Step 1

Pat the turkey dry with a paper towel and fry on all sides until browned in vegetable oil. Transfer to a heatproof pan.

Step 2

Coarsely dice the parsley root, carrots, celery root, potatoes and shallots.

Step 3

Fry in vegetable oil and arrange around the turkey.

Step 4

Add garlic, salt, pepper, thyme, rosemary and bay leaf.

Step 5

Fill everything with a mixture of grainy mustard, wine, water, sugar and salt.

Step 6

Bake the turkey with root vegetables under a lid at 170 degrees for 1,5-2 hours. Bon appetit.