How to cook a turkey roll
Preparing a Christmas feast can be daunting, especially when it comes to poultry. Overcooking your turkey is a fear well-shared across kitchens everywhere during the festive season.
Preparing a Christmas feast can be daunting, especially when it comes to poultry. Overcooking your turkey is a fear well-shared across kitchens everywhere during the festive season.
Prepare the turkey roll for roasting: Thirty minutes to an hour before roasting, take the turkey roll out of the fridge. Remove the plastic packaging but leave the netting as is.
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Using a paper towel, pat the turkey roll dry of juices.
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Transfer the turkey roll to a baking tray and season to your liking. A simple mix of salt, black pepper and olive oil would also do the trick.
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Preheat the oven to 180C:
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Cover the roll loosely with foil and place into your oven.
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A turkey fillet roll needs to cook for an 1hr for the first kilo then 45mins per kilo thereafter. For example a 2kg turkey roll will take approximately 1hr and 45mins to cook.
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Remove the foil completely from your turkey roll for the final 40 mins to brown it.
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If unsure, your turkey roll is cooked when juices run clear after being pierced in the thickest part of the roll with a skewer.
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Allow your turkey roll to rest in a warm place for approximately 15minutes before carving. This will ensure that the juices have settled and will make the meat very succulent.
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While your turkey roll is resting, strain the juices from the baking tray. You can use these to make a delicious gravy.
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Remove the netting and slice approx 1 – 1.5 centimeters thick to serve.