Roast turkey with potato-carrot-vegetables

Name: Roast turkey with potato-carrot-vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Turkey Breast; 1 collar Parsley; 1 collar Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Bacon; 750 g Potatoes; 1 kg Carrots; 1 jar(s) (425ml; separation weight: 230 g) Mushrooms; 1/2 l Vegetable broth (instant); 1/4 l Red wine (dry); 1 TABLESPOON dried herbs of Provence; 7-10 Tbsp Parsley and marjoram; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Turkey Breast
1 collar Parsley
1 collar Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Bacon
750 g Potatoes
1 kg Carrots
1 jar(s) (425ml; separation weight: 230 g) Mushrooms
1/2 l Vegetable broth (instant)
1/4 l Red wine (dry)
1 TABLESPOON dried herbs of Provence
7-10 Tbsp Parsley and marjoram
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry, cut open lengthwise from the side and unfold. Wash parsley, dab dry and chop finely. Wash chives, dab dry and cut into small rolls.
2
Rub the turkey breast with salt and pepper, cover with breakfast bacon and sprinkle with the herbs. Roll up the turkey breast and tie up with kitchen string. Place the meat in a roaster and roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for approx. 1 1/4 hours.
3
In the meantime, peel, wash and slice the potatoes. Clean, wash and slice the carrots. Drain mushrooms on a sieve. Potatoes, carrots and mushrooms with
4
Sprinkle with the herbs of Provence 5 minutes before the end of the cooking time. Serve garnished with parsley and marjoram.