Roast Turkey Roll in Tuscany Stew

For the turkey roll roast in Tuscany stew, clean the mushrooms, wash the tomatoes and cut them into not too small pieces. Peel the zucchini and cut into large pieces. Drain the beans.

Mix all the ingredients except the turkey roll and the rosemary sprig together in a roasting pan. Tuck the rosemary sprig under the netting of the turkey roll roast and place the roll roast on top of the vegetables.

Cook in the oven at 200 °C for a good hour. The core temperature of the meat should have reached 80 °C.

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