Roast turkey with onions

Ingredients for 4 servings:

• 1 small turkey breast (approx. 1.2 kg)
• Salt and pepper, white
• 100 g breakfast bacon, sliced
• 4 onions
• 2 stalk(s) leeks
• 400 g mushrooms
• 6 tomatoes
• ⅛ liter vegetable broth
• a few sprigs of thyme for garnishing
• Grease for the tray

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 15 minutes

light and delicious

Wash the turkey breast and pat dry. Season with salt and pepper and cover tightly with bacon. Place on a greased roasting pan. Roast in a preheated oven at 150°C (top/bottom heat, fan oven not suitable) for about 1 hour. In the meantime, peel the onions and cut into wedges. Trim, wash, and ring the leeks. Trim the mushrooms, wash the tomatoes, and quarter them according to size. After 1 hour of cooking, add the vegetables and broth to the roasting pan. Cook for another 30 minutes, turning occasionally. Season with salt and pepper. Then increase the oven temperature to 200°C and cook for a further 20 minutes. Let the roast rest in the switched-off oven for about 15 minutes, then slice. Arrange the roast and vegetables with the broth on a platter. Garnish with thyme. Serve with boiled potatoes.