Ingredients
Rolled turkey roast
| Quantities | Ingredients |
|---|---|
| 1 kg | WECH rolled turkey roast |
| 1 tsp. | Salt |
| 1/2 tsp. | Pepper |
| 1/2 tsp. | Thyme |
| 1 | Garlic clove, pressed |
For braising in the pan
| Quantities | Ingredients |
|---|---|
| 400 g | Mixed soup vegetables, washed and peeled |
| 500 ml | Chicken broth, home-made or ready-made |
| 70 g | Red or white onions |
| 250 ml | Red wine |
| Oil or cooking butter for sautéing | |
| 4 | Juniper berries |
| 3 | Bay leaves |
| 1 | Garlic clove, pressed |
| 20 g | Salt |
| 1/2 tsp. | Milled pepper |
| 20 g | Tomato purée |
Red cabbage salad
| Quantities | Ingredients |
|---|---|
| 1/2 | Red cabbage, cut into thin strips |
| 1 | Apple, cut into thin slices |
| 1 | Orange, peeled and cut into pieces |
| 50 g | Walnuts |
| 3 EL | Apple cider vinegar |
| 2 EL | Olive oil |
| 1 TL | Honey |
| Salt and pepper |
Mashed sweet potatoes
| Quantities | Ingredients |
|---|---|
| 3 | Large sweet potatoes |
| 50 g | Butter |
| 100 ml | Milk |
| Salt and pepper | |
| Nutmeg |
How to prepare
Mix all the ingredients for the rolled turkey roast in a bowl. Dab the rolled turkey roast with a dry cloth, then evenly distribute the seasoning all over the meat.
Heat up the butter or oil in a pan until it is very hot, dab a little onto the meat and cook evenly on all sides for approx. 3 min. Make sure that nothing sticks to the pan. Put the meat into a braising pan.
Preparing the braising sauce
Turn down the heat to about half, add the vegetables to the pan and gently roast until golden brown. Then add the tomato purée, cook briefly, then add the red wine. After this, turn up the heat once more and briefly boil the red wine. Now add the soup, along with the seasonings and bring to the boil for around 5 minutes.
Now pour the pan juices over the meat. Add a little extra butter or oil to the pan, along with the onions and the sliced soup vegetables, roast briefly in the pan and then evenly distribute over the meat.
Put the lid on the braising pan then put into a pre-heated oven, 180°C for a convection oven or 200°C if just heated from above and below.
Cook with the lid on for around 60 minutes, then finish off at 160 or 180°C for an additional 25 minutes without the lid to finish cooking the roast, then pour stock or water if required.
You can start to prepare the sides when the meat is in the oven.
After the meat is ready, add salt and pepper to the sauce to taste and add cream or crème fraiche if desired.
Preparing the red cabbage salad
Add some salt to the red cabbage in a large bowl, mix thoroughly and allow to stand for approx. 10 minutes.
Mix the apple slices, orange pieces and walnuts together with the red cabbage.
In a small bowl, mix the apple cider vinegar, olive oil, honey, salt and pepper to make a dressing.
Add all the dressing to the salad and mix thoroughly. Allow the salad to stand for a little while.
Preparing the mashed sweet potatoes
Peel the sweet potatoes before cutting them into large chunks.
Cook the potatoes in a large pan with salted water until soft (approx. 15-20 minutes).
Drain the cooked sweet potatoes, then add back to the pan.
Add butter and milk and mash to a smooth purée.
Add salt, pepper, and a pinch of nutmeg to taste.
Serve
Slice the turkey thigh and arrange on a plate.
Place the red cabbage salad alongside it.
Add a dollop of sweet potato mash.
Drizzle some of the pan juices over (and the seasoned vegetables) and serve right away.
Hen-joy your meal!
