Turkey breast with apples and blackcurrants

Name: Turkey breast with apples and blackcurrants
Ingredients: 500 g turkey breast; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon turkey seasoning blend; 1/2 teaspoon thyme; 1 teaspoon marjoram; 100 ml red semi-sweet wine; 100 ml apple juice; 2 apples; 1/2 teaspoon marjoram; 3 tablespoons blackcurrant jam; 100 ml red semi-sweet wine; 1 tablespoon sugar; 1/8 teaspoon salt; 1/8 teaspoon pepper

Meat - Turkey breast with apples and blackcurrants by Mioara I. - Recipia

Turkey breast with apples and blackcurrants marinates for 24 hours before going into the oven. The slices bake in wine and apple juice, then are served with browned apples and a reduced blackcurrant sauce that's sweet and tart, with a little heat. I like to serve the sauce on the side, so I can adjust how much goes over each slice. Prep: 15 minutes. Cooking: 39 minutes. Rest: 24 hours. Total time: 24 hours and 54 minutes. Servings: 2. Approximately 590 kcal and 60 g protein per serving.

Ingredients

For the turkey and marinade

500 g turkey breast
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon turkey seasoning blend
1/2 teaspoon thyme
1 teaspoon marjoram
100 ml red semi-sweet wine
100 ml apple juice

For the apples

2 apples
1/2 teaspoon marjoram

For the sauce

3 tablespoons blackcurrant jam
100 ml red semi-sweet wine
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

1. Cut the turkey breast into slices about 1.5 cm thick and pat them dry with paper towels. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon turkey seasoning blend, 1/2 teaspoon thyme and 1 teaspoon marjoram. Mix 100 ml wine with the apple juice, pour it over the meat, cover and leave to marinate in the fridge for 24 hours. 2. Preheat the oven to 180°C. Put the meat and all the marinade in a baking dish and bake for 25 minutes, until the slices are cooked through and the liquid is gently bubbling. 3. Peel the apples, remove the cores and cut them into slices. Sprinkle with 1/2 teaspoon marjoram and cook in a nonstick pan without oil for 4 minutes, turning them halfway through. The edges will brown slightly, while the slices hold their shape. 4. Put the blackcurrant jam, 100 ml wine and sugar in a small saucepan. Simmer over low heat for 10 minutes, until the sauce has reduced and coats the back of a spoon. Add 1/8 teaspoon salt and 1/8 teaspoon pepper. 5. Serve the turkey slices warm with the apples and blackcurrant sauce.

Notes

Cooked meat keeps in the fridge for up to 3 days; you can marinate it a day ahead, but I'd cook the apples close to serving. The wine goes into the marinade and the sauce; for an alcohol-free version, replace each 100 ml wine with 100 ml apple juice, bearing in mind that the sauce will turn out sweeter. Mashed potatoes go well with the blackcurrant sauce. Choose firm, slightly tart apples that won't soften straight away in the pan. Thick slices need more time in the oven, so cut the breast into pieces of a similar thickness. Marinating is the step that's easiest to cut short when you're in a hurry; warm apples have the feel of a classic roast side, but stay in whole slices.