Stuffed turkey roll roast

Name: Stuffed turkey roll roast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 collar Spring onions; 10 Stem(s) Marjoram; 1.2 kg Turkey breast (let the butcher cut it into a roast roll); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Mustard; 1 TABLESPOON Sunflower oil; 2 TABLESPOONS liquid honey; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 collar Spring onions
10 Stem(s) Marjoram
1.2 kg Turkey breast (let the butcher cut it into a roast roll)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Mustard
1 TABLESPOON Sunflower oil
2 TABLESPOONS liquid honey
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Onions clean, wash and cut into rings. Wash marjoram, shake dry, remove leaves from the stalks and chop. Wash meat, dab dry, season with salt and pepper. Coat with mustard. Spread half the marjoram and onions on top. Roll up turkey breast and tie up with kitchen string.
2
Heat 1 tablespoon of oil in an ovenproof pan or roasting pan. Brown the roast all around for about 10 minutes and continue to braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for another 45-60 minutes. Mix honey and the rest of the chopped marjoram and brush the roast with it 5 minutes before the end of the roasting time. Remove the meat, wrap in aluminium foil and leave to rest for approx. 10 minutes. Cut the roast into slices
3
10 minutes waiting time