Turkey Roulade with Roast Potatoes

Turkey Roulade


4 tablespoons unsalted butter

150g Yellow onion, diced

110g Carrot, diced

225 g Celery, diced

455g Sweet Italian sausage, casing removed

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme leaf

285g Plain stuffing mix

120ml Chicken stock

1.3 kg Skin-on turkey breast, deboned, butterflied

2 tablespoons dijon mustard

1 tablespoon melted butter

Salt & Pepper, to taste


• Preheat the oven to 350°F (180°C).

• Melt unsalted butter in a large pan over medium heat. Add all the vegetables for 8-10 minutes.

• Add the sausage and cook until browned, breaking the meat up into smaller pieces then season with sage and thyme.

• Add the stuffing mix and chicken stock. Stir until is no longer dry. Allow to cool.

• Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about 1 cm thick.

• Brush the turkey breast with the Dijon mustard.

• Spread the stuffing mixture over the turkey breast in an even layer 6 mm thick.

• Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.

• Use kitchen twine to tie the turkey closed crosswise at 2-cm intervals. Tie once lengthwise to seal the ends.

• Transfer to a wire rack set over a baking tray lined with parchment paper. Brush with melted butter and season with salt and pepper.

• Bake for 45-60 minutes, until the internal temperature of the turkey reaches 165°F.

• Rest for 15 minutes, and then remove the twine, slice, and serve.

Roast Potatoes


1kg Maris Piper potato

100g duck or goose fat or 100ml olive oil

2 tsp flour

Maldon salt, to serve


• Put fat in a roasting tin in the oven and heat oven to 200C/fan 180C/gas 6.

• Peel potatoes and cut each into 4 even-sized pieces.

• Drop the potatoes into a large pan with enough water to barely cover them.

• Add salt and bring to the boil.

• As soon as the water reaches a full boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins.

• Drain the potatoes in a colander then shake.

• Sprinkle with 2 tsp flour and give a shake so they are evenly and thinly coated

• Carefully put the potatoes into the roasting tin – then turn them around so they are coated all over.

• Roast the potatoes for 15 mins then turn them over.

• Roast for another 15 mins and turn again.

• Put back in the oven for another 10-20 mins until golden and crisp. The colouring will be uneven.

• Scatter with Maldon salt and serve.

This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.