Grüner Veltliner

Herb roast turkey with creamed mushrooms

Why is it a good match? Roast turkey is rather lean and has a delicate, juicy texture. Grüner Veltliner brings a lively acidity that doesn't make the meat seem dry, but rather emphasizes its tenderness.

 

Ingredients list

 

3	onion(s)
2 tbsp	oil
3 tsp	Herbs
750g	mushrooms
1 kg	turkey breast
something	Salt
something	pepper
2 tsp	Chicken broth
800 g	Potatoes)
½ bunch	Parsley
100 ml	Crème fraîche or crème balance
2 tbsp	Sauce thickener if required
500 ml	Water

 

preparation

 

Peel and finely dice the onions. Fry 1/3 of the diced onions in 1 tablespoon of hot oil until translucent. Briefly fry the dried herbs. Set aside. Clean the mushrooms and wash them if necessary.

Wash the meat and pat dry, season with salt and pepper. Brown it all over in 1 tablespoon of hot oil in a roasting pan. Add the remaining onions and mushrooms and fry briefly. Season with salt and pepper. Spread the herb mixture over the meat. Dissolve the broth in approximately 500 ml of water and gradually add it.

Roast uncovered in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for approx. 1 hour.

Peel and wash the potatoes. Cover and boil in salted water for about 20 minutes. Wash and chop the parsley.

Remove the meat and let it rest briefly. Refine the meat juices with crème fraîche or crème fraîche. Thicken with sauce thickener if desired and season to taste.

Drain the potatoes and sprinkle with parsley. Arrange everything on plates and serve immediately.