Turkey Pot Roast

Rinse and dry the turkey meat. Beat a little flat between two layers of plastic wrap. Season with salt and pepper. Finely chop the rosemary and mix with the veal sausage meat. Brush the turkey with it. Roll up the roast from the short side and tie with spaghetti. Peel and coarsely dice the vegetable onion. Peel and dice the carrots. Brown the turkey roast in a roasting pan all around in hot clarified butter. Season with salt and pepper. Add onion and carrot cubes and sauté briefly. Add chicken soup and bay leaves. Steam covered in the heated oven at 200 °C , convection oven 170 °C , gas mark 3 for about 30 minutes. Steam again in an open saucepan for about 30 minutes until the roast has a golden brown crust. Per unit approx.

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

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