Roast Turkey with Vegetables and Mashed Potatoes
- For the turkey and vegetables
- 1 kilogram
Turkey breast (approximately 2 pounds)
- 1 jar
black Olive pesto (About 150 grams, or approximately 5 ounces)
- 1 bunch
- 50 grams
grated Parmesan (approximately 2 ounces)
- 50 grams
black Olives (approximately 2 ounces)
For the turkey and vegetables: Wash turkey breast and pat dry with paper towel. Cut open the turkey breast lengthwise and season with salt and pepper on both sides. Brush the olive pesto on the inside and season with the basil leaves and Parmesan. Close turkey breast and tie with kitchen twine. Peel carrots and onions and cut into bite-size pieces. Place turkey breast, vegetables and olives in a roasting bag and close. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes.
For the potatoes: Bring to boil and cook for 20-30 minutes in salted water. Drain and mash. Season with salt and nutmeg. Heat milk, and mix butter and milk in with potatoes. Remove turkey breast from roasting bag and slice. Serve with the roasted vegetables, olives and mashed potatoes. Gravy may be added if desired.