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Herb marinated turkey a la plancha, with cranberry sauce and rosemary roasted potatoes Recipe

Ingredients for people

    For the meat
  • Turkey fillet escalope(s) : 6 whole
  • Flat leaf parsley : 0.5 bunch
  • Oregano : 6 sprig
  • Sage : 0.5 bunch
  • Garlic bulb(s) : 1 whole

    For the sauce
  • Cranberry(ies) : 200 g
  • Caster sugar : 100 g
  • Orange(s) : 1 whole
  • Water : 120 ml

  • For the vegetables
  • New potato(es) : 500 g
  • Rosemary : 1 bunch
  • Olive oil : 150 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • 1For the turkey

    Slice the turkey into thin slices. Finely chop all of the herbs except the rosemary. Season the turkey with a little olive oil, salt, pepper and add the chopped herbs. Make sure that all the turkey is covered. Put into the fridge and leave to marinate for 30 minutes, ideally overnight.

    To cook, heat a large frying pan with a little of the oil, cook the turkey on a medium heat for 3 minutes on each side.

  • 2For the sauce

    Zest the orange.
    Place the cranberries, water and sugar in a sauce pan and cook over a low heat until you have a sticky sauce.
    Allow to cool and stir in the orange zest.

  • 3For the potatoes

    Preheat the oven to 190'C.

    For the potatoes. Put the potatoes into an oven proof dish toss in the remaining oil, season with salt and pepper and add the rosemary, a bulb of garlic cut in half and cook for 40 minutes or until tender.

Chef's tip

«You could replace the turkey with fish or chicken in this recipe.»

Turkey breast sliced and marinated in herbs, with cranberry sauce and roast potatoes.

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(10 votes)

  • Preparation  10mins
  • Cooking time  40mins
  • Rest time  0h