Juicy Turkey Roast
The juicy turkey roast with egg‑herb sauce tastes truly like spring, bringing a fresh, light flavor to your table. The tender meat is complemented by a creamy, herbaceous sauce that pairs wonderfully with boiled potatoes and crisp radishes. This dish is perfect for a family dinner or a special gathering, offering both comfort and elegance in one plate.
Ingredients
- 500 g turkey breast fillet (whole)
- 15 g yogurt butter (1 tbsp)
- Salt
- Pepper
- 3 onions
- 150 ml poultry stock
- 2 Eggs
- 50 g young spinach leaves
- 500 g small waxy potatoes
- 0.5 lemon
- 100 g mixed herbs (1 bunch)
- 100 g Sour cream
- 50 g Cream cheese (13% fat)
- 300 g Yogurt (0.3% fat)
- 2 tsp medium‑sharp mustard
- 4 radishes
- 1 pinch sugar
Instructions
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1.
Rinse the turkey breast and pat dry with paper towels. Melt butter in a small pot. Brush the roast with some liquid butter and season generously with salt and pepper.
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2.
Close one end of a butcher's bag (about 60 cm long) on one side according to package instructions and place the roast inside.
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3.
Peel and roughly chop two onions. Add them with the remaining liquid butter to the meat, pour stock into the butcher's bag, and seal as directed by the package.
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4.
Place the sealed bag in the center of a cold baking sheet. Prick the top several times with a toothpick or needle and bake in a preheated oven at 175 °C (fan‑forced 150 °C, gas: level 2) on the second rack from below for 60 minutes.
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5.
Meanwhile, pierce the eggs, place them in boiling water, and hard‑boil for 8–10 minutes. Shock with cold water and let cool.
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6.
Wash spinach, put it in a sieve, and pour boiling water over it. Briefly shock under cold water and then drain well.
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7.
Clean potatoes thoroughly under running water with a vegetable brush and boil in salted water for 20–25 minutes.
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8.
Squeeze the lemon half. Peel the remaining onion and finely dice it. Wash herbs, shake dry, pluck leaves, and roughly chop with a large knife.
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9.
Combine herbs with diced onion, spinach, and sour cream in a tall bowl and blend with an immersion blender. Add cream cheese, yogurt, and mustard, then stir until smooth.
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10.
Wash, clean, and cube radishes. Peel and roughly chop eggs. Fold both into the sauce. Season with salt, pepper, sugar, and 1–2 tbsp lemon juice. Cover and refrigerate.
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11.
Remove the butcher's bag from the oven, lift onto a shallow dish, and cut open the top. Drain potatoes and rinse under cold water. Take the turkey roast out of the bag (use remaining ingredients elsewhere), slice thinly, and serve with the egg‑herb sauce. Peel potatoes as desired and accompany the roast.
