Turkey, as a dietary meat, is suitable for both allergy sufferers and children. The marinade for the turkey keeps the meat juicy, while the herbal molasses filling will add a rich flavor and aroma.
It is necessary
- 1 piece turkey breast fillet with skin
- 0.5 cups and 2 tablespoons of coarse salt
- 0.5 cups brown sugar
- 1-2 slices of fresh white bread
- 1 tsp herbal mixtures: thyme, rosemary and sage
- 2 tablespoons butter, softened
- freshly ground pepper
- 0.25 cups molasses
Instructions
Step 1
In a small saucepan, combine half a glass of salt, brown sugar and a glass of water. Put on medium heat and cook, stirring occasionally, until sugar and salt dissolve.
Step 2
Rub two tablespoons of salt into the fillet. Rinse quickly under cold water to rinse off excess and dry.
Pour the resulting sauce into a saucepan of 2.5 liters, add 2 liters of water and place the fillets in the solution. Refrigerate for 4 hours, preferably overnight.
Step 3
Remove the fillets from the marinade, rinse under water, dry with a towel. With a sharp knife, make a deep cut in the center of the fillet, without cutting through to the end. Mix softened butter and spices. Pour two teaspoons of the marinade into a small bowl and moisten the bread. "Open" the fillet, like a book, coat the inside with the mixture, place the soaked bread inside. Gently smear the meat under the skin.
Fasten the edges with toothpicks or drag with a string. Lubricate the skin with the remaining oil and spices, sprinkle with pepper and salt.
Step 4
Place the turkey on a baking sheet or in a dish with high sides, bake for 30 minutes at 225º, then turn the oven to 175º and cook for an hour.
After an hour, pour over the fillet with half of the prepared molasses, bake for another ten minutes. Drizzle over the remaining molasses and return the turkey to the oven, turn off the heat and keep the fillets in the oven for another 15 minutes.
Step 5
Transfer the fillets to a board or dish and let cool for 15-20 minutes before cutting.
Boil a glass of boiling water, pour into a baking sheet and stir thoroughly with a spatula. Drizzle over the fillet with the gravy before serving.
