Roast Turkey in Milk

Season turkey roll roast with salt and pepper. Heat olive oil in a roasting pan and brown the roast heartily on all sides. Peel shallots and garlic. Quarter the shallots. Add shallots, crushed garlic and plucked herb leaves to the roast form and pour white wine. Add milk and cook in a closed saucepan for about 15 minutes at low temperature until just flat. Turn the roast once in between to the other side. Open the roasting pan and cook the sauce gently for about 15 min. The sauce is flaky.

It can be made more viscous by whisking it vigorously. Serve the roast in the sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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