Roast Turkey with Lemon Remoulade and Potatoes
Ingredients
- For the roast turkey
- 1 kilogram Roast turkey
- 4 Tbsps lemon juice
- 2 tsps honey
- 7 Tbsps olive oil
- 3 tsps rosemary (chopped)
- salt
- peppers
- 50 grams butter
- 250 grams vegetable stock
- For the lemon remoulade
- 2 egg yolks
- 1 tsp Mustard
- 2 Tbsps lemon juice
- 175 milliliters vegetable oil
- 75 grams Natural yogurt
- 1 Pickled cucumber
- 1 onion
- 2 tsps Caper
- ½ bunch Chives
- 1 generous pinch grated Lemon peel
- 1 hard-boiled egg
- salt
- peppers
- Lemon peel (for garnish)
- For the roast potatoes
- 800 grams cooked Boiled potato (from the day before)
- 40 grams butter
- peppers
- salt
Preparation steps
For the roast turkey: Rinse turkey with cold water and pat dry. Combine lemon juice, honey, oil and rosemary into a marinade. Season with salt and pepper and coat turkey with it. Cover turkey and let rest about 20 minutes. Preheat oven to 200°C (approximately 400°F). Heat butter in a ovenproof pan, brown turkey on both sides and cook in oven for about 1 hour 15-30 minutes. Turn turkey from time to time and sprinkle with a little vegetable stock, so it does not dry out. After the end of cooking, wrap turkey in aluminum foil and let rest in the switched off oven for another 5 mintues before cutting.
For the lemon remoulade: Combine egg yolks, salt, pepper, mustard, lemon juice. While constantly stirring, drizzle oil. Peel onion and finely chop onion and cucumber, fold into the mayonnaise. Stir in yogurt. Rinse chives, cut into small rings. Set aside some of the chives and some capers for garnish. Fold remaining chives and remaining capers into the remoulade mixture, season with lemon zest, salt and pepper. Peel, chop and mix in hardboiled egg.
For the potatoes: Peel the potatoes and cut into slices.
Melt butter in a large frying pan, add potato slices and fry until golden brown. Season with salt and pepper. Serve with craved turkey garnished with lemon remoulade.
