Turkey pulp with baked new potatoes ~ 300 ~

I prepared the meat and potatoes separately.

As I saw at Mrs. Maria's, these carrots are in vogue, mini-carrots, so I asked Gaby to come and say "and these carrots, have you become rabbits?".

Not yet, but who knows.

First I took out the bone without the pulp, it will fry much better like this.

I mixed the chicken spice with the mustard, the pepper and a little oil. With this mixture I covered the turkey pulp well. I put the marinated pulp in a steak bag together with the garlic and rosemary sprigs. We also squeeze the lemon juice.

I left it to marinate overnight in the refrigerator.

The next day, I took the pulp out of the fridge, added a little more soy sauce, cut the apples into quarters (I took out the seeds), cognac, closed the bag, made a few holes with a needle and put it in a tray in which I put a little water.

I put the tray in the oven for an hour.

After an hour, I opened the bag and emptied the contents into a tray, put some baby carrots next to it and put the tray back in the oven for an hour.

From time to time I sprinkled the meat with the sauce from the tray.

Towards the end I sprinkled paprika and put a spoonful of honey for a more pleasant appearance.

It is ready when the meat is sufficiently penetrated and is nicely browned.

I peeled the potatoes, cut them coarsely, but you can leave them whole if they are not too big. I sprinkled salt, pepper, garlic powder, paprika and oil on top. I mixed well to cover with oil and spice, I put a few sprigs of rosemary and put them in the oven after covering the tray with aluminum foil. After half an hour I took the foil and sprinkled the paprika and finely chopped greens.

I put them back in the oven until they softened and got a nice color.

The meat was delicious red, the first new potatoes of this year are just as tempting, soft and fragrant, we also have vegetables for a seasonal salad, so what could be more wonderful for a Sunday meal.

Good appetite !!!