Hermine Wech

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Turkey with bread stuffing roasted whole, served on a bed of vegetables with rosemary sauce and baked potatoes

Tip: it is better to roast the turkey for longer at a lower temperature and to baste it liberally with juices – this will keep even the breast juicy.

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Turkey thigh with lentils and fried potatoes

Tip: use strong spices such as garlic, caraway etc. when seasoning turkey thighs – these are good on the dark meat!

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Roast turkey drumstick with baked potatoes and vegetables

Tip: pour dark beer over the meat several times – this gives the sauce an intensive taste.

Roast turkey wings served with root vegetables

Tip: the turkey will be particularly tender if roasted at a low temperature for a long time. Serve with a good white wine.

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Turkey breast meat processed for ham and brawn served on cress and salad

Tip: a quick snack and a great meal for hot summer days – or served as a starter.

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Turkey princess fillet in a potato crust served on leafy salad

Tip: roast the princess fillet gently beforehand to reduce the time needed for baking in the potato crust.

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Turkey schnitzel roll with tomatoes and leafy salad

Tip: surprise your loved ones with a real Austrian classic!

Turkey medallions on turmeric sauce with fresh green asparagus and chopped eggs

Tip: sauté medallions quickly and allow to simmer for longer in the sauce.

Turkey strips served in creamy mushroom sauce with sage gnocchi

Tip: sear the meat quickly and allow to simmer in the cream sauce – do not stew it. This will keep it tender and juicy.

Turkey goulash made with the thigh

Tip: don’t economise on onions and spices during preparation. Best accompanied by a cool beer.

Handmade turkey kebabs with grilled polenta served on wok vegetables

Tip: as the meat cooks quickly, these kebabs are ideal for grilling directly at the table.

Roast turkey thigh roll on beer and caraway sauce, served with green beans and bacon

Tip: allow the roll to rest on the chopping board for approx. 5 minutes after roasting – it will then be easier to remove the net.

Spiced roast turkey thigh roll on red wine sauce served with grape sauerkraut

Tip: this turkey roll should not be roasted at too high a temperature, otherwise the herb and spice mixture will become bitter and too dark.

Salt-turkey roll with sauerkraut and potato dumplings

Tip: a solid, hearty meal which calls for a good white wine.

Grilled turkey wings on peperonata

Tip: a roasting tin or barbecue foil is recommended if you want to cook the meat gently over an open fire.

Fresh turkey hearts in creamy puréed root vegetable sauce with vegetable strips and napkin dumplings

Tip: add white wine to round off the creamy sauce; you can also serve this at the table.

Glazed turkey liver on caramelised apple slices, served with leafy salad

Tip: pour Cognac over the turkey liver when glazing – this rounds off the taste. Serve with a good red wine.