How to cook turkey breast with belgian beer gravy

Start by preparing the dry rub for the fillets, chop 1/4 of the onion

Then crush it inside a small bowl using a garlic crusher

Pick some thyme leaves and chop them finely

Add it to the bowl

Add the lemon zest, make sure you get no white

Add cracked chili and nutmeg and mix together, you will have the dry rub that we will apply to the fillets

Cut, beat, shape the fillets however you like them, I left mine pretty thick, like 2-3cm

Using your hands spread the dry mix on all sides of the fillets and leave in the fridge for 30 min

Chop the remaining onion coarsely

And dice the carrot into small pieces

Add them to a pan with some olive oil and a splash of water

When the water dries off add the peas in and sauté for few minutes

Add 2/3 of the stock, cover and let cook gently for about 15min. In case you want to use vegetable stock you can find how to make it among my other guides.

In another pan heat up some sunflower seed oil

When the oil is hot place the two fillets

Flip them after 2-3min when they are well roasted on one side

When they are roasted on both sides add the beer, and lower the heat

Add the remaining stock as well, cover with a lid and let cook for 10min, flipping the fillets after 5min to allow to cook evenly. Add some salt and pepper on each side

When the fillets are done set aside and keep warm, add the butter

Transfer the whole cooking juice (beer, stock, turkey juice, butter) into a small pan. Add the flour stirring continuously to achieve a smooth mix. Cook and stir for 5min. Add salt and pepper to taste

Plating: I like to slice the turkey, 1cm thick and stagger the slices a bit. Add the vegetables around and the gravy on top. But totally up to you, enjoy!