Turkey Roll Roast NT

• Rinse the turkey breast fillet and pat dry. Remove skin and tendons if necessary, cut open for roll roasting and pound between 2 layers of foil a little flat with a pan.
• Put the ingredients for the marinade in a small bowl and stir well. Spread the meat evenly with the marinade and let it soak for about 30 minutes at room temperature.

For the filling;

• Soak half the bun in a little lukewarm water. Peel the bananas and cut into small cubes.
• Put the pineapple in a colander and drain, collecting the juice. Cut 2-3 rings (depending on your taste) into small pieces.
• Chop the plums and apricots into small pieces as well. Squeeze out the roll well and chop it up.
• Put the fruit, bread roll and the remaining ingredients for the filling in a bowl, mix well and let it steep, covered.
• In the meantime: peel and slice the carrots. Chop the onions, celery, garlic and ginger.
• Place the filling on the meat and spread it evenly, leaving an edge of about 2 cm free, fold the sides a little and roll up.
• Tie with kitchen twine for roll roasting. Possibly fix the sides with roulade needles. Season the roast all around with salt, pepper and curry powder.
• Put some sesame oil in a hot pan and fry the meat on all sides for about 10 minutes until golden brown and remove. In the same pan, sauté the chopped vegetables and deglaze with ewtas liqueur wine.
• Preheat the oven to 160 degrees top / bottom heat and put the roast pan in the oven. Put the vegetables and meat in the roasting tin. If there is still marinade left over, brush the roast with it, place the thermometer and put in the oven.
• After about 30 minutes, reduce the temperature to 80 degrees. Brush the roast with a little liqueur wine from time to time.

For the sauce:

• Chop up the pineapple slices and add to the rest of the filling (I didn't use everything for the roast) along with the juice. Heat a pan, let the coconut milk get very hot but do not boil.
• Add the roast filling. If you like, you can also dice half a banana and add it as well. (It just depends on what is left of the filling). Simmer for about 10 minutes over low heat. Add the rest of the liqueur wine and season with curry paste, chili sauce and spices. To take away the acidity of the pineapple juice, I added the honey. Stir in QimiQ and heat. (If you don't like the sauce so creamy, just take less).

Completion:

• After about 2 hours, the roast had reached the core temperature of 70 degrees. Take the meat out of the oven, add to the sauce and let it steep for another 20-25 minutes over low heat.
• In the meantime, cook the rice and prepare a colorful salad.
• Remove the twine and needles from the meat, cut into slices and serve on preheated plates with the rice and the delicious sauce.
• Good luck and bon appetite!