Wash the turkey breast fillet the day before, pat dry thoroughly and season with freshly ground pepper, paprika and a little salt. Then wrap the ham slices previously laid out like roof tiles and tie with kitchen twine. Keep the package in the refrigerator overnight so that the spices can soak into the meat.
Preheat the oven to 80 ° C on the day of preparation (check with an oven thermo). Roast the soup vegetables in a roasting pan in oil and butter. Then lift out and set aside. Sear the fillet in the roaster briefly and vigorously on all sides, then remove the roaster from the hob. Place the roasted soup vegetables around the roast again and prick a roast thermo at the thickest part of the roast so that the tip is in the middle. Now cover the roasting pan and place in the oven for about 2 hours. The core temperature of the roast must reach 60 ° C for at least a quarter of an hour. The oven and roast temperature should be closely monitored.
When the roast is done, briefly turn the oven on again on the highest setting, if possible switch on the grill so that a nice crust forms. Then switch off the oven and remove the roast from the roasting pan. Let the roast rest a little longer in the switched off oven with the door slightly open.
In the meantime, prepare the sauce. Reheat the roasting pan with the soup vegetables and the gravy, add the poultry stock and season with salt and pepper and thicken with a little flour as required.
When the roast has rested enough (it should have been around 10 minutes), remove the kitchen twine and cut into slices.
This goes well with red cabbage and boiled potatoes, for example.
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