Roast turkey with onion vegetables

Name: Roast turkey with onion vegetables
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 small turkey breast (approx. 1,2 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Bacon; 4 Onions; 2 Leek sticks (leek); 400 g Mushrooms; 6 medium-sized tomatoes; 750 g -1 kg potatoes; 7-10 Tbsp Thyme; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 small turkey breast (approx. 1,2 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Bacon
4 Onions
2 Leek sticks (leek)
400 g Mushrooms
6 medium-sized tomatoes
750 g -1 kg potatoes
7-10 Tbsp Thyme
7-10 Tbsp Grease

Directions

1
Wash the meat and dab dry. Season with salt and pepper and place bacon on top of the meat. Place on the greased fat pan of the oven. Roast in the preheated oven (electric cooker: 150 °C/ gas: level 1/ convection oven: not suitable) for approx. 1 hour. In the meantime peel onions and cut them into slices.
2
Clean and wash the leek and cut into diagonal rings. Clean the mushrooms. Wash the tomatoes. After 1 hour cooking time put vegetables on the fat pan. Continue cooking for 30 minutes, turning occasionally. Season with salt and pepper. Increase oven temperature (electric cooker: 200 °C/ gas: level 3/ convection oven: not suitable) and continue cooking for 20 minutes. Peel and wash the potatoes. Cook in boiling salted water for about 25 minutes, drain. Let roast rest in the switched off oven for about 15 minutes and cut into slices.
3
Season with salt and pepper. Increase oven temperature (electric cooker: 200 °C/ gas: level 3/ convection oven: not suitable) and continue cooking for 20 minutes. Peel and wash the potatoes. Cook in boiling salted water for about 25 minutes, drain. Let roast rest in the switched off oven for about 15 minutes and cut into slices. Arrange roast and vegetables with stock on a plate and serve with potatoes. Garnish with thyme as desired