Turkey in tarragon, basil and parsley
4 servings
40 minutes
Turkey in tarragon, basil, and parsley is an exquisite Georgian dish filled with the freshness of herbs and spicy Eastern notes. The marinade based on tarragon, basil, and parsley gives the meat juiciness and a pronounced aroma, while spices like cumin, curry, and ginger enrich the flavor with warm spice nuances. The bird is gently roasted while remaining juicy inside, and the leftover marinade turns into a rich sauce that complements the tenderness of the meat. This dish pairs perfectly with cabbage salad or mashed potatoes, creating a harmony of flavors and textures. The recipe's origins are linked to Georgian culinary traditions where herbs play a key role and spices add depth to the taste. It is suitable for cozy family dinners or festive gatherings, impressing with its rich aroma and vibrant flavor.
1
Blend all ingredients except the turkey thigh into a green puree. Coat the meat in this puree and place it in a plastic container in the refrigerator for eight hours.
- Tarragon: 100 g
- Parsley: 100 g
- Green basil: 100 g
- Olive oil: 100 ml
- Cumin (zira): 1 teaspoon
- Ginger: 50 g
- Ground black pepper: 1 teaspoon
- Lemon juice: 100 ml
- Yellow curry powder: 1 teaspoon
- Salt: to taste
2
Preheat the oven to 180 degrees.
3
Tie the turkey thigh with cooking thread to make a roll. Place it in the oven for thirty minutes. Or, if you have a meat thermometer, until the internal temperature of the roll reaches about 60 degrees. Do not overcook, as the turkey will become dry.
- Turkey thigh: 1 kg
4
The remaining marinade can be turned into a sauce by adding some chicken or turkey broth to the green puree.
- Tarragon: 100 g
- Parsley: 100 g
- Green basil: 100 g
- Olive oil: 100 ml
- Lemon juice: 100 ml
- Turkey thigh: 1 kg
5
Serve with cabbage salad and/or mashed potatoes.