Time: 40 min.
Complexity: easily
Servings: 4

If you always cook poultry with golden, crispy skin, try substituting turkey breast fillet this year and pan-frying the meat. Start this quick dish on the stovetop, then finish it in the oven.

Ingredients:

• 1 turkey breast with skin but no bones (700 - 800 g)
• 1 pack (300-350 g) of mixed mushrooms (cut off stems)
• 2 bunches green onions or a small onion, peeled and halved
• 4 celery stalks, cut into 8 cm long pieces
• 2 bunches of peeled small carrots
• 3 tbsp. l. olive oil
• 3/4 tsp dried marjoram
• 2 finely chopped cloves of garlic
• Salt and ground black pepper
• 2 tablespoons chopped fresh parsley

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

turkey, mushrooms, celery, carrot, marjoram, onions, garlic, parsley

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Preparation:

Step 1
• Preheat oven to 245°C.
  
  Heat a large cast-iron skillet over high heat. Rub the turkey skin with a tablespoon of olive oil, and rub under the skin with marjoram, garlic, salt, and pepper.
  
  Sear the turkey skin-side down, without moving it, until golden brown, 4 to 5 minutes. Turn the fillet over, then add the onion cut-side down and sauté until golden brown, another 4 to 5 minutes.
Step 2
• Place the celery and carrots on top of the onions, drizzle with a tablespoon of olive oil, and season with salt and pepper. Add the mushrooms, drizzle with the remaining tablespoon of oil, and season with salt and pepper.
  
  Place the skillet in the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160°F (71°C) and the vegetables are tender, 20 to 25 minutes. Let the turkey rest for 5 minutes before carving. Sprinkle with parsley.

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