Sunday recipe: hazelnut turkey roast.
Sunday is the day when richer or more elaborate dishes are usually brought to the table and the meal normally ends with dessert…
To avoid feeling too guilty and not get too full by the end of the meal, the hazelnut turkey roast could be a good alternative, don’t you think?
A simple dish to prepare, without too much hassle but really good!!
The roast is cooked in a pot, saving a considerable amount of electricity and is soft and pleasantly tasty thanks to the hazelnut sauce that accompanies it.
I don’t want to dwell too much, so I’ll let you read the recipe for the hazelnut turkey roast.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Hazelnut turkey roast
- 1.75 lbs turkey breast (tied by the butcher)
- 1.75 oz toasted hazelnuts
- 1 cup 2% milk
- 3.5 oz white wine
- to taste fine salt
- to taste pepper
- to taste olive oil
- 1 garlic (clove)
- to taste spices (roast mix)
Preparation of the hazelnut turkey roast
– Lightly grease the turkey piece and sprinkle it with the chopped Ariosto spices (or other spices of your choice and brand).
– Brown the garlic clove in a large pot with 3-4 tablespoons of oil and add the meat. Brown on all sides using two wooden spoons to avoid piercing the meat and deglaze with white wine.
– Chop the hazelnuts and mix them with the milk, then pour this mixture over the turkey, season with salt and pepper and add a few sprigs of rosemary.
– Cover with a lid and cook over medium-low heat for about 25 minutes, taking care to baste the roast occasionally.
– After the time has elapsed, to check if it’s cooked, poke with a toothpick and if a clear liquid comes out, turn off the heat; otherwise, continue for a few more minutes.
– Wrap the roast in aluminum foil and set aside.
– The next day, slice the meat and serve hot, drizzled with the hazelnut sauce.
Tips:
Roasts should always be cooked the day before so they can be sliced better when cold.
To give it an extra kick, you can add about 3.5 oz of speck cut into strips or cubes just before the end of cooking.
