Breast of Turkey with Yogurt Sauce

Breast of Turkey with Yogurt Sauce

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Servings: 4
Calories: 703


  • 2 1/4 lbs turkey breast on bone
  • 2 garlic cloves
  • 1/2 tsp salt
  • 2 pinches freshly ground black pepper
  • 6 tbsp sunflower oil
  • 1 yellow and 1 red pepper
  • 7 oz leeks
  • 18 oz cucumber
  • Bunch chervil
  • 4 floz hot chicken stock
  • 9 oz thick set yogurt


  • Wash and dry turkey breast.
  • Peel and chop garlic, mix with salt and pepper, then crush and combine with 1 tbsp oil.
  • Coat meat with this mixture before covering and putting in refrigerator to marinate for 30 minutes.
  • Preheat oven to 200°C (400°F) Gas Mark 6.
  • Discard stalk and seeds of peppers, wash and chop. Trim both ends of leeks, wash thoroughly and cut into 1 cm (1/3 in) pieces.
  • Peel, core and slice cucumber. Wash, dry and finely chop chervil.
  • Heat remaining oil. Place turkey breast in roasting pan, pour hot oil over it and roast in centre of oven for 30 minutes.
  • Arrange chopped peppers and leek around meat, pour on hot stock and cook for 10 minutes longer.
  • Finally add cucumber and cook for 5 more minutes.
  • Remove meat and vegetables from pan, put on warm serving dish and return to oven after it has been switched off to keep warm.
  • Deglaze roasting pan with yogurt, pour into sauce boat and sprinkle with chervil.
Calories: 703 kcal
Carbohydrates: 18 g
Protein: 61 g
Fat: 42g
Saturated Fat: 8 g
Cholesterol: 175 mg
Sodium: 528 mg
Potassium: 1233 mg
Fiber: 3 g
Sugar: 10 g
Vitamin A: 2864 IU
Vitamin C: 87 mg
Calcium: 168 mg
Iron: 5 mg
Ingredients Turkey, Turkey breast
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