auto_stories Valéria's Cuisine

Oven Baked Turkey Breast

Turkey with crème fraîche and apricots.
Oven Baked Turkey Breast
update1h 10m


1 kg (2.2 lb)turkey breast
400 g (14 oz)crème fraîche
2 tablespoonsketchup
1 teaspooncurry
1 canpreserved apricots
100 g (3.5 oz)grated cheese
salt and pepper


Cut turkey breast into thick slices and season with salt and pepper. Quick fry slices and arrange them in a baking Pyrex form.

Drain apricots and cut into halves and arrange them on the turkey slices. Mix the remaining ingredients and pour all over turkey and apricots.

Bake in low to medium heat at 160 °C for 45 minutes. In the last 15 minutes of baking spread the cheese on top.

Serve with rice or cooked potatoes.

NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.