Deliciously stuffed turkey roast ist a nice treat for the whole family. And it’s not difficult. Adapt the filling as you like, we will show you many delicious options. Try our roast turkey roll recipe right away.
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Wrapping your turkey roast
You can either wrap your roast in thick twine or buy a ready-made rolled roast neting. It is easy to wrap your roast.
- To do this, first tie a tight loop with knots around the top of the roast, leaving one end long.
- Pull the string down about an inch on one side, hold it in place with a finger, and wrap the rest of the twine around the entire roast once more. Pull the end through the “crease” you’re pressing down with your finger and pull everything together.
- Repeat these steps until the entire roast is wrapped, tying a tight knot at the end.
You can also use a ready-made rolled roast net. All you have to do is cut it lengthwise and tie it in a knot.
In our recipe we use tomatoes, spinach and mozzarella, but you can stuff your turkey roast with almost anything. Also try:
- spread with mustard and top with chopped apricots and fresh sage.
- peppers and onions.
- rocket and cream cheese.
- Top with blanched savoy cabbage leaves and fill with steamed mushrooms.
- Fill with fresh wild garlic and sour cream.
- Fill with mushroom ricotta: stew mushrooms with garlic; stir an egg yolk into the ricotta cheese, season with salt and a little nutmeg, then brush the meat with it and top with the mushrooms.
- Thinly sliced pesto and parmesan cheese.
- Thin, blanched carrot and zucchini slices and fresh thyme.
When is a turkey roll roast done?
Turkey meat should reach a core temperature of 165°F, i.e. be cooked through.
Which meat for turkey roast?
When preparing a turkey roast, it is best to use a large cut of meat, such as the breast or leg. The drumstick, or thigh, is considered dark meat and has a stronger flavor and higher fat content than breast meat. This results in a juicier turkey roast.
Cut the meat for turkey rolls yourself
- To prepare your turkey meat, start by making a long, lengthwise cut on the side with a sharp knife. Cut in until you have a 1cm thick slice, which can be set aside.
- Slowly slice through the leg, being careful not to cut it too thin. The thickness of the meat should decrease until it is fully opened.
- It’s important to not slice the meat too thinly, as the fat content can cause it to fall apart easily.
When preparing a stuffed turkey roll roast, you can cook the side dishes in the same casserola tin. try to place your turkey roll roast on a layer of cut potatoes and root vegetables.
However, other side dishes such as mashed potatoes, french fries or even fresh bread can also be served. As for vegetables, you have a variety of options such as mixed vegetables, steamed spinach, creamy Brussels sprouts, mixed oven-roasted vegetables or pumpkin.
Choose what you like the most.
Turkey Roll Roast with Tomato and Mozzarella Stuffing
- 2 lb turkey breast fillet or leg cut for roll roast
- 2 cups baby spinach or frozen spinach
- 1 cups mozzarella cheese firm
- 1 onion
- 2 garlic cloves
- 1 lb tomatoes fresh
- 7 oz dried tomatoes in oil
- 1 cups breadcrumbs optional
- 1 carrot
- 2 cups poultry broth
- 7 oz heavy cream or sour cream
- 7 floz white wine
- Salt & pepper
- Preheat oven to 375 °F.
- Wash spinach if necessary (thaw frozen spinach). Peel tomatoes by placing them in a heatproof bowl and pouring boiling water over them. Let stand for about 3 minutes. Then the skin can be easily peeled off with a small knife. Dice tomatoes finely. Cut the carrot into large pieces.
- Remove the mozzarella from the packaging and drain the canned, dried tomatoes slightly. Cut both into small pieces. Now mix the canned tomatoes with the mozzarella cubes.Peel the onion and garlic and cut them finely.
- Heat some oil in a frying pan and fry the onion. Now add the spinach and garlic. If you are using thawed spinach, make sure it is well drained before adding it. Simmer everything together for a few minutes.
- After cooling, mix the spinach mixture with the mozzarella mixture. Season with salt, pepper and nutmeg.
- Season the inside of the prepared turkey roll roast with a little salt and pepper. Spread the filling evenly on the meat. Roll up the roast with a net or cooking twine. Now roll the turkey roll roast in breadcrumbs if desired.
- Heat oil in a oven-proof pan or casserole. Brown the roll roast well on all sides. Then add the carrot pieces and the tomato cubes, fry briefly and then extinguish with white wine. Pour the heated broth over it.
- Place the roll roast in the oven and roast it open for about 40 – 50 minutes. Occasionally pour the fond over it. Stick it briefly to check if it is done. No meat juice should come out anymore.
- If it gets too dark but is not done, simply cover it with some aluminum foil and continue roasting.
- Remove it from the oven and let it cool. Then strain the gravy or leave it chunky. Stir in cream or sour cream.
- Remove the strings from the turkey roll roast and cut it into thick slices. Serve it with the sauce.
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