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Turkey in estragon sauce
The “King of Herbs” as the French call it, estragon is the frequent ingredient of many spice mixtures (Fines Herbés, Herbes de Provence, Bouquet garni), so typical for the French cuisine. It is a perfect match to roasts making heavier dishes easier to digest.
Preparation
90 min
Portion for
6
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Rub turkey breasts with Vegeta and estragon, place in Pyrex dish, top with oil, cover with aluminium foil and roast in oven preheated at 180°C for about 40 minutes.
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Add a little water if necessary during roasting. Remove foil and continue to roast for about 20 more minutes.
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Take out roasted turkey, cool down, cut and drain the juices. Add wine, sour cream and Gussnel dissolved in a little water.
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Briefly boil the sauce and pour over the meat slices.
Advice
Turkey breasts will have more flavour if you rub in Vegeta and estragon a day earlier.
Serving
Serve with cooked vegetables.
