Baked juicy turkey and fine herbs with apple puree and duchess potatoes

Grind all the ingredients of the marinade (coriander, parsley, basil, mint, lemon juice, soy sauce, honey, oil and 2 tablespoons of water per 1 turkey tray) in a mini pymer or blender.

Then, in an oven fountain, put the breasts, the marinated sauce and let stand for about 3 hours in the fridge.

Then, preheat the oven to 180 degrees and put the turkey source (with the marinated sauce) to bake for about 30 minutes and check if it is cooked (if not, leave it a little more).

Take out the source from the oven and you can cut the breasts in half or serve them whole with tablespoons of their juice.

For apple puree: cut and peel the apples into wedges. Place a pot to the fire with the butter, add apples and white wine. Let cook over medium heat until the apples are soft and crush everything. Reserve.

Prepare Duchess potatoes according to packaging instructions.

Serve the turkey accompanied by Duchess potatoes and apple puree.

Camila Cariaga. Blog of all my taste. Adapted.