Italian roast turkey

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and halve 4 cloves of garlic. Wash 1 lemon, rub dry and cut into slices. Mix the white wine, chicken stock, vinegar, green pepper, oil, bay leaf, 1 sprig of rosemary and 1 pinch of sugar, bring to the boil and let it cool down a bit. Put the turkey in a bowl and pour the marinade over it. Add garlic and lemon slices. Cover and leave to marinate overnight. The next day, remove the meat, dab dry and season with salt and pepper. Pour marinade through a sieve and measure 1 litre. Set rosemary and bay leaf aside.

2. 2

   Place the meat on the fat pan of the oven and pour 200 ml marinade over it. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 hour. Every 15-20 minutes add some marinade, retaining 200 ml of marinade. In the meantime, peel shallots, wash garlic and cut in half. Wash, clean and slice the zucchini. Wash the tomatoes. 10 minutes before the end of the cooking time, add the zucchini, shallots, garlic bulb and tomatoes to the meat and braise. For the Gremolata, wash the lemon, rub dry and grate the peel. Peel 1 clove of garlic and dice finely. Remove the needles from 1 small sprig of rosemary and chop finely. Mix lemon zest, garlic and rosemary. Remove meat and vegetables from the pan. Wrap meat in aluminium foil and let it rest for 5 minutes. Keep vegetables warm. Add 200 ml marinade and 500 ml water. Add rosemary sprig and bay leaf and boil down to 2/3. In the meantime, cook gnocchi in boiling salted water for 2 minutes. Drain and leave to drain.

3. 3

   Remove the needles from 1 small sprig of rosemary and chop finely. Mix lemon zest, garlic and rosemary. Remove meat and vegetables from the pan. Wrap meat in aluminium foil and let it rest for 5 minutes. Keep vegetables warm. Add 200 ml marinade and 500 ml water. Add rosemary sprig and bay leaf and boil down to 2/3. In the meantime, cook gnocchi in boiling salted water for 2 minutes. Drain and leave to drain. Pour cream into the sauce and season with salt and pepper. Remove bay leaf and rosemary. Bring sauce to the boil. Mix starch with a little water. Thicken the sauce with it and bring to the boil again. Cut the turkey breast into slices. Arrange meat, vegetables, sauce and gnocchi on plates. Sprinkle turkey with Gremolata

4. 4

   Pour cream into the sauce and season with salt and pepper. Remove bay leaf and rosemary. Bring sauce to the boil. Mix starch with a little water. Thicken the sauce with it and bring to the boil again. Cut the turkey breast into slices. Arrange meat, vegetables, sauce and gnocchi on plates. Sprinkle turkey with Gremolata

Nutrition Facts

KCAL
640 kcal

CARBS
48 g

FATS
15 g

PROTEINS
67 g