Roast Turkey with Sesame Crust
Roast turkey with sesame crust - Hearty meat with a sweet flavored crust and vegetable garnish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 36 ozs turkey breasts
- lemons
- 1 pc ginger (about 15 grams or 1/2 ounce)
- 4 Tbsps Sesame seeds
- 5 Tbsps soy sauce
- 2 Tbsps Orange marmalade
- 21 ozs carrots
- 1 Tbsp Canola oil
- 1 Tbsp honey
- 3 ozs Vegetable broth
- parsley
- salt
- peppers
Preparation steps
Rinse turkey under cold water, pat dry and trim if necessary.
Rinse half of lemon under hot water, pat dry, finely grate zest and squeeze juice. Peel and grate ginger. Stir sesame seeds with ginger, soy sauce, lemon juice, lemon zest and orange marmalade. Coat turkey with marinade. Cover and leave in refrigerator overnight.
Remove meat from marinade, place in a roasting pan in a preheated oven at 180°C (approximately 350°F) or a convection oven at 160°C (approximately 320°F), gas mark 2-3 and roast for 50-60 minutes, occassionally brushing again with marinade. If necessary, pour a little water into roasting pan.
Meanwhile, peel carrots and cut into thin sices. Heat oil in a pan and saute carrots. Add honey and deglaze with broth. Cover and simmer for about 8 minutes over medium heat. Rinse parsley, shake dry, reserve some for garnish, pluck remaining leaves and chop. Season carrots with salt, pepper and chopped parsley.
Cut turkey into slices and serve with carrots. Garnish with parsley.
