Roast turkey in pastry coat with cut out lucky charms

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dissolve yeast in 325 ml of lukewarm water. Add baking mixture. Briefly mix with the dough hooks of the hand mixer at low speed, then knead to a smooth dough at highest speed for 3 minutes. Cover the dough and leave to rise in a warm place for about 30 minutes. Heat 1 tablespoon of oil in a frying pan and fry the roast turkey in it for about 5 minutes. Season the meat with salt and pepper and put it on the fat pan of the oven. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove from the oven and let cool off.

2. 2

   Wash the marjoram and parsley, dab dry and chop finely except for a little garnish. Peel and finely chop the onions. Heat 1 tablespoon of olive oil in a frying pan and sauté the onions until translucent. Place the diced onions in a bowl and mix with herbs, mustard, cream cheese, egg yolk and breadcrumbs. Season to taste with salt and pepper. Roll out 3/4 of the bread dough on a floured work surface about 1 cm thick. Spread 2 tablespoons of the herb farce on the middle of the dough. Place the roast turkey on top and spread the remaining farce all around. Place the bread dough firmly around the roast. Close the seam. With the seam facing down, place on a greased pan of the oven lined with baking paper. Roll out the remaining dough to a thickness of approx. 1/2 cm and cut out motifs with cookie cutters (e.g. mushrooms, cloverleaves or horseshoes). Brush the motifs with water. Cover the surface of the roast with water. Bake in a preheated oven at the same temperature for about 40 minutes.

3. 3

   Place the bread dough firmly around the roast. Close the seam. With the seam facing down, place on a greased pan of the oven lined with baking paper. Roll out the remaining dough to a thickness of approx. 1/2 cm and cut out motifs with cookie cutters (e.g. mushrooms, cloverleaves or horseshoes). Brush the motifs with water. Cover the surface of the roast with water. Bake in a preheated oven at the same temperature for about 40 minutes. If necessary, cover with aluminium foil halfway through the cooking time. Drain the peppers on a sieve. Peel garlic and chop coarsely. Coarsely grate the parmesan. Puree the paprika, garlic, parmesan, pine nuts, 2 tablespoons of olive oil and 4 tablespoons of paprika liquid in the universal chopper. Season to taste with salt and pepper. Remove the roast from the oven. Cut into slices and garnish with the remaining parsley and marjoram leaves and serve with the sauce

4. 4

   If necessary, cover with aluminium foil halfway through the cooking time. Drain the peppers on a sieve. Peel garlic and chop coarsely. Coarsely grate the parmesan. Puree the paprika, garlic, parmesan, pine nuts, 2 tablespoons of olive oil and 4 tablespoons of paprika liquid in the universal chopper. Season to taste with salt and pepper. Remove the roast from the oven. Cut into slices and garnish with the remaining parsley and marjoram leaves and serve with the sauce

Nutrition Facts

KCAL
880 kcal

CARBS
70 g

FATS
35 g

PROTEINS
72 g