Gaby
Turkey is packed with vitamins A, B, 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 liver-friendly. 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 – ½ 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 (you can 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 (moistening the wooden stick prevents it from burning in the hot 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 maximum heat for the first 20 minutes, then reduce the temperature to 180°C (356°F) and cook for an additional 20 minutes. The turkey pocket should be baked for a total of 40 minutes.
Life Hack
To prevent the turkey from drying out, frozen meat should be thawed in advance by placing it in the refrigerator overnight and cooking it the next day. Gradual thawing helps retain moisture in the meat fibers, ensuring a juicy final dish. To maintain the juiciness of already cooked turkey, reheat it in the oven by placing the sliced meat in a cooking pouch with a small amount of chicken or turkey broth – the meat will become juicy by absorbing some of the liquid.
