Fine herb roast turkey

Name: Fine herb roast turkey
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 4 discs Toast; 1 Potty/bunch of thyme; 3 Branches of rosemary; 150 g Mascarpone; 1 egg, salt, white pepper; 1/2 untreated lemon; 1 kg Turkey Breast; 7-10 Tbsp Oil; 1 kg young carrots; 1 Garlic clove; 2 heaped Tbsp Sugar; 7-10 Tbsp skewers, kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

4 discs Toast
1 Potty/bunch of thyme
3 Branches of rosemary
150 g Mascarpone
1 egg, salt, white pepper
1/2 untreated lemon
1 kg Turkey Breast
7-10 Tbsp Oil
1 kg young carrots
1 Garlic clove
2 heaped Tbsp Sugar
7-10 Tbsp skewers, kitchen yarn

Directions

1
Chop the toast finely. Wash herbs and chop except for one thing. Mix everything with egg and mascarpone. Season. Wash the lemon, cut off 2 slices, squeeze the rest.
2
Wash the meat and pat dry. Cut a deep pocket in the side. Spread the filling in it. Plug and wrap with kitchen string. Season and cover with lemon slices and the rest of the herbs. Place the roast on an oiled baking tray and roast in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour
3
Peel and wash the carrots. Peel and chop the garlic. Melt the sugar until golden brown. Stir in lemon juice, 100 ml water and garlic, bring to the boil. Steam covered carrots for about 10 minutes. Seasoning
4
Do everything. Serve with gnocchi tossed in butter (from the refrigerated counter)