Turkey roast beef

Ingredients for 4 servings:

• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 3 small onions
• 6 garlic cloves
• 1 tsp black pepper
• 1 ½ kg turkey breast in one piece
• 40 ml olive oil
• Fleur de Sel
• 500 g potatoes
• 1 liter vegetable oil for frying
• 100 g mixed herbs (parsley, chervil, tarragon, wild garlic)
• 2 tbsp Dijon mustard
• Remoulade as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 4 hours 30 minutes

First, rinse the rosemary and thyme and pick off the needles/leaves. Peel and halve the onions and garlic. Then wash the turkey breast and pat dry. Marinate it with olive oil, herbs, pepper, onions, and garlic in the refrigerator for about 2 hours. Then season with salt and sear in a large pan, first on one side and then on the other. Wrap in aluminum foil, insert a meat thermometer, and cook in a preheated oven at 120°C for about 60 to 90 minutes. When the roast has an internal temperature of 70°C, the meat is cooked through and beautifully tender. Once the roast is out of the oven, let it rest in the aluminum foil for about 20 minutes. Now peel the potatoes and use a spiralizer to make potato spirals. Alternatively, you can also cut them into thin slices with a knife. Heat vegetable oil to approximately 180°C and fry the spiral fries/potato slices for 4 to 5 minutes. Remove and season with salt. Finally, wash the herbs, pluck the leaves from the stems, and finely chop. Brush the turkey roast with mustard and toss in the herbs. Now simply slice the turkey and serve with the spiral fries. Remoulade sauce is delicious with it.