Entbeinter Putenbraten mit Kräutern und Zitrusfrüchten

Zutaten

• 1/2 cup mix of chopped fresh herbs ((thyme, parsley, basil & chives all work well))
• 1 fresh lemon
• 1 fresh lime
• 1 fresh orange (, any variety)
• 1/2 cup chicken or duck fat at room temp
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher or fine sea salt
• Freshly ground black pepper to taste
• 4-5 pound boneless turkey breast roast ((thawed))
• 1 bunch of flat leaf ((Italian) parsley)
• 2 tablespoons purple onion (, finely diced)
• 2 cloves garlic (, finely minced)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon champagne vinegar
• 2 tablespoons honey
• Kosher or fine sea salt (, to taste)
• Freshly ground black pepper (, to taste)

Zubereitung

1. 1

   Preheat the oven to 325°F.

2. 2

   Rinse, pat dry and finely chop all herbs.

3. 3

   Squeeze the juice from the lemon, lime and orange into a small bowl and stir to combine. Set aside.

4. 4

   In a small bowl, combine the chicken or duck fat, herbs, garlic powder, salt and pepper, and 2 tablespoons of the citrus juice.

5. 5

   Remove the turkey breast roast from the packaging, leaving the elastic net intact.

6. 6

   Place the turkey in a small roasting pan. In spoonful’s, transfer as much of the herb mixture as possible between the separate pieces of turkey and under the skin. Spread the remainder on top of the skin side of the breast.

7. 7

   Roast the turkey with the skin side up in the oven for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature reaches 160°F. Let rest 10 minutes before removing the netting, slicing and serving.