Turkey Roast with Soy Sauce Reduction and Sautéed Vegetables
Category: Main Course
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Turkey breast | 1 kg |
| Coarse salt | To taste |
| Black pepper | To taste |
| Rosemary | 3 sprigs |
| Thyme | 2 sprigs |
| Dill | 1 sprig |
| Extra virgin olive oil | 50g |
| Soy sauce | 150g |
| Honey | 50g |
| Carrots | 2 |
| Spring onions | 2 |
| Red bell pepper | 1 |
| Yellow bell pepper | 1 |
Instructions
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Prepare the Vegetables: Begin by washing all the vegetables thoroughly under fresh running water. For the bell peppers, cut off both ends and remove the seeds and membranes. Peel the carrots, then cut them into thin strips and dice them into uniform cubes. Trim the spring onions by removing the green tops and roots. Peel away the outer layer and chop them into 2 cm pieces.
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Sauté the Vegetables: Heat a large pan with olive oil over medium heat. Add the carrots, bell peppers, and spring onions. Sauté the vegetables for about 5 minutes over high heat, ensuring they are lightly browned and tender. Drizzle soy sauce over them and stir to coat, letting them cook for an additional 2 minutes, then remove from heat and set aside.
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Prepare the Turkey Roast: On a cutting board, lay out the turkey breast. Season with salt and black pepper to taste, then evenly sprinkle the surface with the fresh herbs. Add rosemary leaves (saving one sprig for later), thyme, and dill. Drizzle the turkey with olive oil and gently roll it up, making sure to keep the herbs close to the meat. Tie the roast with kitchen twine, inserting the reserved sprig of rosemary inside the twine.
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Sear the Turkey: Heat a large non-stick skillet with some oil over medium heat. Once the oil is hot, place the tied turkey roast in the pan and sear it on all sides, turning with spatulas or tongs to ensure the turkey is browned evenly. Once the turkey is golden and caramelized, remove it from the pan and set it aside.
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Make the Soy Sauce Reduction: In a small saucepan, combine the soy sauce and honey. Simmer over low heat, stirring occasionally until the mixture reduces by half and becomes syrupy. Remove from heat.
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Roast the Turkey: Preheat your oven to 170°C (340°F) for conventional ovens or 150°C (300°F) for fan-assisted ovens. In a roasting tray, drizzle a little olive oil and place the seared turkey roast along with the sautéed vegetables. Brush the turkey with the soy sauce reduction, then place the tray in the oven. Roast for 40-45 minutes (or 35-40 minutes if using a fan-assisted oven), basting every 4-5 minutes to prevent the turkey from drying out.
For extra tenderness, reduce the oven temperature to 150°C (300°F) and cover the turkey loosely with foil, allowing it to cook for 90 minutes.
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Finish and Serve: Once the turkey is golden brown and cooked through, remove it from the oven. Let it rest for a few minutes before transferring it to a serving platter. Slice the turkey and serve it alongside the sautéed vegetables, garnished with any remaining herbs for extra flavor.
This Turkey Roast with Soy Sauce Reduction and Sautéed Vegetables offers a savory and aromatic blend of tender turkey and vibrant vegetables, glazed with a deliciously sweet and salty sauce, making it the perfect centerpiece for a comforting dinner. Enjoy this dish for a family meal or special occasion!
