At a glance
You're looking at a clever dish where turkey does most of the work overnight in a slow roast, leaving you just a few minutes of actual hands-on time to pull the meat, create a creamy cottage cheese sauce, and finish with fresh toppings. The trickiest part is planning ahead since the turkey needs about five hours to roast, but once that's done, everything comes together quickly into a luxurious, creamy main course.
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Roast the turkey thighs
Season the thighs with salt and pepper and roast them the day before, ideally overnight. Roast at 120°C for about five hours.
For this step
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Pull the meat apart with a fork
The roasted turkey thighs will be juicy and the meat will practically fall apart. Pull it apart with a fork right in the roasting pan, in the meat's own juices. Transfer the entire contents of the pan into a pot.
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Add cottage cheese and spreadable butter
Add the cottage cheese and spreadable butter. Stir well and add about 1 dl of water if needed. Heat over medium heat.
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