Turkey breast with fine herbs


  • 1 pc Turkey Breast
  • 2 tbsp fine herbs
  • 5 tbsp olive oil


  • 30 gr Chicken soup powder
  • 1 liter of water
  • ½ tsp Sugar
  • 2 pcs Chicken Huacales (bones)
  • 1 pc Carrot
  • 100 gr Onion
  • 50 gr Pore
  • 100 gr Flour
  • c / n Salt and Pepper
  • c / n Oil

Butter carrots:

  • 350 gr baby carrot
  • 100 ml Water
  • 25 gr butter


  1. Preheat the oven to 180ºC
  2. Lightly chop the Turkey Breast with a knife or fork. Season with salt and pepper on both sides and bathe with the fine herbs.
  3. Bake the breast for approximately 30 minutes. Remove from the oven, let it rest for 10 minutes and cut.

For the butter carrots:

  1. In a pot, cook the carrots with 100 ml of water, the butter, sugar, salt and pepper. Boil covered until the liquid evaporates completely and the carrots are cooked. Reserve

For the gravy:

  1. Fry the chicken bones with oil, add the leek, carrot and onion cut into cubes and continue sautéing until they turn a dark color. Add the flour and brown for a couple of minutes.
  2. Add the chicken bouillon powder and the water, stir constantly; boil for 10 minutes, strain and reserve.

At your service:

Cut the Turkey Breast into slices, cover with the chicken gravy and serve with the baby carrots.