Turkey Roast with Roasted Red Pepper and Walnut Sauce
Cooking time
175
Portions
4
Tender turkey breast slow-roasted at low temperature stays moist and lean while developing gentle, savory notes. A puréed sauce of charred red pepper, toasted walnuts and orange segments adds a bright sweet-and-sour contrast that lifts the dish into something festive and aromatic.
Caloric content: 320kcal
Ingredients
Preparation and slow roasting
Preheat the oven to 125°C (about 250°F). Rinse and pat the turkey breast dry, season generously with salt and black pepper, and drizzle with 1 tablespoon of sunflower oil. Place the fillet in a roasting bag, seal tightly, and roast in the oven for 2 hours 30 minutes.
Roast the pepper and finish under the grill
About 5 minutes before the turkey is done, make a small slit in the red pepper, sprinkle with a little salt, and wrap it in foil together with the 3 unpeeled garlic cloves. When the turkey comes out of the bag, open the bag, set the oven to grill/broil at 180°C (about 355°F), and return the turkey and the wrapped pepper with garlic to the oven for 10 minutes to finish and char slightly.
Make the sauce
Peel the roasted pepper, remove the seeds, and squeeze the roasted garlic from its skins. In a blender combine the peeled pepper, roasted garlic, 2 tablespoons of walnuts, 1 tablespoon of sunflower oil and a little orange juice. Add the oregano, salt and pepper to taste and blend until smooth and homogenous.
Prepare the orange segments
Peel the orange and cut out the fillets (supremes), removing any membrane. Reserve a little of the juice to loosen the sauce if needed or to drizzle over the meat when serving.
To serve
Transfer the roasted turkey to a work surface and let it rest for 10 minutes, then slice into portions. Spoon the pepper-walnut sauce onto serving plates, arrange the turkey slices on top and scatter the orange segments over the meat.
Storage tips
The sauce can be made ahead and stored in a sealed container in the refrigerator for up to 3 days. Sliced turkey will keep for up to 2 days. Serve hot slices with a fresh salad or roasted potatoes; for more kick add chopped fresh chili or a handful of parsley.
Serve the turkey warm, spooning the roasted pepper and walnut sauce over the slices and topping with orange segments. Store the sauce in an airtight container in the refrigerator for up to 3 days; sliced turkey will keep up to 2 days. For variation, add a little red chili for heat or swap walnuts for almonds for a different nutty flavor.
