Helen RandellRolled turkey roast
March 7th 2010 21:23
There are so many great food bloggers on the net, and I always make the mistake of a little browsing around morning or afternoon tea - which inevitably makes me hungry! A long time favourite of mine, for her simple style and cheap ingredients, is Andrea of Forkable. I think we share very similar tastes, and she is always happy to help out others with her cooking.
Another thing which Andrea does, is invite strangers into her home to enjoy her cooking. Taking in around 20 people who contact her through the blog, she works off a set menu and then I believe the guests can leave a donation for the meal. It sounds like such a great idea and I'd love to do it - but I don't know that I am ready to invite strangers into my house yet! There would certainly be an interesting dynamic as everyone introduced themselves and enjoyed the food.
Anyway, this recipe for a rolled turkey roast is inspired by one of Andrea's recipes. I did things a little bit differently, and here is my take.
Rolled turkey roast
In a large, deep tray or bowl, mix together 1 beer, 2 tablespoon of grainy mustard, 1 tsp cumin, 1/2 tsp cinnamon and pinch of all spice. Once combined, place your raw turkey thigh roast into the marinade and leave it about 8-24 hours.
Remove the roast from the marinade and set the marinade aside. If necessary, use a meat tenderiser to even out the roast. Season the meat with a little salt and pepper, then lay it out flat, skin facing down. Take 1 tbsp butter, 1 finely sliced garlic clove (I used elephant garlic) and about 8 sage leaves, and layer them into the middle of the roast.
If you still have the ties which the roast was trussed in, use those to tie the whole lot back together, if not, use some kitchen string to do the same thing.
Place your roast into a pre-heated 180 degree oven and roast for approximately 1 hour 15 minutes (depending on size of roast).
To make gravy, melt 1 tablespoon of butter in a frying pan, then add 1 tablespoon of plain flour and mix until you have a paste. Add half the reserved marinade, a little at a time. Stir until the mixture thickens and boils.
Serve gravy over roast with roasted vegetables.
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Comment by Lara M
Love Speaks
Food Slate
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Also, in the "Food that is Right for Your (Blood) Type Turkey is the meat I should pretty much live on. It's a great book - if you haven't already you should suss it.
Thanks Helen.
Comment by Helen Randell
Rough Cooking
Cheers Jason - I haven't heard of that book - I'll have to hunt it down. Thanks for your comments.