Roasted Turkey Breast

This is what I do with the other half of the Turkey Breast [see previous post]. This is an easy meal to prepare but takes time. This is a meal very low in fat and high in protein. The meat is prepared in two phases – first the turkey breast is baked and then it is immersed in a light tomato sauce and cooked again. This keeps the meat moist and tender.
The Roasted Turkey Breast in the sauce can be cooked ahead of time. As with all things cooked in a tomato sauce it tastes even better the day after. [Preparation time: 10-20 min + cooking time approximately 1 hour + 30 minutes]

Servings: 10-12 portions or more

Ingredients:                   
·     1 half of Turkey breast – left whole 
·     3 large onions - sliced
·     2-3 Tablespoons Canola oil
·     3-5 tablespoons mashed/crushed garlic
·     ½ cup tomato paste
·     Salt and pepper to taste
·     2 sheets of aluminium foil

For the Sauce

·     1 can crushed tomatoes

·     1 Tablespoon sugar

·     1½ to 2 cups of water

Preparation:

·     As you slice the onions put them directly into a large pot

·     Add oil to the onions - cook down until soft and slightly brown

3 large onions sliced in a large pot

3 large onions

·     Join both pieces of aluminium foil by folding them together – they should be long enough  to be folded around the turkey breast with room to spare

two large sheets of aluminium foil - join them together

·     Place half of the slightly browned onions on the centreline of the foil

·     Sprinkle a bit of ground pepper over the onions



onions placed on centerline of the two sheets of foil (with pepper)

THEN:

·     Smear half of the crushed garlic over one side of the turkey breast

·     Smear half of the tomato paste concentrate over that

 

. . . . then smeared with tomato paste

 

turkey breast covered with crushed garlic and pepper



·        Flip the turkey breast over [smeared side down] over the onions

·        Repeat the same process with the exposed side of the turkey breast – finishing with the other half of the browned onions on top



onions placed over turkey breast
that has been smeared with tomato paste over crushed garlic
on a bed of onions

·     Salt and pepper to taste

·     Fold the foil around the turkey breast leaving breathing space in a sort of boat formation – at this point you can marinate the breast for a few hours or overnight or:

foil folded over the prepared turkey breast

·     Bake in a 180°C oven – for 1 hour

·     Remove from the oven and let REST at least ½ hour

 

turkey breast resting after baking
 [note onions and juices around the turkey]



turkey breast cooled cleaned off and ready for slicing



·     Slice the cooled and cleanted Roasted Turkey Breast [don't worry if the meat does not look fully cooked - there is a second cooking] 

 

slicing turkey breast



sliced turkey breast

·     Add the sliced Roasted Turkey Breast with gravy and onions to the tomato sauce

  

  

adding sliced turkey to light tomato sauce 



adding onions and gravy to sauce mixture



sliced turkey in the light tomato sauce 

·     Cook in the sauce for about ½ an hour

For the Sauce

·     Pour the can of crushed tomatoes into the same pot as you used to fry the onions

·     Add 1 Tablespoon sugar

·     Add 1½ to 2 cups of water

·     Add the gravy and the onions [see picture on the left above]

·     Stir this around and let the tomato mixture cook a bit about – 10 minutes

·     Add the sliced Roasted Turkey Breast and simmer for about ½ hour

 

roasted breast turkey in a light tomato sauce 



Serving Suggestions:

ØServe over hot rice, mashed potatoes or Israeli couscous.

Cooking tips:
If I am not serving this to a large crowd – then I freeze family size portions for quick lunches.

I also try to pre-cook this meal – and serve it the next day – it always tastes better.