Turkey Roast with Mixed Vegetables

Ingredients

• 1.2 kg turkey roast (e.g., breast, ready to cook)
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 2 onions
• 3 Garlic cloves
• 3 sprigs rosemary
• 2 tbsp pitted black olives
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• 400 ml Poultry broth

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Wash, pat dry, salt, pepper the turkey, and sear it in a hot roasting pan with oil until golden brown on all sides. Wash the bell peppers, halve them, remove seeds and white membranes, and slice into wide strips. Peel the onions and cut thin rings. Peel the garlic and slice into thin wedges. Rinse the rosemary and shake dry.

3. 3.

   Remove the turkey from the pan and sauté the peppers with onions, olives, garlic, and rosemary, turning occasionally. Set aside. Stir in the tomato paste to the pan juices, let it brown slightly, then deglaze with wine. Add the broth and return the turkey to the pan. Roast in the preheated oven for 60–70 minutes. After 30 minutes of cooking, add the vegetables and herbs back into the pan.

4. 4.

   Slice the roast and arrange on a platter with the vegetables. Season the pan sauce, drizzle over the slices, and serve immediately.