Turkey breast stewed with spices with crispy potatoes

Preheat the oven to 200°C | 400°F. Place the turkey breast in a large baking dish lined with baking paper.
Pierce the meat with a fork all over the breast.
In a small bowl, combine 4 tablespoons olive oil, garlic, parsley, thyme, paprika, salt and pepper.
Rub HALF of the mixture evenly over the entire turkey breast.
Brush olive oil

Arrange the shredded potatoes around the turkey and rub them with the remaining dressing.
Season with extra salt, if desired.
Cover the roasting pan completely with aluminum foil. Roast for 2 hours.

Remove from the oven, carefully uncover the turkey and turn it over in the roasting pan.
Change the oven setting to grill, and continue to roast the turkey for another 40 minutes , or until the skin or top of the turkey is crispy and the turkey is fully cooked.

Remove from the oven, carefully uncover the turkey and turn it over in the roasting pan.
Change the oven setting to grill, and continue to roast the turkey for another 40 minutes , or until the skin or top of the turkey is crispy and the turkey is fully cooked.
When the turkey is done, remove it from the oven, cover the roasting pan with the same foil and let it rest and cool.

Pour all the cooking juices into a medium sized skillet and bring to a boil. Add the broth and continue to simmer.
Pour in the cornstarch dissolved in two tablespoons of hot water.
Whisk continuously until a nice thick sauce forms.
Slice the turkey reheat and serve hot with the gravy.

Chicken

Christmas

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