Gaby
Turkey is packed with vitamins A, B vitamins, D, and E, and among its beneficial minerals are phosphorus, zinc, potassium, magnesium, and selenium. Additionally, this meat is a source of methionine, an essential amino acid that plays a role in protein production and fat breakdown. Turkey contains less saturated fat than chicken, making it easier on the liver. Its calorie content is also lower compared to chicken, and the micronutrient profiles of chicken and turkey are nearly identical, allowing you to prepare this dish with either meat.
Ingredients: turkey breast – 400 g; feta cheese – 200 g; walnuts – 1/2 cup; basil – 1 bunch; olive oil – 1 tablespoon; French mustard – 1 tablespoon; salt and pepper – to taste.
Chop the basil. Cut the feta cheese into cubes. Chop the walnuts. Mix the cheese with the basil and walnuts. Add salt and pepper to taste.
Using a sharp, long knife, create a pocket in the turkey breast and stuff it with the mixture. Press the edges together and secure them with a damp toothpick. Moisten the toothpick to prevent it from burning in the oven.
Brush the turkey breast with a mixture of olive oil and mustard. Place it on a baking sheet and put it in an oven preheated to 250°C (482°F). To seal the juices inside the meat, bake the turkey at the highest heat for the first 20 minutes, then reduce the temperature to 180°C (356°F) and cook for an additional 20 minutes. Bake the stuffed turkey breast for a total of 40 minutes.
Life Hack
Thaw frozen turkey in the refrigerator overnight, then cook it the next day; gradual thawing helps the meat retain moisture and ensures a juicier result. To reheat cooked turkey without drying it out, place the sliced meat in a cooking pouch with a small amount of chicken or turkey broth and warm it in the oven — the meat will absorb some of the liquid and stay juicy.
