Thanks to a very sensitive stomach (from gluten damage as I didn't know I was a coeliac), food allergies and IBS (a lovely umbrella term) I can't tolerate oil at all. Many of you saw the dreaded stomach picture whilst we were in Bali. That was just the start of a reaction to oil which was used in my food to cook as the chef didn't believeI had a problem with it. That reaction only got worse and worse (and even worse when later on a gluten reaction kicked in too as he'd used a dirty pan).
I know that there are also many SIL readers who cannot tolerate oils and lots of fat - and it can make cooking quite difficult, especially meat. The lovely people at Steggles sent us a bunch of Turkey Breasts to play around with. At first, I thought I'd cook them just for Jesse and my family as I wasn't sure how I could roast them (the way I like to eat turkey) without oil.
But that thought only gave me a challenge - I wanted to find a way to roast turkey without oil and still have a delicious, flavoursome meat - and ohhhhhhhhhhh my loves, did I do I come up with a fantastic way!
The Steggles Turkey Breast I received were 100% turkey breast with no additives (I've seen some that have added flavourings or oil - really annoying for those with allergies) and also not gluten contaminated. They are available at Coles stores nationwide, retailing at $11.95 per double breast pack, however, I haven't seen them at our local stores so you may have to ask your meat section manager.
This recipe is so ridiculously simple and leaves you with lots of delicious turkey meat - just make sure you don't overcook them! I made up a big batch, cut it up and then put the meat in a freezer bag and froze it for a quick and tasty addition to sandwiches or meals.
But enough gobbling, let's get onto the recipe!
Healthy Roasted Turkey Breast Made Without Oil
gluten free, low fat, clean eating friendly, high protein, paleo
2 Steggles Turkey Breast Fillets (about 600g)
3 cloves of garlic, crushed
A handful of fresh basil and parsley (or your favourite herbs - rosemary is perfect for this!)
Salt and pepper
1 medium oven bag
Optional: add whatever seasonings you like - this is just a super simple recipe for this allergy queen, however, the SIL family also love eating turkey this way
Preheat your oven to 180°C/355°F degrees.
Place your turkey breasts into the oven bag and add your garlic, herbs and salt and pepper.
Twist the top of your bag to close and shake the bag to mix your seasonings with your turkey.
Seal your oven bag with an oven safe tie (these should come with the packet of oven bags) and place onto a baking tray lined with baking paper.
Prick the top of your oven bag with a toothpick to allow for some air to come out so the bag doesn't explode.
Bake for 20-30 minutes or until the turkey breast is firm to the touch.
Leave to rest for 5-10 minutes before slicing.
There will be lots of juice in the bag, however, you can either pour this over your sliced meat to make it extra moist and juicy or discard it.
It's a little bit tricky testing whether the meat is cooked if you're doing this for the first time, however, it will feel slightly firmer to the touch (and the outside of your turkey breasts will be lightly golden). The meat will also continue to cook whilst it's resting - and if at worst, it's not quite done when you slice it - just pop it back into the oven for a little while longer.
But tell me, are you a turkey fan? What's your favourite way to eat it?
I like turkey best in sandwiches, hence why I love this roasted turkey and keep it in the freezer for a quick sandwich addition (just defrost it overnight in the fridge or quickly defrost it in the microwave). Jesse likes his turkey just like in the picture - with some veggies and roasted potatoes.
