Roast turkey with broccoli and carrot vegetables

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Tie into shape with kitchen yarn. Rub with salt and pepper and place in the fat pan of the oven. Clean, wash and cut soup vegetables into pieces.

2. 2

   Peel and quarter 1 onion. Arrange vegetables and onion around the roast. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Mix honey and ketchup. Season with paprika and salt.

3. 3

   Spread the roast after 15 minutes. Repeat every 15 minutes until the glaze is used up. After 30 minutes frying time, add 400 ml of water. Clean, peel and cut the carrots into pieces.

4. 4

   Wash and clean the broccoli and cut into florets. Wash the herbs, dab dry, put some leaves aside and chop the rest finely. Sprinkle the herb leaves on the roast 10 minutes before the end of the frying time.

5. 5

   Add wine and 200 ml water. At the end of the frying time, remove the roast and keep it warm. Cook broccoli and carrots in boiling salted water for about 10 minutes. Cook pasta in boiling salted water for about 8 minutes.

6. 6

   Pass soup vegetables and frying liquid from the roast through a sieve. Bring the liquid to the boil, stir in the sauce thickener. Season to taste with salt and pepper. Peel 1 onion and chop finely. Heat butter and sauté onion.

7. 7

   Drain the vegetables, let them drip off and toss in the hot butter. Mix in chopped herbs. Drain the pasta, let it drain. Serve roast with vegetables, noodles and sauce.