Thaw the Turkey roulade in the fridge and roast in an oven at 180°C for ± 55 minutes to a core temperature of 65°C.

Peel and cook the potatoes in salted water, drain when they are soft. Dry the potatoes over the heat and mash through a stirring sieve/food mixer. Add the egg yolks, butter, pepper, salt and nutmeg and mix well. Pipe the mashed potato into the shape of a snowman using a piping bag and a plain nozzle, and decorate with a piece of carrot and red peppercorns.
Bake the snowman in an oven at 150°C for ± 15 minutes.

Fry the turkey lardinettes® in a knob of butter and add the sliced peaches. Fry briefly and add the brown gravy. Let it cook for a while and season.

Slice the Turkey roulade and arrange everything attractively on the plate and finish with the fines herbes. Finish the snowman with a little fleur de sel.