(Turkey breasts with herbs - Our recipe)

500 g (17 3/4 oz) turkey breast, in a piece
1 little onion
10 tablespoons olive oil
10 tablespoons white wine or vin rosé
1 teaspoon dried bay leaf
1 teaspoon dried thyme
salt
2 tablespoons dried or fresh chives (optional)
balsamic vinegar from Modena, Italy (optional)

Time:
marinade: 4 hours
cooking: 1 hour
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

In a large bowl, with abundant water, dip the turkey breast; add the cubed onion, wine, dried herbs and 2 tablespoons olive oil.
Cover and allow to marinate for 3-4 hours. Then season with salt and bring to the boil.
When the water begins to boil, lower the heat to just simmering point, cover and leave to cook for about an hour.
Let cool in the cooking stock. Cut the meat into thick slices and dress with olive oil and, if you like, with fresh or dried chives.

Note

The meat is more delicious if you dress it with the balsamic vinegar from Modena - Italy.
If you want to store the stock, ladle it through a muslin-lined sieve or colander into a large bowl. You can store the stock in the refrigerator for up to 2-3 days or freeze up to a year. It can be used for cooking a very good risotto. But you can use it for steaming potatoes (coloured potatoes).