Having picked up a rolled 1.5kg piece of turkey breast at a bargain price the other week, I went in search of a suitable recipe for how to roast it – it needed to be something not too awfully complicated and that wouldn’t mean spending the entire afternoon in the kitchen. After quite some searching around and drawing a blank, M found this recipe (in German) and we decided to follow it. I haven’t found a direct equivalent in English so am going to write up my version of it here, including some modifications to the original. It was amazingly tasty, and the best thing about it was that you had the meat, vegetables and a magically generated gravy all in one roasting tin…
Stuffed rolled turkey joint with vegetables
Ingredients2-3 cloves of garlic, cut into slivers 75g fresh spinach (we actually used a bag of baby-leaf salad, containing spinach, chard and rocket)
a medium-sized onion, finely chopped 125g mozzarella, diced (I might try feta next time)
1.3-1.5kg rolled turkey joint (the original recipe suggested the piece should be about 3cm thick) 6 slices Parma ham (or equivalent variety) 2tbsp olive oil 750ml chicken stock 200ml dry white wine 1kg root vegetables, cut into largish bite-sized chunks (I used potatoes, carrots, celeriac) 250g shallots, peeled (halved or quartered if larger ones) several peeled, whole cloves of garlic (optional) fresh thyme
1. Preheat the oven to 175°C or equivalent. Roll out the turkey on a chopping board. Make small incisions in it and push the garlic slivers into these. Then lay the ham slices over the turkey, followed by the spinach leaves (removing any thick stalks beforehand), chopped onion and mozzarella. Season with salt and pepper, and you could also sprinkle over some thyme. Then roll up the turkey as tightly as you can and tie it up securely with kitchen string. Place in the centre of a generously sized roasting tin (any stuffing that fell out during the rolling process can be placed under the joint) and brush with olive oil – you might not need the whole 2tbsp if the turkey still has skin on it. Mix the chicken stock and wine in a jug and ladle some of this over the meat before putting it into the oven for 45 minutes. You will probably need to ladle over some more of the liquid once or twice during this time so that the bottom of the pan doesn’t dry out and burn.
2. When the 45 minutes have elapsed, add the vegetables to the tin, along with some fresh thyme and the rest of the reserved liquid. Give the veg a good stir in the juices, then return the pan to the oven for another 45 minutes.
3. Leave the meat to rest briefly when it is done, then cut into thick slices and serve with the vegetables and gravy.