Baked Turkey Thighs with Carrots and Carrot Top Pesto

Preheat the oven to 150 °C. Season the turkey thighs with salt and pepper on all sides and place them in a baking dish. Add the rosemary and 2 sliced garlic cloves. Brush the meat with 1 tablespoon of sunflower oil using a kitchen brush. Cover the dish with a lid or aluminum foil and place it in the preheated oven. Bake 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. Peel the carrots and cut them lengthwise. After the baking time has elapsed, remove the lid from the dish, add the cut carrots next to the meat, and return the dish to the oven. Increase the temperature to 180–190 °C and bake the meat with the carrots, uncovered, for 20 minutes, until golden.

While the turkey and carrots are browning, prepare the carrot top pesto. In a powerful blender, blend the well-washed carrot tops with the remaining 2 tablespoons of sunflower oil, walnut kernels, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining garlic clove. Serve the pesto alongside each portion of baked turkey and carrots.