Turkey Roll Roast Svenja
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast turkey (rolled roast)
- 100 ml sherry, dry
- 3 orange (s), (juicing)
- 1 tablespoon tarragon, (chopped)
- 2 shallot (s), (peeled and chopped)
- 50 ml white wine
- 1 tablespoon cornstarch (mixed in the white wine)
- 3 bunch spring onion (s)
- 1 tablespoon butter
- salt and pepper
- Cayenne pepper
- Paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Preparation of roll roast:
- Season the turkey roll roast with salt, pepper, cayenne pepper and paprika powder and fry on all sides in the roasting pan with oil. Deglaze with the sherry, add the orange juice, tarragon and the chopped shallots and bake in the preheated oven at 160 ° C for 60-70 minutes. Wrap the roast in aluminum foil and let it rest for 5 minutes.
- Preparation of the sauce:
- Bring the juice from the roaster to the boil and stir in the cornstarch. Then bring to the boil again briefly.
- Preparation of spring onions:
- Spring onions, detached from the outer layer and the stalk, cook in salted boiling water until soft (sample: if the spring onions can be easily pierced with a knife, they are done).
- Just before serving, toss in butter and season with a little salt and pepper.
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