How to make
Cut the turkey meat into large strips and drizzle them with lemon juice and black pepper. Rub them well and leave them for 2-3 hours in the refrigerator, by covering the container with foil to freshly store them. I used the meat from 3 deboned turkey legs, but you can also use breasts.
Peel the vegetables for the broth and cut them into two or 4 pieces each. You can enrich the broth with others of your choice and you can also add a pinch of garlic powder. Pour plenty of water, add a little salt, add a spoonful of olive oil and cook for about 30 minutes.
Strain the prepared broth and keep it warm over very low heat.
Heat a large pot with the butter and a tablespoon of olive oil in it. When heated, fry the pieces of meat, until they're lightly browned along with the rosemary.
Add the flour, by reducing the heat beforehand and stirring for at least a minute. Then slowly pour the broth (about 1.2 liters), while stirring constantly.
Let the fricassee simmer over medium heat until it thickens, but not too much. If you suspect that the meat is not ready, add a little broth and continue cooking.
Remove it from the heat and wait a few minutes for the temperature to drop.
Beat the yolks with a pinch of salt, yogurt and cream. Add a few ladles of the hot dish to this mixture and then return everything into the pot. Stir and if desired, thicken it on low heat for about 10 minutes or serve it immediately, by garnishing each serving with sprigs of fresh, fragrant rosemary.
If you prefer, cut half or the whole cooked carrot very finely in the fricassee.
Enjoy your meal! The fricassee with turkey and rosemary is very tasty.
