Roll Roast Turkey Recipe from a Professional Chef
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
Now may I present my Roll Roast Turkey Recipe. The preparation is really simple, because it all comes from the oven – scrub pots goodbye…
Poultry is healthier than beef or pork. That’s why I’d like to recommend turkey meat to you.
I know… animal husbandry is what matters nowadays, especially with turkeys!
That’s why I show you my organic meat turkey roast as a whole. Animal welfare is also human welfare – yes!I wish you a lot of joy while cooking.
If you like, share the recipe with your friends – thank you and good luck!
Table of Contents
1. Buy Roll Turkey for Roast
The classic roll turkey roast is wrapped in a net and placed in the refrigerated shelf or counter. What kind of roll roast could you buy in the shop?
Meals with success are boneless – that’s possible with the roll roast!Tip from Chef Thomas Sixt
1.1 Marinated Rolled Roast Turkey
This meat has been heavily seasoned. Pickling salt is often used to extend the shelf life of roasts. Personally I do not like the high proportion of cheap salt in pre-marinated meat. This also applies to roast poultry.
Therefore I would advise you to rinse the wound roast once briefly under running cold water. Then I supplement the poultry roast with herbs or spices…
Marinated roast better rinse and season CAREFULLY with salt! So you remove unhealthy Pöckelsalz from your food! Unseasoned roast poultry is the first choice when shopping!Recommendation from Chef Thomas Sixt
1.2 Unseasoned Rolled Roast with Turkey Meat
Unseasoned meat is always great.
You can use your great rock salt or ur salt as well as freshly ground pepper from your pepper mill.
A little rose pepper or cayenne pepper always tastes great.
2. Recipe Roll Roast Turkey
You’ve read this far? That’s great!
Then you are perfectly prepared to put this dish safely on your plate.
I wish you good luck and a lot of fun cooking. I am looking forward to comments and success messages.
Rolled Roast Turkey
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing roll roast turkey.
|1||pc||roll turkey roast (I like best to buy the turkey roll roast unmarinated!)|
|2||pc||cloves of garlic|
|fresh dill or parsley|
|black pepper grounded|
|100||ml||dry white wine|
|150||ml||chicken broth (or vegetable broth)|
|1-2||tsp||starch (potoato or maize starch)|
Preheat oven to 220° C hot air.
Prepare a baking tray or a roaster for the turkey roll roast with baking oven vegetables, drizzle with a little olive oil.
Finely chop herbs such as parsley, thyme and rosemary.
Of rosemary and thyme use only the needles and tips.
Season the unmarinated rolled roast with salt, pepper, paprika or cayenne pepper.
Rub with a little oil and massage in the spices plus the finely chopped herbs.
Peel, clean and chop all the vegetables:
Cut potatoes into quarters, shallots roughly into quarters or halves, carrots into slices, peeled garlic cloves into halves.
Place the rolled roast in the roaster together with potatoes and vegetables plus the bay leaf and butter.
Season the vegetables with a little salt, bell pepper, paprika, cayenne pepper and white pepper.
Drizzle olive oil over all ingredients in roaster.
Put everything in the oven. After about 30 minutes of cooking, add broth and white wine.
Adjust the temperature according to the size of the turkey roll.
Initially 220° C then 170° C.
Check the degree of cooking of the turkey roll!
Note the tip under heading 6 subheading – “When is the roast ready”.
If necessary, let the roast rest for 10 minutes with the oven turned off. After the cooking time, remove the roast from the oven.
Remove the roast and vegetables separately and set aside.
Add more broth, white wine or cream to the roast juices to taste and bring to a boil.
Thicken with 1-2 tsp starch (mix with 4 tbsp cold water in a cup or small bowl).
Season the sauce with salt, pepper, sugar and a little butter.
Preheat the plates.
Put some sauce on the plate as a mirror.
Cut the turkey meat into thick slices.
Arrange the oven vegetables.
Enjoy your meal!
3. Nutritional Values
4. Matching Side Dishes for Roll Roast Turkey
The practical thing about this dish is that you prepare the vegetable side dishes directly with the roast, in the large roaster or on the baking tray.
Of course, you can also prepare other side dishes: A mashed potatoes or fried Brussels sprouts taste great.
The following table will help you to choose vegetables and side dishes according to country cuisine:
|German||potatoes, carrots, parsley root, parsnips, soup vegetables|
|Mediterranean||zucchini, eggplant, paprika, fennel, olives, capers|
|Austrian||potatoes, chanterelles, porcini mushrooms|
|American||pumpkin, chestnuts, sweet potatoes, mashed potatoes|
5. Prepare Roll Roast Turkey by Season
If you are interested in seasonal cuisine, I can recommend my seasonal calendar for vegetables, fruit, meat and fish. In the case of roll roast, here are my recommendations according to season and holidays:
|Spring / Eastern||asparagus green or white, courgette, green beans, potatoes||light white wine sauce|
|Summer / Garden Party||EXTRA from the oven: baked potatoes, EXTRA : fresh from the grill corn on the cob, peppers, courgettes||grill sauces see recipes Thomas Sixt|
|Autumn / Thanksgiving||mushrooms, carrots, pumpkin, turnips, potatoes||brown sauce with a light red wine|
|Winter / Christmas||chestnuts, Brussels sprouts, potatoes, cranberries||dark sauce with a heavy red wine and dark chocolate to taste|
6. Cooking Time of Turkey Roll Roast
For the successful roast we look at the weight and the method of preparation.
-> The classic rolled roast, prepared whole in the net, takes up to 1.5 hours at 170°C.
-> If you want it to go faster, you can take the roast out of the net and prepare it open.
-> For both variants, I first preheat the oven at 220°C.
-> My preferred oven setting is hot air.
Cooking time turkey: 170°C approx. 1.5 hoursRecommendation from Chef Thomas Sixt
When is the roast ready?
Prick the meat with a thin fork or needle. If colorless meat juice comes out, the piece of meat is done.
Recommendation: Turn off the oven and let the roast rest for a good 10 minutes before cutting.
6.1 Turkey Roast with powerful, dark Sauce
In the cold seasons I season roasts with salt, pepper, paprika/cayenne pepper and a little sugar.
I add fresh oranges and onions before cooking in the oven.
At Christmas time I also like to use the typical Christmas spices: Cardamom, cinnamon, gingerbread spice, orange peel.
After the baking phase, I add red wine and a veal stock to the roast. I also grate dark chocolate in my sauce. This gives me a powerful sauce.
6.2 Turkey Roast with White Wine Sauce or White Wine Stock
In the light season I season the roast with salt, pepper, cayenne pepper and lots of fresh herbs.
Shallots and a little fresh garlic give a deep taste when sizzling in the oven.
After the cooking I extinguish the roast with white wine and chicken broth.
So I get a light, light and fine sauce.
As herbs I like to use: parsley, thyme, rosemary, sage, lovage. I cut these into small pieces beforehand.
Aromatic ingredients to cook with in the oven: onions or shallots, garlic clove halved, olive oil, butter, bay leaf.Tip from chef Thomas Sixt
6.3 Prepare Roast
It’s as simple as that… here are the steps for you in a nutshell:
- Season the roasts as desired and place them on the baking tray or in the roaster.
- Add vegetables, potatoes and carrots (hard vegetables right at the beginning).
- Season vegetables also with salt and pepper
- Add the aromatic ingredients
- Put the roast in the oven and reduce the temperature to 170°C.
- After 30 minutes, deglaze with wine or broth or stock.
- After 50-60 minutes add soft vegetables such as courgettes, tomatoes and eggplants.
- The roast poultry is ready to serve after about 1.5 hours.
7. More Ideas for tasty Turkey Meat Dishes
Comments, Cooking Questions and Answers
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