(Turkey breasts with herbs - Our recipe)

Time: marinade: 4 hours ........ cooking: 1 hour 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) easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

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).

What's the right wine?
Our suggestion is: Grignolino d'Asti (Piedmont - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".