Summer roast turkey from the tin

Name: Summer roast turkey from the tin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1.2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a little + 3 tablespoons olive oil; 1 TEASPOON Sweet peppers; 600 g small new potatoes; 2 (approx. 500 g) Courgette; 3 Peppers (e.g. green, yellow or red); 400 g small vine tomatoes; 2 medium-sized onions; 3 Branches of rosemary; 1⁄2 Federation Parsley and chives; 500 g Low-fat curd; 5 TABLESPOONS Sparkling mineral water

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1.2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a little + 3 tablespoons olive oil
1 TEASPOON Sweet peppers
600 g small new potatoes
2 (approx. 500 g) Courgette
3 Peppers (e.g. green, yellow or red)
400 g small vine tomatoes
2 medium-sized onions
3 Branches of rosemary
1⁄2 Federation Parsley and chives
500 g Low-fat curd
5 TABLESPOONS Sparkling mineral water

Directions

1
Wash the meat, dab dry and season with salt and pepper. Roast on a lightly oiled fat pan in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1⁄2 hours.
2
Mix 3 tablespoons of oil and sweet paprika. Brush the roast meat with it from time to time.
3
Wash the potatoes thoroughly. After approx. 30 minutes frying time, spread around the roast and cook along with it.
4
Clean and wash the vegetables. Cut zucchini into slices and peppers into pieces. Cut tomatoes in half. Peel onions and cut into slices. Wash rosemary, pluck needles and chop. Mix vegetables with salt, pepper and rosemary.
5
After approx. 45 minutes frying time, spread around the roast. Pour on approx. 1⁄8 l water.
6
Wash and chop the parsley and chives or cut into small rolls. Stir both with curd and mineral water until smooth. Season to taste with salt and pepper. Let the roast turkey rest for a short time. Season vegetables and potatoes again with salt and pepper.
7
Dress everything.