Roast Turkey with Herb Crust

Wash turkey breast and pat dry. Pour brandy into an injection syringe (available in the pharmacy) and inject the chest with brandy several times. This keeps the meat juicier and gives it an aromatic taste.

Wash the herbs and shake dry. Heat the oil in a pan and fry the meat vigorously all around with the thyme and rosemary sprigs. Remove and wrap with the twigs in aluminum foil.

Peel the garlic and dice finely. Crumble the toast, finely chop the tarragon. Now mix with the breadcrumbs, garlic and mustard. Preheat the tube to 180 ° C (convection 160 ° C). Remove the meat from the foil and coat with the bread and herb paste. Put in a roasting pan and put flakes of butter on top.

Finish roasting in the oven in approx. 20 minutes. In the meantime, clean the vegetables and heat the meat stock. Add some chopped vegetables. Cut the remaining vegetables into fine strips and cook in a little salted water.

When the vegetables in the stock are done, pass everything through a sieve. If necessary, add a little sauce thickener to thicken. Slice the meat and serve with the vegetables, sauce and bread dumplings.