Turkey roll roast

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash, drain and sort the spinach. Peel garlic, press it through the garlic press or chop it very finely. Wash the turkey meat and pat dry. Season with salt and pepper. Spread spinach on top. Season with garlic. Roll up everything to a roulade, fix it with wooden sticks and additionally wrap it tightly with kitchen string.

2. 2

   Place on the fat pan of the preheated oven (electric: 200 °C/ gas: level 3) and roast for about 1 1/4 hours. In the meantime, clean, wash and halve the beans for the vegetables. Peel and wash the carrots and cut them into thin sticks. Cook in boiling salted water for about 15 minutes. Wash and chop parsley. Chop nuts as well. Drain vegetables. Melt the fat shortly before serving. Add vegetables, nuts and parsley. For the turkey roulade, clean, wash and roughly dice the soup greens. During the last 20 minutes add to the fat pan. Deglaze with 1/2 litre water. Remove the turkey roast from the fat pan and keep warm.

3. 3

   Melt the fat shortly before serving. Add vegetables, nuts and parsley. For the turkey roulade, clean, wash and roughly dice the soup greens. During the last 20 minutes add to the fat pan. Deglaze with 1/2 litre water. Remove the turkey roast from the fat pan and keep warm. Pour roast stock through a sieve. Stir in crème fraiche. Bring to the boil briefly, add sauce thickener, bring to the boil again. Season with salt and pepper. Cut the roast open, arrange on a plate with some sauce and the vegetables. Garnish with parsley. The rest of the sauce extra is enough

4. 4

   Pour roast stock through a sieve. Stir in crème fraiche. Bring to the boil briefly, add sauce thickener, bring to the boil again. Season with salt and pepper. Cut the roast open, arrange on a plate with some sauce and the vegetables. Garnish with parsley. The rest of the sauce extra is enough