Herb-Crusted Turkey Breast

Ingredients

• 2 sprigs Rosemary
• 2 sprigs Basil
• 4 sprigs thyme
• 1 sprig sage
• 1 tbsp dried cranberries
• 200 g soft butter
• 75 g breadcrumbs
• 50 g ground hazelnuts
• 1 shallot (finely chopped)
• 1 garlic clove (finely chopped)
• Salt
• Pepper
• 4 turkey breasts (pre‑cooked)
• 2 tbsp oil
• 100 ml poultry stock
• 2 tbsp mustard seeds (crushed)
• Salt
• Pepper
• 1 tbsp mustard seeds
• 100 ml White wine
• 100 ml water
• 1 tsp salt
• 2 tbsp sugar
• 1 sweet potato (pierced into balls)
• cornstarch

Instructions

1. 1.

   Tear the herbs from their stems and finely chop them with the cranberries. Mix butter, breadcrumbs, hazelnuts, shallot, and garlic together; shape into four small patties, place on plastic wrap, and chill until firm.

2. 2.

   Briefly sear the turkey breasts in oil on both sides to develop color, then pour over stock, add mustard seeds, season with salt and pepper, cover, and simmer gently for 15 minutes at low heat.

3. 3.

   Roast the remaining mustard seeds in a pan. Add white wine and water, reduce by half, season with salt and sugar, cook sweet potato balls until tender. Lightly thicken the stock with cornstarch.

4. 4.

   Remove the turkey breasts, place on parchment‑lined baking sheet, top each with a butter‑herb patty. Broil at 250 °C for 7 minutes to finish.

5. 5.

   Plate the turkey with the sweet potatoes and drizzle a small amount of sauce over the dish.