Cold Roast Turkey
Category: Main Dishes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Turkey Breast | 1 kg |
| Carrot | 1 |
| Celery | 1 |
| Red Onions | 1 |
| Vegetable Broth | 1 liter |
| Thyme | 2 sprigs |
| Rosemary | 2 sprigs |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Extra Virgin Olive Oil | To taste |
| Smoked Provola Cheese | 150 g |
| Cooked Ham | 100 g |
| Spinach | 50 g |
| Carrots (for filling) | 3 |
| Zucchini | 3 |
Instructions:
-
Prepare the Vegetables for the Base:
Begin by washing and cutting the vegetables for the base of the dish. Peel the celery and chop it roughly. Wash and peel the carrot, cutting it into thick rounds about 2 cm in size. Finally, clean and slice the onion. -
-
Prepare the Vegetables for the Filling:
Wash the zucchini carefully, dry them, and slice them into 0.5 cm thick rounds lengthwise. Next, rinse and peel the carrots with a vegetable peeler. -
Grill the Vegetables:
Heat a grill pan and, once hot, grill the zucchini slices. Then, layer the grilled zucchini slices, followed by grilled carrot slices. Add slices of cooked ham on top. These vegetables will form the flavorful filling for the turkey roast. -
Roll the Turkey Breast:
Begin rolling the turkey breast carefully, ensuring that the vegetables and ham do not spill out. Press down gently to keep the filling inside. -
Tie the Roast:
Use kitchen twine to secure the roast. Start by tying the string around the length of the roast. Secure the ends of the twine tightly and leave a bit of extra length on the string. Then, return along the other side of the roast to form a neat knot at the end. This will ensure the roast is tightly held together while cooking. -
Sear the Roast:
Take a large pot and heat a drizzle of olive oil in it. Add a bunch of thyme and rosemary sprigs, and place the tied turkey roast in the pot. Sear the roast on both sides until golden. -
Add the Broth:
Once the roast is seared, pour in the vegetable broth. Make sure the roast is well-covered in the broth. Cover the pot with a lid and let it simmer. -
Cook the Roast:
Allow the turkey roast to cook in the broth until fully cooked through. This process will infuse the turkey with the rich, aromatic flavors of the herbs and vegetables. -
Cool the Roast:
Once cooked, transfer the roast to a plate to cool. Let it cool completely. -
Prepare the Sauce:
While the roast is cooling, place the cooked vegetables and some of the cooking liquid in a blender or food processor. Blend until smooth to create a creamy sauce to accompany the roast. -
Serve:
Once the roast has cooled, slice it and serve either warm or chilled, topped with the smooth vegetable sauce.
Enjoy your Cold Roast Turkey with a rich and aromatic vegetable sauce, perfect for both warm and cold servings. This dish makes an elegant main course for a family dinner or special occasion.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 45 g |
| Fat | 15 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sodium | 500 mg |
| Cholesterol | 60 mg |
This Cold Roast Turkey offers a hearty and satisfying meal with a balance of lean protein and fresh vegetables. It can be served as a main dish for dinner or a special occasion, and it also makes a great option for meal prep when served cold. The tender turkey breast, grilled vegetables, and savory broth come together to create a flavorful and healthy dish that’s sure to impress.
