SAUSAGE STUFFED TURKEY ROLL

Directions

1. Preheat oven to 390F (200C)

2. Divide turkey breast into three even cuts

3. Take one piece and place between two layers of plastic cling film

4. Using a meat hammer begin bashing breast to begin flattening.

   The goal is to have an even breast approximately 3⁄4 inch in thickness

5. TIP —If you don’t have a meat hammer, use a rolling pin or empty wine bottle

6. Remove top layer of plastic cling film

7. Spread an even layer of Italian sausage meat over the flattened breast

8. Roll the breast up, and truss

9. T I P — Tying or trussing the turkey roll doesn’t have to be perfect. You could tie once and cut, repeating all the way along or you can also use skewers.The end result should simply be that the turkey roll is secure and won’t fall apart in the oven

10. Allow turkey roll to rest at room temperature for one hour

11. Place turkey roll on baking tray with roasting rack (or on a bed of vegetables) and place in oven

12. TIP — Add 1 cup of water or stock to aid in making gravy when the leg is cooked

13. When cooked, remove from oven and allow to rest for 30 minutes

    COOKED TEMPERATURE 165F