Roast Turkey Honey with Brussels Sprouts

Steam turkey breast: Preheat oven to 175 °C. Clean and peel carrot and celery, cut coarsely into cubes. Peel onions, cut into cubes. Rinse meat, dry, season with salt, season with pepper. If necessary, tie with spaghetti (see info below left). Heat lard in roasting pan, brown meat in it all around. I Coat roast: Add carrot, celery and onions to meat, roast briefly, pour on wine and clear soup. Stir honey with brandy, spread a little of it on the roast. Steam turkey in stove at 175 °C for 90 min, repeatedly brushing with honey brandy mix.

Prepare vegetables: In the meantime, clean Brussels sprouts, score the stem of each crosswise so they cook evenly.

Simmer in salted water for ten minutes, then quench when cool.Half an hour before the roast is done, remove the peel from the potatoes, rinse, quarter and make in salted water.

Cut the meat: Wrap roast in aluminum foil, rest 10 min. Bring roast stock, vegetables and whipping cream to boil, mash, season with salt, season with pepper. Mix in cranberries. Heat butter in a large frying pan, steam Brussels sprouts in it until hot and tender. Season with nutmeg, pepper, salt. Cut roast into slices and serve with sauce, potatoes and Brussels sprouts.

Tip: Instead of clarified butter, you can also use butter in most cases.

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