Stuffed turkey roll roast (Easter brunch)

Name: Stuffed turkey roll roast (Easter brunch)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 1 collar Carrots; 7-10 Tbsp Salt; 3 TABLESPOONS medium hot mustard; 4 TABLESPOONS clear honey; 1 collar Chervil; 2 Federation Spring onions; 2 kg Turkey breast (let the butcher cut it into a roast roll); 7-10 Tbsp black pepper; 500 ml Chicken bouillon; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 8

1 collar Carrots
7-10 Tbsp Salt
3 TABLESPOONS medium hot mustard
4 TABLESPOONS clear honey
1 collar Chervil
2 Federation Spring onions
2 kg Turkey breast (let the butcher cut it into a roast roll)
7-10 Tbsp black pepper
500 ml Chicken bouillon
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the carrots. Steam 3 carrots in a little salt water for 6-8 minutes. Take them out and let them drip off. Mix mustard and 2 tablespoons honey. Wash the chervil, dab dry, set aside some for garnishing, chop the rest coarsely.
2
Clean and wash the spring onions. Wash the meat, dab dry and season with salt and pepper. Spread with mustard sauce. Place cooked carrots and 2 spring onions on the narrow side. Sprinkle chervil on the meat plate.
3
Roll everything up tightly and tie up with kitchen string. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 3/4 -2 hours.
4
Little by little pour on the stock. In the last 45 minutes, spread the remaining carrots around the roast. In the last 15 minutes add the remaining spring onions and brush the roast with 2 tablespoons of honey. Serve the roast with vegetables and broth.
5
Garnish with chervil set aside.