Roast turkey with herb cream cheese filling
105 mins
105 mins
Ingredients
- 6 Stem(s) Rosemary
- 1/2 bunch Basil
- 1/2 bunch Thyme
- 3 Stem(s) Sage
- 400 g Double cream cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1.2 kg Turkey breast (let the butcher cut it into roulade)
- 100 g Early bacon in slices
- 500 ml Vegetable broth (instant)
- 1 red, yellow and green peppers
- 2 medium-sized onions
- 350 g Tomatoes
- 1 (approx. 350 g) Courgette
- 3 Garlic cloves
- 500 g baby potatoes
- 7-10 Tbsp Sea salt
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Finely chop the herbs except for a few twigs to garnish and mix with cream cheese. Season with salt and pepper.
- 2
Salt and pepper the turkey. Spread the cream cheese on the inner side, leaving a rim free. Roll up and pin with wooden skewers. Cover roast with bacon, sage and a little rosemary.
- 3
Place on a fat pan and roast in the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 1 1/2 hours. After 30 min. pour 250 ml broth over it.
- 4
Cut the peppers into pieces, the onions into slices. Cut tomatoes into quarters. Halve zucchini and cut into pieces. Crush garlic and remaining rosemary. Peel and wash potatoes.
- 5
After about 1 hour of cooking time, add everything for frying. Season with sea salt and pepper. Gradually add the remaining stock, turning the vegetables occasionally.
- 6
Remove the roast, wrap in aluminium foil and let it rest for 5 minutes. Cut into slices and arrange with the vegetables.
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