Turkey breast in champagne

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  • 1 turkey 4 kg
  • 1 bottle of champagne
  • 6 cloves of garlic
  • 2 onions
  • 6 tablespoons of soy sauce
  • 1 teaspoon of black pepper
  • Juice of an orange
  • Salt
  • 300 g of butter


1. Beat in the blender orange juice, soy sauce, onion, the garlic, the champagne, the pepper and salt

2. Place turkey on the baking sheet edges higher

3. Drizzle with the sauce and leave to take the taste is more or less than 12 hours, basting always

4. Two to three hours before, drain the wine dealho and then mix in the half of the melted butter

5. Pass this wine dalho through the sieve, and then book the left of the screen

6. Using the syringe to inject seasoning, put almost all of the mixture of wine garlic coada and the melted butter

7. Distribute this mixture is whole turkey breast, so that the meat is very wet

8. Two hours later, rub the bird with the rest of the screen is reserved, making small openings with the sharp knife to lift all the skin of the bird

9. Let 2 more hours in the seasoning and put to bake

10. Before you put in the oven, cover with aluminum foil for the meat to cook slowly

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