Turkey fillet in a festive way

Thanks to its cool coating, this turkey fillet is perfect for Christmas dinner, as long as you don’t fry the bird dry.

Ingredients for six

1 turkey breast fillet, about 1 kg 1 handful of raisins 1 handful of ground hazelnuts 1 tablespoon of olive oil 1 tablespoon of chives for garnish 1 dl of cream (if you make the sauce from baking juices)

Veil for turkey fillet

1 tablespoon Dijon mustard 1 tablespoon mayonnaise 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon cinnamon

Above the turkey fillet to room temperature half an hour before baking.

Place the oven on a low heat. Mix the veil ingredients in a cup to make a paste.

Place the turkey fillet in an ovenproof dish with olive oil and olive oil on top. Drizzle the top with the veil ingredients. Rub hasselp powder and raisins on the surface of the turkey. Insert a roasting tester into the thickest part of the meat (it’s a good idea to have a tester).

Place the turkey fillet on the middle rack of the oven, lower the heat to 175C and bake until a thermometer reaches 73C. It will take about 40 minutes to cook.

Carefully remove the fillet from the pan and place it in the foil to rest. Pour the frying juices into a saucepan and bring to the boil with the cream to make a sauce. Check the salt and pepper.

Slice the turkey fillet crosswise and garnish with chives.

Turkey Chicken Dishes Central Europe VHH