Description

Ingredients:

• Turkey breast (boneless) – 1.5 kg
• Salt – 15 g (to taste)
• Freshly ground black pepper – 5 g (to taste)
• Garlic powder – 5 g
• Onion powder – 5 g
• Fresh herbs (e.g., thyme, rosemary, sage) – 30 g (chopped)
• Butter – 50 g (softened)
• Olive oil – 30 ml
• Vegetables for roasting (carrots, onions, celery) – 500 g (optional)
• Chicken/vegetable stock – 250 ml (for basting)

Instructions

Step 1: Prepping the Turkey

1. Flatten the Turkey Breast: Place the turkey breast skin-side down on a cutting board and use a meat mallet or rolling pin to gently pound it to an even thickness (about 2 cm thick).
2. Season the Turkey: Mix the salt, pepper, garlic powder, onion powder, and fresh herbs in a bowl. Rub the softened butter all over the turkey breast, then sprinkle the seasoning mixture evenly over the turkey.

Step 2: Roll the Turkey

1. Roll: Carefully roll the turkey breast starting from one end to the other, keeping it tightly rolled to maintain its shape. Use kitchen twine to tie the roll at 5 cm intervals.

Step 3: Prepare for Roasting

1. Searing (Optional): In a large skillet over medium-high heat, add olive oil and sear the rolled turkey breast for about 2-3 minutes on each side until golden brown. This adds a nice color and flavor.
2. Prepare Vegetables: If using, chop the roasting vegetables and place them in a roasting pan. They’ll add flavor to the turkey drippings.

Step 4: Roasting

1. Preheat Oven: Preheat your oven to 180°C.
2. Roast the Turkey: Place the rolled turkey breast in the roasting pan on top of the vegetables. Pour the chicken/vegetable stock around the turkey to keep it moist.
3. Cook: Roast in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 75°C when checked with a meat thermometer. Baste the turkey with the pan juices every 20-30 minutes for added moisture.

Step 5: Resting and Serving

1. Rest: Once the turkey is cooked, remove it from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes before slicing. This helps the juices redistribute throughout the meat.
2. Serve: Slice the turkey roll into medallions and serve with your favorite sides and gravy made from the pan drippings.

Tips

• Use a meat thermometer for the best accuracy in checking the turkey’s doneness.
• Feel free to customize the filling ingredients, including dried fruits, nuts, or different herbs, based on your preferences.