Roast Turkey

For the roast turkey, rub the meat well with thyme salt and paprika. Finely chop the vegetables (onion, carrot, celery root and parsley root). Heat the oil in a roasting pan.

Sauté the finely chopped vegetables and brown the meat well on all sides, pushing the vegetables a little to the side. At the end, add the tomato paste and then pour the soup and add the rosemary and thyme.

Roast in a preheated oven at 180 °C for about 1 1/2 hours. At the end take out the meat, pour the juice a little bit and then strain.

Depending on the thickness, dilute with soup and thicken with cornstarch. Serve the meat with juice and rosemary potato and salad to taste.

Preparation Tip:

Other side dishes of your choice also go well with the roast turkey.

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