Turkey Breasts with Orange and Verbena

Turkey Breasts with Orange and Verbena

We have mentioned in one of the articles health benefits of oranges, and recipes where you can use them and provide delicious dishes and healthy as well. You can drink orange juice and what most interesting nothing is a waste in this wonderful fruit. Yo can use the orange peel too. Here you are some uses of orange peel:

Make Candied Peels

These are great to munch on their own or as a garnish on top of cakes and parfaits. You can also dip them in chocolate for an extra-special treat.

Dry and Save for Tea

Dried peels make a nice addition to your basic cup of black tea! Scrape away as much of the bitter pith as you can and leave the peels in a single layer on a plate or drying rack for a few days. Store in an airtight jar away from direct sunlight.

Infuse Liquor

Citrus-infused vodka makes for an excellent cocktail, of course! Don’t spend money on flavored vodka when it’s so easy to make your own: just steep citrus peels in liquor for a few days. The bright, cheery peels are beautifully suspended in the jar, where all the magic is happening.

Add to Meat Dishes

A hint of citrus will enhance many meat dishes. Throw the peels in the braising liquid or put them in the cavity of a whole chicken before roasting.

are you curious of the orange peel effect in turkey breast, for example? If yes this is the right recipe to confirm that orange peel in collaboration with verbena make turkey breast taste like heaven.

Turkey Breasts with Orange and Verbena

Ingredients

  • 1 tsp chopped  verbena
  • 2 oranges
  • 4 turkey breast fillets
  • 1 Tbs lard
  • Coarse salt, black pepper
  • 8 whole verbena leaves
  • 1 Tbs creme fraîche

Cooking method

Put the chopped verbena in a jar, squeeze the oranges and pour the juice into the jar.

Peel two orange halves, making sure that there is no pith on the peel, and slice the peel. Blanch in boiling water for 5 minutes. Cook the turkey in the lard on both sides until golden brown and then season with salt and pepper. Remove the turkey from the skillet and keep and keep warm.

Deglaze the skillet with the orange juice, add the orange peel and the verbena leaves. Reduce the liquid slightly, then add the creme fraîche. Arrange the meat on plates and pour over the sauce. Making sure that the orange peel and verbena leaves are evenly distributed.

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