Summer turkey roast

Name: Summer turkey roast
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 kg Turkey Breast; 1 untreated lemon; 5 Stem(s) Thyme; 2 stem(s) Rosemary and Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Shallots; 2 Garlic cloves; 500 g Peppers; 1 yellow zucchini; 2-3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 2 Tomatoes; 7-10 Tbsp Zucchini flower; 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 kg Turkey Breast
1 untreated lemon
5 Stem(s) Thyme
2 stem(s) Rosemary and Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Shallots
2 Garlic cloves
500 g Peppers
1 yellow zucchini
2-3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
2 Tomatoes
7-10 Tbsp Zucchini flower
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry. Wash lemon and cut into slices. Wash herbs, dab dry. Season meat with salt and pepper, cover with herbs and 2 lemon wedges. Wrap tightly with kitchen string.
2
Peel the shallots and garlic. Clean, wash and chop the peppers and zucchini. Heat the oil in a frying pan. Brown the roast in it, up to the herb side. Add shallots and garlic and fry for 5 minutes.
3
Stir in tomato paste. Add paprika. Deglaze with 250 ml water. Braise the roast with the herb side facing upwards in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
4
Clean, wash and cut the tomatoes into small cubes. Deglaze roast again with 250 ml water. Add zucchini, remaining lemon wedges and diced tomatoes. Season with salt and pepper. Finish cooking for another 30 minutes.
5
Sprinkle with roast meat at intervals. Serve sprinkled with chopped zucchini flower.