Baked turkey fillet with new potatoes and tarragon

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

If you're cooking just a turkey breast for dinner instead of a whole bird, this recipe will make it especially juicy. Plus, the breast is baked alongside the vegetables, so you'll have a side dish ready at the same time. The recipe is incredibly simple: place the turkey breast in a baking dish, surround it with halved new potatoes and shallots, pour a mixture of chicken broth, dry white wine, apple cider vinegar, and tarragon over the top, and bake until tender. Serve the turkey with the potatoes, drizzled with the juices from the pan, and garnished with spinach.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 turkey fillets, 700g each.
1 kg small new potatoes, cut into 4 pieces (cut large tubers into 5 cm pieces)
1 tbsp. l. olive oil
2 shallots, chopped
1 cup dry white wine
1 cup lightly salted chicken broth
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon leaves
4 tbsp. l. store-bought peach, cranberry, or mango chutney

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, potato, white wine, apple cider vinegar, chutney sauce, mango, cranberry, tarragon

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Pour olive oil into a large baking dish. Season the turkey breasts with salt and black pepper and place them in the baking dish. Arrange the potatoes around the turkey and turn to coat with oil. Season the potatoes with salt and pepper. Sprinkle the potatoes with shallots.

In a small bowl, combine the wine, broth, vinegar, and tarragon. Pour the mixture over the turkey.
Roast the turkey and potatoes for 40 minutes, or until a meat thermometer registers 160°F (71°C). Let the turkey rest for 10 minutes, then slice across the grain into 1/2-inch-thick slices. Serve half the turkey with potatoes and spinach, basting with the pan juices. Set the remaining turkey and potatoes aside for another time.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Summer dishes / Spring dishes / Dinner / Main courses / Vegetables and mushrooms / Bird / Turkey dishes / Turkey fillet dishes / Potato dishes / Potato side dishes