Roast turkey with herb filling and mashed potatoes and carrots

Name: Roast turkey with herb filling and mashed potatoes and carrots
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 bunch Wild garlic; 1 collar Chives; 1/2 bunch Thyme; 3 TABLESPOONS Oil; 100 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 turkey thigh (1,4-1,5 kg, boned by the butcher); 800 g floury potatoes; 400 g Carrots; 150 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 bunch Wild garlic
1 collar Chives
1/2 bunch Thyme
3 TABLESPOONS Oil
100 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 turkey thigh (1,4-1,5 kg, boned by the butcher)
800 g floury potatoes
400 g Carrots
150 ml Milk
1 TABLESPOON Butter
7-10 Tbsp grated nutmeg
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the herbs, shake dry and chop finely. Puree half of the herbs with 2 tbsp. oil and 1 tbsp. water and mix with cream cheese. Season to taste with salt and pepper
2
Wash the meat, dab dry, salt lightly inside and brush with the herb cream cheese. Roll up meat, tie up with kitchen string and season with salt. Heat 1 tablespoon of oil in a frying pan. Sauté the rolled roast, turning it well, remove it and place it on a fat pan coated with oil. Braise in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours
3
Peel, wash and chop the potatoes and carrots. Cook potatoes and carrots in salted water for about 25 minutes until soft. Heat milk and butter, season with salt and nutmeg. Drain potatoes and carrots. Add milk and butter. Mash everything with a potato masher into coarse puree. Remove the roast and sprinkle with the remaining herbs. Arrange the roast on a plate and add the carrot-potato masher