Roasted turkey with baby potatoes and cherry tomatoes

2 people / Easy / 30 minutes

An easy recipe that will work for both a daily lunch/dinner and a special occasion with guests!

*The turkey recipe was shared with us by Bea Macaya on one of her visits to OTOMI, and the cherry tomatoes garnish was inspired by Romy Torrent. We thought it was a perfect combination!

INGREDIENTS:

For the turkey:

- 1 turkey sirloin (if it is to present to guests you can buy a turkey breast and put a net on it, it will be better presented)

- Maggi juice (it is the secret of the recipe)

- Tarragon mustard (we recommend using LOUIT mustard)

- Extra Virgin Olive Oil

- White wine

- Provence herbs

- Salt and pepper

For the garnish:

- Cherry tomatoes

- Baby potatoes

- Salt, pepper and herbs

- Sugar

- Oil

ELABORATION: 

Cherry tomatoes preparation (* you can do it the day before):

Cut the tomatoes in half and add a dash of oil, a pinch of salt, half a tablespoon of sugar and plenty of oregano. Put them in the oven at 180 degrees fan mode until you see that they are poached (approx. 1 hour).

For the turkey sauce:

In a bowl add 4 tablespoons of oil, a dash of white wine, a dessert spoon of mustard, salt, pepper and herbs as desired and two tablespoons of Maggi juice. Mix it well.

Turkey preparation:

Place the turkey on a baking tray along with the baby potatoes cut in half and pour the previously prepared sauce on top.

Put the turkey in the oven for 20 minutes at 180 degrees in fan mode and serve.

ENJOY!