Turkey fillet with orange syrup
Festive dish for Christmas or New Year dinner
750gr turkey fillet
50 ml freshly squeezed orange juice
5 gr orange peel
30gr orange jam
1\4 teaspoonful ginger (spice)
20 ml soy sauce
50 ml vegetable oil
500 gr mashed potatoes
100 gr orange jam
Create a marinade by whisking orange juice, grated orange peel, ginger, soy sauce and vegetable oil together. Leave the turkey fillet to marinate for 12 hours.
When done, strain the marinade through the sieve and mix it with orange jam. Set it aside.
Cut 2cm x 2 cm squares on top of the turkey fillet and place a clove in the centere of each square.
Preheat the oven to 100 C.
Line a baking dish with SAGA Cooking Paper and place the fillet in it. Cover the baking dish with SAGA cooking paper and tightly tie the paper around the dish with cooking string.
Put the dish in the oven and cook until the inside temperature of the turkey fillet is 55 C. To ensure it is cooked, use a meat thermometer.
Take the dish out of the oven and raise the oven temperature to 200 C.
Remove the covering paper, put orange squares around the fillet and spread the mixture of jam and marinade over it evenly. Place the dish back in the oven and bake until the inside temperatureof the fillet rises to 68 C.
Slice and serve with mashed potatoes and orange jam. Decorate with fresh greens.