Light roast turkey from the oven

Name: Light roast turkey from the oven
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 300 g Carrots; 200 g Celery; 1 (approx. 250 g) baby onion; 2 Garlic cloves; 50 g Almond kernels, without skin; 1.5 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Lemon juice; 2 Bay leaves; 1 Head picking salad; 1 yellow pepper; 300 g Tomatoes; 5 TABLESPOONS Herb Vinegar; 1 pinch Sugar; 6 TABLESPOONS Rapeseed oil; 2 TABLESPOONS clear honey; 100 ml Malt beer; 350 ml Milk; some stem(s) Parsley; 1 Roasting hose

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

300 g Carrots
200 g Celery
1 (approx. 250 g) baby onion
2 Garlic cloves
50 g Almond kernels, without skin
1.5 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Lemon juice
2 Bay leaves
1 Head picking salad
1 yellow pepper
300 g Tomatoes
5 TABLESPOONS Herb Vinegar
1 pinch Sugar
6 TABLESPOONS Rapeseed oil
2 TABLESPOONS clear honey
100 ml Malt beer
350 ml Milk
some stem(s) Parsley
1 Roasting hose

Directions

1
Peel and wash the carrots. Clean and wash celery. Peel onion and garlic. Cut everything into pieces. Roast the almonds in a pan without fat, take them out. Wash the meat and dab dry. Rub with salt and pepper. Cut the roasting tube about 20 cm longer than the filling. Remove the accompanying foil sealing strips and cut in half.
2
Twist one end of the tube tightly together and knot it with one half of the sealing strip. Open the hose wide. Add vegetables, almonds, juice, bay leaf and meat to the tube. The weld seam of the bag must be at the top. Knot the other side also well. Place the roast on a cold baking tray and cut the tube perpendicular to the welding seam about 1 cm deep. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) on the lower rail (roasting hose must not touch the oven walls) for approx. 1 1/4 hours. Clean and wash the salad, pluck it into small pieces and drain well. Clean, wash and thinly slice the peppers. Wash and clean the tomatoes and cut them into pieces. For the vinaigrette, whisk vinegar, salt, pepper and sugar. Stir in oil in a thin stream little by little. Season to taste once more. Mix honey and malt beer. Take the roast out of the oven with the baking tray. Cut all around with scissors (caution: hot steam!!!) and take the roast out. Pour off liquid with vegetables, remove bay leaves. Heat milk.
3
For the vinaigrette, whisk vinegar, salt, pepper and sugar. Stir in oil in a thin stream little by little. Season to taste once more. Mix honey and malt beer. Take the roast out of the oven with the baking tray. Cut all around with scissors (caution: hot steam!!!) and take the roast out. Pour off liquid with vegetables, remove bay leaves. Heat milk. Put roast on the baking tray, brush with beer-honey-mixture. Grill under the preheated oven grill in the lower oven area for a few minutes until golden brown. Finely puree vegetables with hot milk. Season to taste with pepper and salt if necessary. Mix all salad ingredients with the vinaigrette. Wash the parsley, dab dry and chop finely. Cut the roast into thin slices. Sprinkle with parsley and garnish with laurel. Add sauce and salad. Delicious with baguette bread
4
Grill under the preheated oven grill in the lower oven area for a few minutes until golden brown. Finely puree vegetables with hot milk. Season to taste with pepper and salt if necessary. Mix all salad ingredients with the vinaigrette. Wash the parsley, dab dry and chop finely. Cut the roast into thin slices. Sprinkle with parsley and garnish with laurel. Add sauce and salad. Delicious with baguette bread
5
With 6 people: