Summary

Ingredients

• 1 kg turkey breast, (roll roast)
• 1 tablespoon vinegar, (white wine vinegar)
• 3 tablespoon olive oil
• salt and pepper
• 1 pinch (s) sugar
• 1 teaspoon paprika powder
• 0.5 ½ bunch thyme, finely chopped
• 1 bunch parsley, finely chopped
• 1 onion (s), finely diced
• 150 g cream cheese
• 100 ml poultry broth
• 150 ml white wine
• 100 g crème fraîche
• 2 tablespoon mustard
• 1 teaspoon cornstarch
• Breadcrumbs
• 1 egg yolk

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Instructions

1. Mix vinegar, 2 tablespoons of oil, salt, pepper, sugar and paprika powder, brush the meat all around.
2. Mix the cream cheese with the herbs, onion, breadcrumbs and egg yolk and season with salt and pepper. Lay the meat flat on the work surface, spread the cheese mixture on it, roll it up, wrap it tightly with kitchen twine and knot it.
3. Sear the roast in the remaining oil until light brown, then pour in the stock and wine and cook in the preheated oven (180 ° / convection 160 °) for about 1 hour.
4. Let the roast rest for approx. 10 minutes before cutting.
5. For the sauce, mix the crème fraîche and mustard in the frying stock, thicken with the cornstarch mixed in a little water, season with salt and pepper.