As you can see from the scene below, winter is still here in Denmark. So, comfort food is still a necessary weapon against the cold and gloom. Thankfully honey, wine, and turkey never go out of season and this new recipe (below) is helping us making it through. The recipe is original, so if it looks good to you, give it a try - and make your own changes along the way. Enjoy.
Wine & Honey Roast Turkey Breast (with New Potatoes)
I. In a large dish combine 2 cups chicken broth, 1 cup white wine, 2 bay leaves, a few sprigs of fresh rosemary, and a large spoon of dried thyme. Place boneless turkey breast into dish and season with olive oil, salt, pepper, thyme, onion powder, and garlic powder (to taste). Bake in oven for 45 minutes on 400 fahrenheit.
II. At 45 mins, add in diced "new potatoes" and a large onion. Salt and pepper the potatoes in the dish. Bake combined meat and veggies another 30 minutes.
III. 15 minutes before the turkey is finished (always check the thickest bit with a meat thermometer, ready when it's at 170 degrees F) glaze the meat with mixture of equal parts honey, dijon mustard, olive oil. The glaze will brown up nicely but that doesn't mean the meat is ready (use that thermometer).
When the thickest part of the meat reads 170 degrees F: remove from oven, let the dish sit and rest for 10 minutes. Then enjoy.
Gloom be gone! Hurry on Spring!