Brined Turkey Breast with Vegetable Ribbon Noodles

Ingredients

• 1 kg turkey breast filet
• 1 orange
• 1 red chili pepper
• thyme
• salt, freshly ground pepper
• 2 tbsp oil
• 200 ml poultry stock
• 200 ml white wine
• 2 tbsp light sauce thickener
• 100 ml whipping cream
• 2 carrots
• Salt
• 1 leek stalk
• 300 g ribbon noodles
• 2 tbsp breadcrumbs
• grated zest of 1 untreated lemon
• 1 tbsp chopped parsley
• 2 tbsp butter (for finishing)

Instructions

1. 1.

   Pat turkey breast dry. Rinse orange hot, grate peel and squeeze juice. Clean chili pepper, rinse and finely chop. Strip thyme leaves from stems. Rub turkey breast with orange zest, chili, and thyme. Cover and brine in refrigerator for 1-2 hours.

2. 2.

   Peel and quarter shallots. Season turkey with salt. Heat oil in a roasting pan. Brown turkey all sides. Deglaze pan with orange juice and white wine. Add poultry stock. Cover and simmer for 50-60 minutes. Remove turkey from stock and keep warm. Strain stock into a small pot. Bring to boil and whisk in sauce thickener. Pour in cream and bring to a boil once more. Season with salt and pepper.

3. 3.

   For ribbon noodles, peel carrots and cut lengthwise into thin strips. Boil in salted water for 5 minutes. Clean leek, rinse and slice into strips. Add during last minute of cooking. Cook ribbon noodles according to package instructions until al dente in plenty of salted water. Toast breadcrumbs in a dry pan. Mix breadcrumbs with lemon zest and parsley. Drain noodles and vegetables, add butter pieces, stir and let melt. Fold in breadcrumb mix. Slice turkey breast and serve with sauce and vegetable ribbon noodles.