Roast turkey with Noilly Prat sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the roast and pat dry. Season all around with salt and pepper. Put them on the lightly oil-coated fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 hour. Clean, wash and cut soup vegetables into pieces. 1/2 hour before the end of the cooking time, place them on the fat pan. Deglaze with vegetable stock 10 minutes before the end of the cooking time.

2. 2

   In the meantime, peel and wash the carrots and cut them in half lengthwise. Cook in boiling salted water for about 10 minutes. Peel shallots, if necessary halve them. Heat the oil. Fry the shallots for about 5 minutes. Add fat and let it melt. Toss carrots in it. Remove the roast. Pour frying stock and vegetables into a pot and puree. Add cream, bring to the boil briefly. Season with salt, pepper, pink berries and vermouth.

3. 3

   Add fat and let it melt. Toss carrots in it. Remove the roast. Pour frying stock and vegetables into a pot and puree. Add cream, bring to the boil briefly. Season with salt, pepper, pink berries and vermouth. Wash the chervil, dab dry and pluck from the stems. Cut the roast open and serve sprinkled with the vegetables, some sauce and chervil

Nutrition Facts

KCAL
780 kcal

CARBS
13 g

FATS
55 g

PROTEINS
55 g