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
Preparation
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.