Peru is always a typical recipe for Christmas dinners, turning around the traditional recipes and preparing this juicy roast turkey breast, with a showy icing of dehydrated cranberries and cranberry juice. You will love it!
How to make turkey breast with cranberry sauce
In a bowl, mix the spices and put the turkey breast to marine for three hours. In a baking sheet, place the turkey breast, cover with aluminum foil and bake in heated in 180º for 90 minutes, remove the paper and let it brown. For the sauce, heat the butter and sauté the onion, mix the cranberry juice and flour, stirring with the Fouet not to face it. Add the remaining ingredients of the sauce, boil and pour over the baked turkey breast. Serve next.
Ingredients
- 1 lemon
- 20 grams of curry
- 60ml of oil
- 5 grams of salt
- 10 grams of paprika
- 1kg of bone -free turkey breast
- 30 grams of butter
- 100 grams of chopped onion
- 250ml of cranberry juice
- 15 grams of wheat flour
- 40ml of red wine
- 200ml of the sauce that performed Peru
- 20 grams of sugar
Measurement Conversion Table
Preparation mode
- In a bowl, mix the spices and put the turkey breast to marine for three hours.
- In a baking sheet, place the turkey breast, cover with aluminum foil and bake in heated in 180º for 90 minutes, remove the paper and let it brown.
- For the sauce, heat the butter and sauté the onion, mix the cranberry juice and flour, stirring with the Fouet not to face it.
- Add the remaining ingredients of the sauce, boil and pour over the baked turkey breast.
- Serve next.
Yield: 5 portions
Preparation Time: 240 minutes (+ 3 hours of marinade)
