Slow roasted turkey roll  

Low fibre

Ingredients

• 1 whole turkey breast- This is two turkey breast pieces that are still connected with the bone and the skin on. You can also ask your butcher to make a boneless turkey breast (with a whole turkey breast) roulade (deboned turkey roll) for you as well.
• - - -
• Stuffing
• 100 grams dried cranberries
• 1 tbsp chopped sage
• 1 crushed clove of garlic
• Olive oil
• Salt and pepper
• 40 grams butter extra melted to brush on
• - - -
• Gravy
• Jus from the roast
• 1 small diced onion
• 1 cup chicken stock
• Salt and pepper
• 40 grams butter
• 1 tbsp plain flour

Method

Stuffing: In a fry pan season and cook the onion and garlic in olive oil until soft (2-3 minutes), combine cranberries and chopped sage, combine well. Set aside to cool.

Turkey: Preheat the oven to 190°C.

Place the turkey breast, skin-side down, on a board.

Spoon the cooled stuffing down the middle of the breast, then roll up the turkey to enclose the stuffing.

Tie with kitchen string at 2cm intervals to secure, then place in a large roasting pan.

Brush the turkey with extra melted butter and season with salt and pepper.

Roast for 40 minutes, or until turkey is golden brown and the juices run clear when you pierce the thickest part with a skewer.

Baste with melted butter throughout the cooking.

Rest for 15 minutes before slicing and serving.

Gravy: Melt butter in a frypan over medium heat.

Add onion and cook, stirring, for 3 minutes or until golden and caramelised.

Add the flour and butter and cook, stirring, for 1 minute, then add the stock and jus from the roast.

Simmer, stirring occasionally, for 10 minutes or until thickened.

Strain out the onion and serve hot.

Nutrition

Type	Quantity
Fiber	1g