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Turkey in estragon sauce

  • 18/02/2005
  • Moderate difficulty
  • 6
  • 90 min

The “King of Herbs” as the French call it, estragon is the frequent ingredient of many spice mixtures (Fines Herbés, Herbes de Provence, Bouquet garni), so typical for the French cuisine. It is a perfect match to roasts making heavier dishes easier to digest.


  • 1 kg turkey breasts
  • 1 tablespoon Vegeta
  • 1-2 teaspoons dry estragon
  • 3-4 tablespoons oil
  • 50 ml white wine
  • 150-200 ml cooking cream
  • 1 teaspoon Gussnel


  1. 1.
    Rub turkey breasts with Vegeta and estragon, place in Pyrex dish, top with oil, cover with aluminium foil and roast in oven preheated at 180°C for about 40 minutes.
  2. 2.
    Add a little water if necessary during roasting. Remove foil and continue to roast for about 20 more minutes.
  3. 3.
    Take out roasted turkey, cool down, cut and drain the juices. Add wine, sour cream and Gussnel dissolved in a little water.
  4. 4.
    Briefly boil the sauce and pour over the meat slices.


Serve with cooked vegetables.


Turkey breasts will have more flavour if you rub in Vegeta and estragon a day earlier.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 370 / 1.547 - -
Fat g 15,09 - -
Carbohydrates g 3,21 - -
Dietary fibre g 0,00 - -
Protein g 51,64 - -
Salt g 3,16 0 0
Vitamin A μg 239,98 6 5
Vitamin D μg 28,84 14 14
Vitamin E mg 5,62 26 26
Niacin mg 21,32 152 107
Potassium mg 499,10 13 13
Phosphorous mg 379,14 47 47
Magnesium mg 49,81 17 12

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)