The queen of the evening: roast turkey! Actually, this was an experiment. The piece of turkey breast from Bronnaya weighed 1.5 kg, and there was no point in using all of it for shish kebabs. Refreezing it made no sense either. So we decided that the week was long, we would certainly want to eat again, and we would have no energy left to cook, so we made this:)
Meat:
Turkey breast, 900 g
For studding the meat:
One small carrot
Garlic, 6 cloves
Marinade:
Mustard, 50 ml
Honey, 50 ml
Lemon juice, 1 tablespoon
Georgian herbs for basturma (can be replaced with a blend of herbs), salt and pepper to taste
Cooking method: oven, foil; one hour at 150 degrees covered, 25 minutes at 200 degrees uncovered.
Peel the carrot and cut it into thick sticks 5-7 cm long, with a square cross section of 0.5*0.5 cm. Leave the garlic cloves whole. Make deep holes in the meat and stud it with the carrot and garlic.
In a separate bowl, mix the marinade ingredients, checking the taste and increasing the sweetness/acidity/saltiness as needed.
Pour the marinade over the meat in a deep dish and leave for about 3 hours, turning occasionally so that the meat absorbs the marinade more or less evenly.
When the time is up, wrap it in foil and put it in the oven, following the method given above.
Let it cool. Eat it on its own, use it as the meat in a sandwich, or add a side dish if desired.
Ready.