Roast Turkey with Vegetables from Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg turkey breast in one piece
- 4 potato (s)
- 3 carrot (s)
- 3 onion (s)
- 2 bell pepper (s)
- salt and pepper
- Spice paste (Chimichurri) or another spice your choice
- thyme
- sugar
- 3 tablespoon oil
- 2 tablespoon water
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Mix the chimichurri with the oil, add a little salt and pepper if necessary and brush the meat with it. Marinate the roast for at least 2 hours.
- Cut the potatoes into narrow slices (approx. 0.5 cm), the skin can stay on, but does not have to. Peel the carrots and also cut them into slices. Cut the bell pepper and the peeled onion into bite-sized pieces. Peel and finely chop the garlic. Lightly salt the vegetables and add a pinch of sugar and about 1 - 2 tablespoons of thyme.
- Water the Römertopf according to the instructions (mine takes about 10 minutes) and then add the vegetables. Add the 2 tablespoons of water. Place the marinated turkey roast on the vegetables, close the römertopf and place in the cold oven. Cook at 160 ° C (fan oven) for approx. 90 minutes.
- The meat is wonderfully tender and juicy and the side dish is ready right away. A wonderful brew forms in the pot, which when combined also makes a great sauce. Fast, easy and delicious! Plus low in calories.
- Any other seasoning can be used for the roast. It also tastes great with gyros spice. You can also use other vegetables, depending on your mood.
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