Low‑Temperature Turkey Roast
Slow‑cooked turkey roast at low temperature: the long cooking time is worth it! Here’s how to make it.
Ingredients
- 1.2 kg very fresh turkey breast fillet
- Salt
- Pepper
- Hot paprika powder
- 2 red chili peppers
- 0.5 lime
- 4 tbsp rapeseed oil
- 2 tbsp honey
- 4 small onions
- 100 ml dry wine (or poultry stock)
- 300 ml poultry stock
Instructions
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1.
Preheat the oven with a large oven‑proof dish inside to 80 °C.
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2.
Wash the meat, pat it dry and rub it with salt, pepper and paprika powder.
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3.
Wash the chili peppers, cut them open, remove seeds and finely chop. Squeeze the lime. Mix half of the chopped chili with 2 tbsp oil, honey and 2 tbsp lime juice.
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4.
Heat the remaining oil in a roasting pan or pot. Brown the roast all around for 7–8 minutes. Then place it in the preheated oven dish and brush it with the chili‑honey mixture. Roast in the oven for 4–5 hours, using a meat thermometer to monitor the core temperature. The roast is done when it reaches 70 °C for at least 10 minutes. Turn the roast every hour and brush it again with the chili‑honey.
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5.
About 30 minutes before the end of cooking, peel the onions. Cut two into halves, finely chop the rest. Place the halved onions on top of the meat in the oven. Sauté the chopped onions in the pan’s drippings (or roasting pan), add the remaining chilies and cook together. Deglaze with wine, pour in the stock and simmer for about 20 minutes. Then puree and season the sauce with salt, pepper and lime juice.
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6.
Brush the turkey roast one last time with chili‑honey and turn on the oven grill. Broil for 3–5 minutes until golden brown.
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7.
Serve by slicing the turkey roast and pouring the sauce over it.
