Summary

Ingredients

• 1 small pumpkin (se) (Hokkaido)
• 250 g onion (s), small
• 1 vanilla pod (s)
• 3 sprigs thyme
• Salt and pepper, from the mill
• 400 ml poultry broth
• 2 tablespoon honey
• 1 teaspoon paprika powder
• 1 lemon (s), grated zest it
• 2 tablespoon rapeseed oil
• 800 g turkey breast, whole

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Instructions

1. Preheat the oven to 175 °.
2. Halve, core and cut the pumpkin into wedges. Peel and halve the onions. Halve the vanilla pod lengthways. Mix the pumpkin wedges with onions, vanilla pods and sprigs of thyme in a bowl, season with salt and pepper and place in a roaster. Top up with broth.
3. Tie the turkey breast with kitchen twine to make a roll roast. Mix honey with paprika powder, lemon zest and rapeseed oil in a bowl. Brush the roast generously with it, season with salt and pepper and place on the pumpkin vegetables.
4. Bake in the oven for about 50 to 60 minutes until golden brown. Cut open the turkey roast and serve with the pumpkin vegetables.