Blood Orange Turkey

Ingradients (For 4 People)
  • 1,2 kg of turkey breast
  • 3 blood oranges
  • 30 g of celery
  • 30 g of onions
  • 30 g of carrots
  • Salt
  • Pepper
  • 80 g of Greek yogurt
  • 30 g of butter
  • Half a glass of white wine
  • 1 stock cube
  • 1 tablespoon of sugar
  • 1 bay leaf

Tie the meat with string so that it does not lose its proper shape. Roll it in oil and salt. Brown the meat over high heat and add a mixture composed of carrot, onion and celery. Combine the bay leaf, pour over the white wine and, after 3 minutes, the blood orange juice. Add a little stock cube and the sugar. Cut into stripes the outer part of the peel and boil it for a couple of minutes, then add it to the meat and cook for 50 minutes. Let the sauce dry a little over high heat, remove the meat, add the yogurt, the salt and the pepper. Cut then the meat into slices and serve with the sauce.