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
- Peel the orange, remove any seeds and all the white parts that can give a bitter taste to the meat.
- Marinade the turkey breast for 2-3 hours in balsamic vinegar, rosemary, thyme, orange slices, lemon zest, ginger, garlic and paprika.
- Sautee onion in olive oil until soft and translucent
- Brown the turkey breast from all sides
- Add the marinade, red pepper and simmer till the meat is cooked
- Remove the turkey breast and reserve.
- Reduce the sauce while the meat rests.
- Taste the sauce and rectify if necessary
- Slice the turkey breast, serve with the sauce and a good salad or stemmed vegetables