Summary

Ingredients

• 1 kg roast turkey (thigh)
• salt and pepper
• 1 clove garlic
• 2 tablespoons oil
• 6 stalks thyme (or dried thyme)
• 0.5 liter ½ milk
• 1 small Head savoy cabbage
• 2 onions)
• 1 tablespoon butter
• 1 teaspoon mustard, medium hot
• 1 teaspoon stock, grained

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Instructions

1. Wash the meat and pat dry. Rub with salt, pepper and crushed garlic.
2. Preheat the oven to 150 degrees. Heat the oil in a roasting pan, fry the meat vigorously on all sides. Tie together 4 stalks of thyme and fry them. Gradually pour in the milk while stirring. Cover the roast in the oven on the middle shelf for about 90 minutes.
3. Clean the savoy cabbage, remove the leaves and wash. Blanch in boiling water and rinse in cold water, drain and chop. Sweat the onions in hot butter, add the savoy cabbage, sauté with a little water until al dente, season with salt and pepper.
4. Let the meat rest briefly in aluminum foil. Remove the thyme from the sauce. Let the sauce simmer for 5 minutes. Stir in mustard and granulated broth. Beat everything in the blender, season with salt and pepper.
5. Serve the turkey with savoy cabbage and sauce. Scatter the remaining thyme leaves on top.
6. Side dish: pasta.