Roast turkey with herb bonnet and mushroom sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Peel and finely chop the onion. Heat 1 tablespoon of oil in a small pan, fry the onion until transparent, remove from the heat and add the herbs.

2. 2

   Clean and sanitize the mushrooms. Heat 1 tablespoon of oil in a frying pan, fry the meat well all around, add the mushrooms and fry briefly. Spread the onion and herb mixture over the roast.

3. 3

   Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. In the meantime, peel the potatoes, wash them thoroughly and cook in boiling salted water for approx. 20 minutes.

4. 4

   Meanwhile wash parsley, shake dry and chop finely. Take the roaster out of the oven, lift out the meat and let it rest for 3-4 minutes. Deglaze roast and mushrooms with crème balance, bring to the boil and season with salt and pepper.

5. 5

   Drain the potatoes. Cut the meat open. Arrange meat and mushroom sauce on a plate. Garnish with parsley. Add potatoes sprinkled with parsley.

Nutrition Facts

KCAL
500 kcal

CARBS
28 g

FATS
12 g

PROTEINS
70 g