I’m the odd one out in my family when it comes to the Sunday Roast. They all love the ritual, the meat, the veg, the gravy…oh, and the roast potatoes. Truth be told I could take or leave any of them – yes, even the roasties. They’re not quite enough of an incentive to overcome the dread of dealing with the washing up!
The only time I’m truly willing to cook a roast is at Christmas. After all I’ve got the time to make sure it’s done properly. And an army of people nearby who can grab hold of a dishcloth or tea towel and help with the clean up. For the rest of the year I’ll gladly accept any alternatives.
This Roast Turkey Roulade is the sort of alternative I’m talking about. Yes, it’s roast turkey and admittedly it’s not super quick to make, but it’s a Sunday roast that comes with no baggage. You don’t need roast potatoes or Yorkshire puddings to make it into a meal. The pleasure is in the roulade itself, rather than the trimmings.
Although it’s not quick to make it’s hardly difficult either. You can pick up boneless turkey breast quite easily in most large supermarkets – or ask your butcher for a helping hand. It’s then butterflied and flattened between two sheets of clingfilm, until nice and thin. Perfect therapy if you’ve had a tough week. From there you just add the stuffing, roll and roast in a hot oven. You could tie it with cook’s string if you were so inclined – though I don’t think it’s entirely necessary.
Oh and a quick mention of the stuffing – this can be made in a matter of minutes. It’s a simple mixture of sun-dried tomatoes, spinach and mozzarella. No extra seasoning is needed – on account of the tomatoes and their flavoured oil. Just a big bowl and 5 minutes of your time is all it takes.
The end result is wonderfully moist roast turkey with a punchy, flavoursome filling. A perfect Sunday roast now that summer is (almost) here.
Roast Turkey Roulade
For the Filling
- 200 g Frozen Spinach
- 120 g Sun-dried Tomatoes
- 100 g Hard Mozzarella
For the Turkey
- 400 g Turkey Breast Fillet
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- Spray Oil
- Pre-heat the oven to 180°C
- Start by making the filling. Put the spinach into a bowl and cover with boiling water. Allow to sit for 10 minutes until defrosted. Drain then squeeze out any excess moisture. The easiest way to do this is to put it in a clean tea towel and squeeze tightly until no more moisture is released. Chop finely, then put into a bowl.
- Finely chop the sun-dried tomatoes until almost a purée. Add to the bowl with the spinach. Grate in the mozzarella cheese, then use your hands to mix everything together into a paste. Put to one side.
- Butterfly the turkey breast fillet. Cut a deep incision into one side, making sure to not cut the whole way through. Open out and lay down on a chopping board. Cover with cling film then use a rolling pin or meat tenderiser to flatten the breast.
- Season the turkey breast with the salt and pepper, then spread the filling over the top – making sure it goes all the way to the edges.
- Carefully roll the turkey breast up to form a roulade. You’ll need to apply some force, but make sure to not tear the meat. Place, seam side down, onto a baking sheet.
- Spray with a little oil then place into the oven. Roast for 30-35 minutes until golden on the outside.
- When cooked remove from the oven and cover with foil. Allow to rest for 5 minutes or so before carving into thick slices.
|Estimated Values per Serving|
|of which Saturates||8||g|
|of which Sugars||4||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|