Summer turkey roast

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Finely dice the tomatoes. Peel garlic and press it through a garlic press. Crumble the feta. Mix prepared ingredients and season with pepper. Wash the herbs, shake dry, remove the needles from the twigs and pluck the basil leaves from the stalks, except for a little garnish. Chop the herbs finely

2. 2

   Peel and halve the shallots. Wash the meat, dab dry and season all around with salt and pepper. Lard with the feta mass. (Pierce 2-3 cm deep with a larding knife and stuff the cheese mixture into the resulting pockets). Sprinkle roast with half of the herbs

3. 3

   Place the roast in a flat roasting pan spread with oil. Arrange shallots around the roast. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. After approx. 45 minutes, add wine and 100 ml water

4. 4

   In the meantime, cut bread into thin slices and roast them in a toaster. Chop the olives. Heat butter in a pan and fry olives for about 2 minutes while stirring. Season with salt and pepper. Spread olive butter on the bread slices

5. 5

   Remove the finished roast, cover with foil and let it rest for about 10 minutes. Sprinkle with remaining herbs and cut into slices. Add bread. Serve with lettuce

6. 6

   Picture 01: Garnish roast with basil

7. 7

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
410 kcal

CARBS
13 g

FATS
14 g

PROTEINS
54 g