Turkey with icing from orange jam

For the turkey

2 breastless turkey breasts, with skin
olive oil
sweet paprika
2 tbsp. spice mixture of herbs
4 sprigs of fresh, chopped rosemary
Salt Pepper

For the mixture of herbs

2 tbsp. soup sage dry
2 tbsp. dry rosemary soup
2 tbsp. tablespoon dried thyme
2 tbsp. tablespoon dried oregano
2 tbsp. tablespoon royal jelly
2 tbsp. dry marjoram soup
2 tbsp. fennel seed soup
1 tsp. soup lavender dry

For the orange glaze

200gr. Orange jam
50gr. Orange juice
50ml white wine
2 tbsp. sweet mustard with grains
1 tsp. tablespoon white vinegar
Salt Pepper


For the icing: Put all the ingredients in the blender, mash until they become like liquid jam and keep them aside.

For the spice mixture: Put all the ingredients in the mortar, beat them to break and mix. Keep the mixture aside.

Preheat the oven to 190oC. Brush the turkey breasts with olive oil, sprinkle well with salt, pepper, paprika and the mixture of herbs. Close the turkey in oil paste and bake in the oven for 30 minutes. Open the oil paste and start smearing the turkey with the icing every 10 minutes, until the cooking is over, for an additional 30-40 minutes.

Remove the turkey from the oven, let it stand for 10 minutes and serve sprinkled with fresh rosemary.