Glazed roast turkey with two dips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry meat on all sides for about 8 minutes. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Peel the orange so that the white skin is completely removed. Cut into slices and, except for 2 slices for garnishing, spread on the roast after 10 minutes cooking time. Meanwhile, for the pesto, roast nuts in a pan without fat. Wash the basil, shake dry, pluck the leaves from the stalks. Crush nuts, basil, except for something to garnish, parmesan and 7 tablespoons of oil with a blender. Stir in the capers. Peel the garlic and press it into the pesto using a garlic press. Season to taste with salt and pepper. For the tomato dip, peel and finely dice the onion. Heat 1 tablespoon of oil and sauté the onion for about 3 minutes until transparent. Add barbecue sauce. Wash the coriander, shake dry, chop and stir into the sauce. Warm up the jam and coat the roast about 15 minutes before the end of the cooking time. Take the finished roast out of the oven and let it rest for about 5 minutes. Cut into slices, sprinkle with chilli flakes and garnish with basil and other orange slices. Add sauces

2. 2

   With 8 people:

3. 3

   5 minutes waiting time

Nutrition Facts

KCAL
470 kcal

CARBS
16 g

FATS
22 g

PROTEINS
54 g