme

I used the balsamic vinegar to give a richer flavor to turkey. This vinegar of Modena has a complex , woody, sweet and sour flavor, that compliments perfectly the herbs and orange. If you want, you can add a tablespoon of good quality Tawny Port, but that will increase the number of calories.

Ingredients:

  • 1 kg of turkey breast (whole piece)
  • 1 sprig of rosemary
  • 3 sprigs of thyme
  • 30 g fresh ginger
  • 1/4 red pepper
  • 3  garlic cloves, minced finely
  • 1 chopped onion
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tbsp balsamic vinegar of good quality
  • 1 small orange
  • 1 tablespoon of paprika
  • 1 lemon (zest)
  • Salt to taste
  1. Peel the orange, remove any seeds and all the white parts that can give a bitter taste to the meat.
  2. Marinade the turkey breast for 2-3 hours in balsamic vinegar, rosemary, thyme, orange slices, lemon zest, ginger, garlic and paprika.
  3. Sautee onion in olive oil until soft and translucent
  4. Brown the turkey breast from all sides
  5. Add the marinade, red pepper and simmer till the meat is cooked
  6. Remove the turkey breast and reserve.
  7. Reduce the sauce while the meat rests.
  8. Taste the sauce and rectify if necessary
  9. Slice the turkey breast, serve with the sauce and a good salad or stemmed vegetables

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