Turkey breast with bacon and herbs

Name: Turkey breast with bacon and herbs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Turkey breast in one piece; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Breakfast bacon (Bacon); 750 g Potatoes; 2 TABLESPOONS Oil; 2 Kohlrabi (about 200 g each); 500 g Carrots; 125 g Butter; 1 Pot of chervil; 7-10 Tbsp Lemon slices and chervil; 7-10 Tbsp wooden sticks

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Turkey breast in one piece
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Breakfast bacon (Bacon)
750 g Potatoes
2 TABLESPOONS Oil
2 Kohlrabi (about 200 g each)
500 g Carrots
125 g Butter
1 Pot of chervil
7-10 Tbsp Lemon slices and chervil
7-10 Tbsp wooden sticks

Directions

1
Wash the meat, dab dry and season all around with salt and pepper. Place on the fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 1 hour.
2
25 minutes before the end of the cooking time, cover with bacon and pin the ends with wooden sticks. In the meantime, peel, wash and quarter the potatoes. Heat oil in a pan and fry the potatoes for 12-15 minutes until golden brown.
3
Peel and wash kohlrabi and carrots and cut into slices and pieces as desired. Cook in salted water for 8-10 minutes and then drain. Remove wooden sticks from the roast. Let the roast rest.
4
Heat butter. Pluck the chervil leaves from the stalk and add to the butter. Cut the roast into slices and arrange on a plate together with the vegetables. Pour chervil butter over the vegetables and serve garnished with lemon slices and chervil as desired.