I've been looking for a recipe for meat that could be eaten both hot and cold, cut into slices and in the form of a sandwich in the morning for Breakfast, an alternative to sausage. Everything was something, this one was the perfect embodiment of my desire! Delicate, fragrant meat, the taste of which can be changed a little from time to time depending on the destination, is actually prepared very quickly, though it requires marinating at least a day. You can make both chicken and Turkey.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 2 tablespoons Brown sugar for marinade, you can substitute regular
- 2 tablespoons Salt for marinade
- 2 pieces Bay leaf for marinade
- 3 glasses Water
- 1 teaspoon Allspice (peas)
- 1 kilogram Chicken fillet I took 2 pieces of 700 grams with the same amount of marinade, you can take chicken Breasts
- 2 tablespoons Honey for glaze
- 2 tablespoons olive oil for glaze
- 1 tablespoon Soy sauce for glaze
- 1 tablespoon Paprika sweet for glaze
- 1 teaspoon Black pepper
Ingredients
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Instructions
- Mix salt,sugar, pepper, peas, Bay leaf.
- Filled with water and stir thoroughly.
- Place the Turkey breast, stripped of films and streaks, in the marinade, cover with cling film and send to the refrigerator for 24 hours.
- Mix all ingredients for the glaze.
- To get the Turkey from the refrigerator, rinse under cold water, dry and coat with glaze, refrigerate for another 2-3 hours, but preferably for 24.
- Lay the baking sheet with baking paper or food foil, roll the meat into a roll and tie with a thread, put on a baking sheet and send it in a preheated oven to 160 degrees for 75 minutes, at the same time, 30 minutes after the start of baking, grease the paste with the released juice. I baked it in a rectangular cake pan)
- Remove from the oven, let cool for 10 minutes, cut into slices and enjoy) Bon appetit!!!
