Rosemary, except for 3 stems, basil, thyme and sage, except for 1 stem, wash, dab dry and chop finely. Mix cream cheese and herbs. Season to taste with salt and pepper. Wash turkey, dab dry and rub with salt and pepper.
Spread the cream cheese mixture on the inner side, leaving an approx. 2 cm wide edge. Roll up the turkey and stick together with wooden skewers. Cover roast with bacon, sage and a little rosemary.
Place the roast on a fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 1 1/2 hours. After 30 minutes pour 250 ml broth over the meat. In the meantime, quarter, clean, wash and cut the peppers into pieces.
Onions peel and cut into slices. Wash, clean and quarter the tomatoes. Clean and wash the zucchino, cut it in half lengthwise and cut into pieces. Peel garlic and crush it roughly. Wash the rest of the rosemary, dab dry and crush.
Peel and wash the potatoes. After about 1 hour of cooking time add vegetables, rosemary and potatoes to the roast. Season with sea salt and pepper. Gradually add the remaining stock, turning the vegetables occasionally.
Remove the roast, wrap in aluminium foil and let it rest for about 5 minutes. Cut the roast into slices and arrange on a plate with the vegetables.