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Full turkey roast with paprika recipe

Full turkey roast with paprika

Full turkey roast with paprika
- 1 filled turkey fillet (± 1.5 kilogramme, diepvriesvlees)
- 175 g fresh cheesecheese cheese with chive
- ± 3 eetl. paprikatapenade (crema di peperoni, jumbo derrick eel)
- 400 ml kalfsfond (jumbo derrick eel)
- 2 eetl. butter
- salts pepper and
- instantsausbinder
Arrange the frozen roast in a furnace dish. Divide there 2 eetl. butter on top of.

Drawer the dish in a furnace preheated on 225 °C and late colours the flesh during 40 minus. 200 ml pour kalfsfond and reduce the temperature to 180 °C. leave still 1 you 20 minus à 1 you 50 minus further yarn (dependent on the cross-section). Sprinkle regularly with braadvocht. Flesh is done if the leading vocht is clear, when you prick with a needle.

Obtain the roast from the furnace dish and leaves resting whereas you make the sauce. Pours the rest of the kalfsfond in the furnace dish, scrapes the braadresten separately and pours by a screen in a pan. Bring to cook with the fresh cheesecheese cheese and klop to gladde sauce. 2 minus lets cook through well. Rudder by it and brings the paprikatapenade on taste with pepper and salts
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