Herb-roasted turkey

Ingredients

• Turkey breast1000 g
• Extra virgin olive oil40 g
• Fresh rosemary4 g
• Dried thyme1 g
• Dried oregano1 g
• Dry white wine150 ml
• Water150 ml
• Fine salt9 g
• Ground black pepper1 g

Allergens

Sulphites

Method

1. Take the turkey breast out of the fridge 30 minutes before cooking.
2. Preheat the oven to 180 °C (conventional).
3. Chop the rosemary and mix it with the thyme, oregano, salt, pepper and half of the oil.
4. Rub the herb mixture all over the turkey breast.
5. Tie the meat with kitchen twine to maintain its shape while cooking.
6. Heat the remaining oil in an ovenproof dish suitable for the hob and brown the turkey for 2 minutes on each side.
7. Deglaze with the white wine and allow it to evaporate for 1 minute.
8. Add the water and bake for approximately 65 minutes, basting the meat with the pan juices every 20 minutes.
9. Check the cooking progress: the internal temperature should reach 72-75 °C at the core.
10. Leave to rest for 10 minutes, covered, then slice and serve with the pan juices.