Turkey Roll Roast in Cider Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast turkey (rolled turkey roast)
- 2 onion (s), red
- 0.25 liter ¼ cider
- 200 ml sweet cream
- Oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the turkey roll roast, rub it all over with salt and pepper.
- Heat the oil in a roasting pan and fry the roast all over until golden brown. Roughly cut the peeled onions into cubes, fry them and remove with the cider.
- Cover the roasting pan with a lid and continue cooking at 180 degrees in the oven for about 1 hour, check every now and then and fill up the boiled liquid with water or more cider.
- Then take the roast out of the stock and keep it warm. Boil the stock in half, add the cream and continue cooking until a creamy sauce is formed. Depending on how fat the turkey roast is, you have to degrease the brew beforehand. The easiest (but not at all professional) is to do this with kitchen paper, which you hold carefully in the fat to soak it up. If necessary, season the sauce again with salt and pepper.
- It goes well with boiled potatoes, baguettes and / or a seasonal salad.
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