Turkey with lemon and basil
4 servings
40 minutes
The recipe is taken from the book "The Cinema Fan's Cookbook" by A. Shumov. Dish from the film "The Chef, the Thief, His Wife and Her Lover.
1
Wash the basil, pluck the leaves and chop finely. Peel the garlic and press it. Wash the lemons in hot water, zest one lemon and add it to the basil with garlic. Peel the lemons and slice them.
- Basil: 1 bunch
- Garlic: 2 cloves
- Lemon: 2 pieces
2
Slice onion, celery, and carrot thinly, place them on a baking sheet, and pour chicken broth over them.
- Onion: 1 head
- Celery stalk: 2 pieces
- Carrot: 200 g
- Chicken broth: 500 ml
3
Remove the skin from the turkey fillet, place a layer of basil with garlic underneath, then slices of lemon. Secure the skin to the fillet with toothpicks. Melt the margarine, brush it on the meat, season with salt and pepper, and place it on a baking sheet with vegetables.
- Turkey breast fillet: 750 g
- Basil: 1 bunch
- Garlic: 2 cloves
- Lemon: 2 pieces
- Margarine: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Bake the meat in an oven preheated to 180 degrees for one hour, periodically basting it with broth. Wrap the cooked meat in foil and let it rest for 20 minutes.
- Chicken broth: 500 ml
5
Blend basil with garlic along with vegetables and sauce from the baking tray. Serve the turkey with the resulting vegetable sauce.
- Basil: 1 bunch
- Garlic: 2 cloves
- Carrot: 200 g
- Celery stalk: 2 pieces
- Onion: 1 head
- Chicken broth: 500 ml