Easter herb turkey roast with roasted peppers

Name: Easter herb turkey roast with roasted peppers
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 3 medium-sized onions; 10 g Butter or margarine; 75 g pickled dried tomatoes; 1/2 Pot of basil; 100 g Double cream cream cheese; 1 Egg yolk (size M); 7-10 Tbsp Pepper; 1 (approx. 1 kg) small turkey breast; 4-5 Tbsp Sunflower oil; 7-10 Tbsp Salt; 200 ml dry white wine; 1 glass (400 ml) Poultry stock; 1 Branch rosemary; 2-3 stem(s) Thyme and sage; 3 Lemon slices; 3-4 Tbsp Lemon juice; 400 g Mini peppers (1= approx. 30 g); 2 Garlic cloves; 4 TABLESPOONS Olive oil; 10 g Cornstarch; 1-2 TABLESPOONS Honey; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

3 medium-sized onions
10 g Butter or margarine
75 g pickled dried tomatoes
1/2 Pot of basil
100 g Double cream cream cheese
1 Egg yolk (size M)
7-10 Tbsp Pepper
1 (approx. 1 kg) small turkey breast
4-5 Tbsp Sunflower oil
7-10 Tbsp Salt
200 ml dry white wine
1 glass (400 ml) Poultry stock
1 Branch rosemary
2-3 stem(s) Thyme and sage
3 Lemon slices
3-4 Tbsp Lemon juice
400 g Mini peppers (1= approx. 30 g)
2 Garlic cloves
4 TABLESPOONS Olive oil
10 g Cornstarch
1-2 TABLESPOONS Honey
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Peel the onions. Chop 1 onion finely. Heat the fat in a pan, sauté the onion in it and take it out. Drain tomatoes on kitchen paper and cut into cubes. Wash basil, dab dry and cut into fine strips. Mix cream cheese, egg yolk, tomatoes, diced onion and basil and season with pepper. Wash turkey breast, dab dry and cut a pocket from one long side. Fill the turkey breast with cream cheese filling.
2
Stick with wooden skewers and tie together with kitchen string. Spread some oil on the turkey breast and season with salt and pepper. Heat the rest of the oil in a roaster. Cut 2 onions into quarters and place them in the pan together with the turkey breast. Fry the breast briefly from the underside, deglaze with wine and 1/8 litre stock. Wash and drain rosemary, thyme and sage. Put something aside for garnishing. Place herb twigs and lemon slices on the roast turkey. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Gradually add the remaining stock and from time to time cover the roast with it. Add lemon juice 10 minutes before the end of the roasting time. Wash the peppers, drain and cut in half. Peel garlic and chop finely. Heat olive oil in a pan and fry the peppers for 5-6 minutes, turning them over. Mix in the garlic and season the vegetables with salt and pepper.
3
Place herb twigs and lemon slices on the roast turkey. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Gradually add the remaining stock and from time to time cover the roast with it. Add lemon juice 10 minutes before the end of the roasting time. Wash the peppers, drain and cut in half. Peel garlic and chop finely. Heat olive oil in a pan and fry the peppers for 5-6 minutes, turning them over. Mix in the garlic and season the vegetables with salt and pepper. Keep the finished turkey roast warm and pour the roast stock through a sieve. Boil up the stock. Stir starch with a little cold water until smooth, stir into the stock and bring to the boil briefly. Season the sauce with salt, pepper and honey. Cut the roast turkey into slices. Arrange on a large plate with some sauce and the peppers. Serve garnished with the braised lemon slices and fresh sage
4
Keep the finished turkey roast warm and pour the roast stock through a sieve. Boil up the stock. Stir starch with a little cold water until smooth, stir into the stock and bring to the boil briefly. Season the sauce with salt, pepper and honey. Cut the roast turkey into slices. Arrange on a large plate with some sauce and the peppers. Serve garnished with the braised lemon slices and fresh sage
5
With 6 people: