Roast turkey with dried tomatoes, pine nuts and basil

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the roast turkey and pat dry. Cut lengthwise 2 x approx. 3 cm deep. Drain 4 tomatoes and cut into fine strips. Wash the basil and remove the leaves. Mix tomatoes, basil, pine nuts and diced ham and press into the incisions. Tie the roast into shape with kitchen string.

2. 2

   Season all around with salt and pepper and spread with sweet-sour sauce. Place on a grill over the fat pan. Peel and quarter onions. Wash the carrots and cut into large pieces. Spread onions, carrots and remaining tomatoes on the fat pan. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 hour. After 30 minutes, pour 1/4 litre of water over the roast and finish cooking. Remove the roast and keep it warm. Dissolve roast with 200 ml water. Pour through a sieve into a pot, bring to the boil briefly. Stir the starch and 2 tablespoons of water until smooth and thicken the sauce with it.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 hour. After 30 minutes, pour 1/4 litre of water over the roast and finish cooking. Remove the roast and keep it warm. Dissolve roast with 200 ml water. Pour through a sieve into a pot, bring to the boil briefly. Stir the starch and 2 tablespoons of water until smooth and thicken the sauce with it. Boil up while stirring. Season to taste with salt and pepper. Refine with cream. Garnish roast with basil and serve with the sauce. Serve with ribbon noodles

4. 4

   Boil up while stirring. Season to taste with salt and pepper. Refine with cream. Garnish roast with basil and serve with the sauce. Serve with ribbon noodles

5. 5

   With 6 people:

Nutrition Facts

KCAL
290 kcal

CARBS
6 g

FATS
10 g

PROTEINS
43 g