Butter (for greasing)
1 cup quince gelée (300 g)
4 tablespoons prepared mustard
4 tablespoons English-style sauce
1 tablespoon grated lime zest
3 cups dry white wine (720 ml)
1 smoked turkey breast, boneless, 1.6 kg
Butter (for greasing)
1 cup quince gelée (300 g)
4 tablespoons prepared mustard
4 tablespoons English-style sauce
1 tablespoon grated lime zest
3 cups dry white wine (720 ml)
1 smoked turkey breast, boneless, 1.6 kg
Preheat the oven to 200°C (hot)
Grease a medium-sized baking dish with butter. Reserve
In a medium bowl, mix well all the ingredients except for the turkey breast
Place the turkey breast in the prepared baking dish and brush with the mixture
Cover with aluminum foil and bake at preheated oven for about 30 minutes
Remove the foil, pierce the meat with a fork, and brush again with the mixture
Baste until the sauce is slightly thickened (about 40 minutes)
Transfer the turkey breast to a serving platter
With a sharp knife, cut it into slices
Brush with the sauce from the baking dish and serve immediately
524 calories per serving
