Roasted turkey drumstick with carrots and carrot top pesto

Name: Roasted turkey drumstick with carrots and carrot top pesto
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 1 kg turkey drumstick; 400 g bunched carrots with tops; 3 cloves of garlic; 1 tbsp fresh rosemary; 3 tbsp sunflower oil; 100 g walnut kernels; 1 pinch of salt PL; 1 pinch of ground black pepper PL

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Under an hour

Knuspr-Küche

Genießen Sie eine saftig gebratene Putenunterkeule, die im Ofen perfekt gegart wird. Begleitet von röstfrischen Bundmöhren und einem aromatischen Pesto aus dem frischen Karottengrün und knackigen Walnüssen, ist dieses Gericht nicht nur nachhaltig, sondern auch ein echtes Geschmackserlebnis. Ein leichtes und gesundes Mittagessen für die ganze Familie!

Preparation method

Ingredients overview

1 kg turkey drumstick
400 g bunched carrots with tops
3 cloves of garlic
1 tbsp fresh rosemary
3 tbsp sunflower oil
100 g walnut kernels
1 pinch of salt PL
1 pinch of ground black pepper PL

Preheat the oven to 150 °C. Season the turkey drumstick with salt and pepper on all sides and place it in a baking dish. Add the rosemary and 2 sliced garlic cloves. Brush the meat with 1 tbsp of sunflower oil. Cover the dish with a lid and cook in the preheated oven for 55–65 minutes (depending on the thickness of the drumstick).

In the meantime, prepare the carrots: cut off the green tops and set them aside for later. Clean the carrots and cut them in half lengthwise. After the cooking time, remove the lid from the baking dish, add the carrots to the meat, and put it back in the oven. Increase the temperature to 180–190 °C and roast everything uncovered for about 20 minutes until golden brown.

While the turkey and carrots are in the oven, prepare the pesto. Thoroughly wash the carrot tops and finely puree them in a powerful blender with 2 tbsp of sunflower oil, the walnut kernels, 1 tsp of salt, ½ tsp of pepper, and the remaining garlic clove. Serve the pesto with each portion of the roasted turkey and carrots.