Turkey and orange roast with broccoli

Ingredients

Directions

1. 1

   Wash the meat, dab dry and remove the bone with a sharp, pointed knife. Season the meat with salt and pepper, roll it up again, pin it with wooden sticks and tie it up with kitchen string.

2. 2

   Onions peel and halve. Wash two oranges thoroughly, peel and halve them. Put the meat on a fat pan, add the onions, oranges and half of the green pepper and bake in a preheated oven (electric: 200°C / gas: level 3) for 1 3/4 - 2 hours.

3. 3

   After 50 minutes, deglaze the roast with broth. Clean and wash broccoli, cut into florets and cook in boiling salted water for twelve minutes. Drain broccoli and keep warm. Spread the meat with the orange marmalade five minutes before the end of the frying time.

4. 4

   Wash the rest of the orange thoroughly and remove the skin with a julienne nipper. Halve the orange and squeeze the juice. Remove the roast from the oven, remove from the fat pan and let it rest for a while, covered.

5. 5

   In the meantime, pour the roast stock through a sieve, add orange juice, bring to the boil and add the remaining green pepper. Stir in sauce thickener and bring to the boil again. Season to taste with salt and pepper.

6. 6

   Sprinkle orange julienne over the roast. Arrange the roast, some sauce and broccoli on a plate. Serve garnished with orange slices if you like. Add the rest of the sauce extra. Croquettes taste good with it.