Roast turkey on braised vegetables

Name: Roast turkey on braised vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1-1.2 kg Turkey Breast; 1 collar Parsley; 1 collar Chives; 7-10 Tbsp salt, white pepper; 75 g Bacon; 1 TABLESPOON clarified butter; 1/4 l Red wine or broth; 1 TABLESPOON Chicken broth (instant); 750 g Potatoes; 500 g Carrots; 250 g Mushrooms; 1 TABLESPOON Herbs of Provence

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1-1.2 kg Turkey Breast
1 collar Parsley
1 collar Chives
7-10 Tbsp salt, white pepper
75 g Bacon
1 TABLESPOON clarified butter
1/4 l Red wine or broth
1 TABLESPOON Chicken broth (instant)
750 g Potatoes
500 g Carrots
250 g Mushrooms
1 TABLESPOON Herbs of Provence

Directions

1
Wash the meat and pat dry. Use a long knife to slice the meat flat. Wash fresh herbs and cut finely
2
Season the meat with salt and pepper, cover with bacon. Sprinkle with herbs. Roll up the meat tightly and tie together
3
Drizzle the meat on the fat pan with melted clarified butter. Pour wine and a good 1/4 l hot water. Dissolve stock in it. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 1-11/4 hours
4
Peel, wash and chop the potatoes and carrots. Clean, wash and quarter the mushrooms. After about 30 minutes of frying time add everything to the meat and season with salt, pepper and herbs
5
Drink: red wine or beer