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Smoked turkey breast with Zlatiborac thin bacon

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2 portions:

  • 300 g of Turkey breast
  • 200 g of tomatoe
  • 160 g of zucchini
  • 6 olives
  • 2 cloves of garlic
  • 120 g of Zlatiborac thin bacon
  • 4 ml of olive oil
  • 2 teaspoons of tea
  • 2 teaspoons of brown sugar
  • Salt
  • Pepper

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Smoked turkey breast with Zlatiborac thin bacon

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Preparation: Cover the bottom of the pot and a few centimeters of the sides with tin foil, then perforate it and sprinkle with tea and brown sugar. Cover it with another layer of foil, also perforated and a bit wrinkled, so that turkey breast doesn’t touch the bottom of the pot directly. Place the turkey in the pot, cover it and smoke it for 25 minutes on medium to high heat.
Cut tomatoes into cubes (2 x 2cm), zucchini into strips (0.5 x 0.5 x 2.0cm) and pitted green olives in halves. Diagonally cut smoked turkey fillets in halves, place them in a skillet with olive oil, add garlic and after a few seconds add tomato because it’s liquid will stop the garlic from over frying. Add zucchini and olives. Turkey should be done after 3-4 minutes, because it was previously smoked.
Fry Zlatiborac thin bacon in a dry skillet over high heat and place something heavy (smaller pot, for example) on top in order to keep the bacon flat. Flip the bacon after 30 seconds and fry it for 40 more seconds. Remove it from the skillet and leave it at room temperature. It will become crispy in a minute. Add Zlatiborac thin bacon to turkey and serve.

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