PREPARATION

Season the turkey breast with salt and pepper and fry in fat in a pan on both sides. Transfer into baking dish, pour a little broth or water and top with stalks of fresh rosemary and thyme.

Pour into a deep roasting pan on the bottom of the olive oil and scatter it coarse and sea salt. Whole potatoes washed under running water and let drain on there. Then be cut lengthwise in half and cutting sides lay out on a baking tray with oil and salt. Salt to the pan during cooking will act as a non-stick material, so that the potatoes can bake until crisp but not burn the pan.

Potatoes and meat put in an oven heated to 200°C. Top of potatoes, meat on the bottom. Now prepare cranberry sauce as directed in line.

During cooking it at least 3x drizzle to remain juicy. After baking, cut the meat into slices. Properly cooked meat should be from the inside beautiful ” rosé “.

If we want to serve roasted meat fruit : mix 3 tablespoons sugar with a little water in a saucepan. Put halved prunes with cut-side down on the pan and stir-fry on both sides about 6 minutes.

Serve with baked potatoes, cranberry sauce, or roasted prunes and a glass of Bordeaux quality.