Summary

Ingredients

• 1.2 kg turkey breast, whole
• 100 g bacon, smoked and thinly sliced
• 0.5 ½ bunch parsley
• 2 cloves garlic
• some lemon zest
• 50 g parmesan, freshly rated
• Salt and pepper from the mill
• 2 tablespoon extra virgin olive oil

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Instructions

1. Cut into the turkey breast to make a flat piece that can be rolled up.
2. Finely chop the parsley together with the garlic in a lightning chopper or with a knife. Mix with the grated Parmesan, olive oil and lemon zest and season with salt and pepper.
3. Spread the turkey breast flat on the work board, brush with the parsley pesto and roll up. Cover with the bacon slices and tie with kitchen twine to form a roll (see picture). Roast the roast in the oven at 180 ° C for a good hour, pouring the resulting gravy over and over again. Alternatively, the roast can be browned for 20 minutes at 200 ° C and then cooked for 5 - 6 hours at 80 ° C. This method has the great advantage that the roast stays juicy.
4. As a side dish there is ciabatta and salad.
5. If there is anything left over, this roast also tastes great cold, thinly sliced on fresh bread.