Summer roast turkey from the tin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Wash the meat, dab dry and season with salt, pepper and paprika. Place the meat and potatoes in the oiled fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 hour

2. 2

   Meanwhile wash the zucchini and tomatoes. Peel and slice the onions. Clean, wash and chop the peppers. Cut zucchini into thick slices and halve tomatoes. Wash the rosemary, shake dry, remove the needles except for a little bit for garnishing, pluck from the twigs and chop finely. Season vegetables with salt, pepper and rosemary. After about 20 minutes, arrange the vegetables around the roast

3. 3

   For the quark dip, wash the chives and parsley and shake dry. Pluck the leaves from the stems and chop them finely. Cut the chives into fine rolls. Stir curd and milk until smooth. Season to taste with salt, pepper and herbs

4. 4

   Bring the jam to the boil and spread a thin layer of the roast all around. Turn up the oven temperature (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and bake for approx. 15 minutes

5. 5

   Let the finished roast rest for a short time and cut into slices. Arrange roast, vegetables and dip. Garnish with rosemary

6. 6

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
28 g

FATS
3 g

PROTEINS
65 g