Grate the lime zest – preferably with a zester. Cut the fruit in half and squeeze. Remove the peel from the ginger and grate it as well – remove the fibrous parts. Peel the garlic cloves and press through the press, mix with the lime zest, juice and ginger and rub the turkey with it and season with salt, wrap in foil and marinate in the refrigerator for at least 1 hour, preferably overnight. Save any leftover marinade.
Rinse the arugula and parsley, shake dry and cut off the hard stems. Put the greens together with the remaining marinade, the breadcrumbs and the cream cheese in a wide bowl. Blend with a hand blender, add salt and pepper. Finally, crumble the feta and stir in. 3.
3. preheat the oven to 150 °C. Dry the marinated turkey, make three parallel incisions about 2 cm deep on the top side. Sear briefly on all sides so that the meat pores close. Brush with the cheese mixture, pressing the amount into the incisions – this keeps the meat juicy. Place in hot oven.
4. roast turkey at 150 degrees 1 and a quarter hours uncovered. If the drippings get too brown, pour on a little clear soup. Next, turn off the heat and let the turkey sit for 15 minutes. Lift out of the pan, blend the stock with a blender, perhaps diluting with a dash of milk in the process, season to taste. Serve the roast in the sauce.
Serve with: “Spring Ratatouille with Garlic Blue
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