Turkey breast with roasted vegetables and bulgur
A whole turkey breast fillet browned and finished in the oven on a tray of courgette, aubergine, peppers, red onion and cherry tomatoes with thyme and garlic, almost like a ratatouille. Serve sliced with bulgur and cold garlic yoghurt. Turkey breast is also often cooked in slices in a cream sauce with ginger.
- 50 minTime
- 22 minHands-on
- 4Portions
- ≈ 54 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 1Courgette
- 1Aubergine
- 2Bell peppers, ideally red and yellow
- 2Red onions
- 250 gCherry tomato
- 4 clovesGarlic
- 2 tbspOlive oil
- 1 tspThyme, dried
- to tasteSalt
- to tasteBlack pepper
- 500 gTurkey breast fillet, one whole fillet
- 2 tspRapeseed oil, for frying
On the side
- 2 ½ dlBulgur wheat
- 1 cubeChicken stock, cube
- 2 dlNatural yoghurt
- 4 tbspParsley, chopped
- 1Lemon, in wedges
Method
- Heat the oven to 225 °C. Cut the courgette, aubergine and peppers into pieces of about 2 cm and the red onions into wedges. Spread everything on a lined baking tray with the tomatoes and three of the garlic cloves, lightly crushed. Drizzle with the olive oil, sprinkle with thyme, salt and pepper and mix.
- Roast the vegetables in the middle of the oven for 15 minutes.
- Season the turkey breast with salt and pepper and brown it all over in the oil in a hot frying pan, about 4 minutes.
- Stir the vegetables, lay the turkey on top and return to the oven for another 20 minutes, until the turkey reaches 70–72 °C inside.
- Cook the bulgur with the stock cube according to the packet instructions, about 12 minutes.
- Crush the last garlic clove into the yoghurt and stir in half the parsley. Season with salt.
- Let the turkey rest for a few minutes, then slice it. Serve with the vegetables, bulgur and garlic yoghurt, scatter over the rest of the parsley and add lemon wedges.
The cost is estimated from Swedish grocery prices.
