Turkey roast from the oven

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the roast, dab dry and cut a deep pocket. Wash the bay leaf and parsley. Chop the bay leaf and put it in the pocket with half of the parsley. Form the roast with kitchen string.

2. 2

   Also attach parsley leaves from the outside. Season all around with salt and pepper and place in a roasting tube. Peel and slice the onions. Also distribute in the frying tube. Close the tube tightly.

3. 3

   Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime peel, wash and slice the potatoes and carrots. Clean, wash and cut leek into rings.

4. 4

   Cook vegetables in boiling salted water for about 15 minutes shortly before serving. Remove the roast from the foil. Add 200 ml water to the onions and the resulting liquid. Bring to the boil briefly and puree.

5. 5

   Pass through a sieve and bind with mixed starch. Boil up again while stirring and season with salt and pepper. Cut the roast into slices. Serve in portions with vegetables and sauce.

6. 6

   Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.

Nutrition Facts

KCAL
430 kcal

CARBS
33 g

FATS
3 g

PROTEINS
66 g