Roasted Turkey Thigh with Carrots and Carrot Tops

INSTRUCTIONS

• 1
  Preheat the oven to 150 °C. Salt and pepper the turkey on all sides and place it in a baking dish. Add rosemary and 2 cloves of garlic sliced. Use a brush to coat the meat with 1 tablespoon of sunflower oil. Cover the baking dish with a lid and place it in the preheated oven. Roast the turkey for 55–65 minutes (depending on the thickness of the thighs) at 150–160 °C.
• 2
  Meanwhile, prepare the carrots: cut off the tops and save them for later. Clean the carrots and cut them lengthwise. After the time has elapsed, uncover the baking dish, add the sliced carrots to the meat, and return it to the oven. Increase the temperature to 180–190 °C and roast the meat with the carrots uncovered for 20 minutes until golden.
• 3
  While the turkey and carrots are roasting, prepare the carrot top pesto. In a powerful blender, blend the carrot tops with 2 tablespoons of sunflower oil, walnuts, 1 tablespoon of salt, ½ teaspoon of pepper, and the remaining 1 clove of garlic. Serve the pesto with each portion of turkey and carrots.