Ingredients given below serve 20 individual “casseroles”:

1. wash 8 carrots. peel 10 medium potatoes cut in halves.
2. 2 nice shredded onions
3. cook carrots and potatoes in a pressure cooker with a little water. stop cooking approximately 10 minutes after your cooker starts to “sing”. once it cools down. cut your vegetables in squares about 2 to 3cm  (one inch). add salt and pepper.
4. add 2 table spoons of oil in a sauce pan, sauté the shredded onions.
5.  add potatoes, carrots and 250g table spoons of cream,  slow cook for 1o minutes.
6. fill 20 individual serving dishes.
7. spread 2 table spoons of olive oil, salt pepper and 2 table spoons of taragon on this 5 kg turkey. wrap in aluminium foil .
8. cook in the oven at 205° for 1 hour.
9. open the aluminim foil. spread 250g of cream on the turkey.
10. cook it for an extra 40 minutes. shut the oven off. the turkey will continue to cook in the electric shut off oven for an extra hour.
11. Depending on the quantity you want to serve, you can choose a smaller or larger individual size dish. Cut the turkey in chunks. Garnish the chunks of turkey over the vegetable base, then  pour over one  to two table spoons of the turkey juice.
12. An alternative to serve this turkey casserole: cover with a puff pastry sheet. bake for 12 minutes at 220°.

Pictures: 12 different steps to cook this moist and yummy taragon turkey. Enjoy and Merry Christmas!