Roast turkey in whiskey mushroom sauce

Ingredients for 4 servings:

• 1 whole turkey breast (approx. 1 – 1.3 kg)
• Raw ham or bacon as required
• 1 tbsp mustard
• 1 tbsp oil
• 1 tbsp honey
• 2 stalk(s) leek, sliced
• 2 large carrots, peeled, sliced
• 200 ml vegetable stock
• marjoram
• Thyme
• pepper
• 2 tbsp butter
• 8 shallots, finely diced
• 4 cloves garlic, finely diced
• 4 tbsp tomato paste
• 500 g fresh mushrooms, quartered
• 2 peppers, red, thinly sliced
• 300 ml gravy
• 50 ml whiskey
• ½ tsp salt
• 1 tsp paprika powder, mild
• ½ tsp curry
• 200 g sour cream
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 180°C. Wash and prepare the vegetables. Wash the turkey breast, pat dry, and rub with salt on all sides. Mix the mustard, oil, and honey, rub it onto the meat, place it in a large casserole dish, cover with ham slices, and roast in the oven for about 30 minutes. Then arrange the carrots and leeks around the meat and roast for another 50-60 minutes. Season the vegetable stock with pepper, marjoram, and thyme, and baste the roast with it every 15 minutes. Meanwhile, fry the shallots in butter in a pan, add the garlic and tomato paste, and sauté briefly, then add the mushrooms and chili peppers. Deglaze with the meat juices and whiskey, and season with salt, paprika, and curry powder. Keep the meat warm after cooking. Purée the carrots and leeks and add them to the whiskey and mushroom sauce along with the sour cream to thicken it. Garnish the sliced ​​roast and the whiskey mushroom sauce with chopped parsley and serve with spaetzle or rösti.