Roast turkey, curry sauce and mustard
Roast turkey with curry and mustard sauce puts a spicy and fragrant twist on a classic. A simple and comforting recipe, with tender meat and a rich, creamy sauce, perfect for a family meal that's a welcome change from the everyday.
Ingredients · Servings 6 people
- 1 turkey fillet roast
- 2 cloves of garlic
- 2 tbsp curry powder
- 50 cl vin blanc sec
- 1 chicken stock cube
- 1 small pot of thick fresh cream
- 2 tbsp mustard
- a pinch of thyme
Method · 15 min
- Remove the roast from the refrigerator 1 hour in advance so that it comes to room temperature. In a cast-iron casserole dish, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Brown the roast on all sides.
- Add the finely chopped garlic, curry powder, a little pepper, and the dry white wine along with the chicken stock dissolved in about 250ml of water. Cover the pot and simmer for 40 minutes.
- Remove the lid and take out the roast, letting the cooking juices reduce. Mix the crème fraîche with 2 tablespoons of whole-grain mustard. Add this to the cooking juices. If the juices are too thin, you can add a little cornstarch. Mix well and reheat gently.
- Carve the roast, remove the string and the fat. Arrange on a platter and drizzle with the sauce. Serve with plain couscous, rice, or pasta.
- Roast turkey fillet 1.
- Garlic, 2 cloves
- Curry 2 tbsp
- Vin blanc sec 50 cl
- Mustard 2 tbsp
- A few pinches of thyme
