Roasted turkey thigh with carrots and carrot tops

Preheat the oven to 150 °C. Season the turkey on all sides with salt and pepper and place it in a baking dish. Add rosemary and 2 cloves of garlic sliced. Using a basting brush, 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.

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, remove the lid from the baking dish, add the cut carrots to the meat, and return to the oven. Increase the temperature to 180–190 °C and roast the meat with carrots uncovered for 20 minutes until golden brown.

Before the turkey with carrots is roasted, 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. Then serve the pesto with each portion of turkey and carrots.