Roast Turkey Roll

Rub the turkey roll all over with salt, pepper and thyme and let it rest briefly.

Heat some butter or oil in a pan and quickly sear the meat vigorously all around. In the meantime, brush a suitable roasting pan with a little oil.

Divide the onion into pieces and place in the roasting tin together with the rosemary, bay leaves, juniper berries and peppercorns. Place the turkey roll on top and pour the fat from the pan over it.

Place in the hot oven and roast for about 90 minutes. Turn repeatedly and keep adding some beef broth or water and baste the roast with hot juices from the roasting pan.

By the end of the roasting time, it should have browned. As soon as no blood comes out when pierced with a skewer, but only clear juice, lift the roast out and let it rest warm for another 10 minutes wrapped in aluminum foil.

Loosen the roast residue with some soup and strain into a small pot. Bring sauce to a boil, deglaze with cognac and add white wine and some more soup if desired. Bring to the boil again.

Dissolve cornstarch in a little cold water, add and reduce sauce to desired plumpness.

Arrange the roast with any side dishes and serve.

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