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🍽️ Herb Turkey Roast with Vegetables

519 kcal · 30 min · 4 servings

Ingredients

• 800 g turkey breast fillet
• 200 g turkey meat (from the leg)
• salt
• pepper
• 70 g black olive pesto (0.5 jar)
• 0.5 bunch basil
• 3 sprigs rosemary
• 30 g parmesan
• 2 bunch Teltow turnips
• 1 bunch carrots
• 2 garlic cloves

Instructions

1. 1. Rinse the turkey breast under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the turkey breast so that it can be rolled up flat.
4. 4. Season the meat on both sides with salt and pepper.
5. 5. Finely chop all herbs except for one sprig of rosemary.
6. 6. Mix the chopped herbs with the pesto.
7. 7. Spread three-quarters of the herb pesto mixture onto the inside of the meat.
8. 8. Top the meat with the turkey thigh meat.
9. 9. Roll the turkey breast up tightly.
10. 10. Tie the meat together with kitchen twine.
11. 11. Tie the rosemary sprig in securely as well.
12. 12. Rub the outside of the roll with the remaining herb pesto mixture.
13. 13. Wash the vegetables thoroughly.
14. 14. Peel the vegetables.
15. 15. Place the turkey breast into a roasting bag.
16. 16. Seal the roasting bag securely.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Braise the turkey breast in the roasting bag in the oven for about 45 minutes.
19. 19. Place the prepared vegetables into a casserole dish.
20. 20. Remove the turkey breast from the roasting bag.
21. 21. Place the turkey breast on top of the vegetables in the casserole dish.
22. 22. Bake the dish for another 20 to 30 minutes in the oven.
23. 23. Allow the surface of the turkey breast to brown slightly.

Nutrition per serving

• kcal: 519
• Protein: 69 g · Fett/Fat: 14 g · Carbs: 27 g