Cut the Roast Turkey fillet 2/3 lengthwise, 2 times.
Divide the slices of traditionally-Smoked Turkey fillet and the old cheese into the incisions.
Tie up the roast. Roast the Orloff roast for 35 min. at140°C.

Wash the turnips and both types of carrots. Cut the turnips into half-moon shapes, mix the turnips and carrots with olive oil, pepper and sea salt. Roast the vegetables in a preheated oven at 180°C. for ± 20 min.

Cut the butternut in 2 and remove the seeds. Cut the flesh into equally-sized slices and season with sea salt & pepper. Add a dash of olive oil and mix. Bake the pumpkin for 10 min. in an oven at 180°C. 

Wash the potatoes and cut into moon-shaped slices. Boil until “al dente” in salted water and mix with some olive oil and Herbes de Provence.
Roast the potatoes for ± 10 min more in an oven at 180°C.

Season the brown gravy with pepper and salt.

Arrange everything attractively on a platter.