Turkey roll roast Svenja

Ingredients for 4 servings:

• 800 g turkey roast (rolled roast)
• 100 ml dry sherry
• 3 oranges (juice)
• 1 tbsp tarragon (chopped)
• 2 shallots (peeled and chopped)
• 50 ml white wine
• 1 tbsp cornstarch (mixed in the white wine)
• 3 bunch spring onions
• 1 tbsp butter
• salt and pepper
• Cayenne pepper
• Paprika powder
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preparation of the rolled roast: Season the turkey rolled roast with salt, pepper, cayenne pepper, and paprika powder and sear on all sides in a roasting pan with oil. Deglaze with the sherry, add the orange juice, tarragon, and chopped shallots, and bake in a preheated oven at 160°C for 60-70 minutes. Wrap the roast in aluminum foil and let it rest for 5 minutes. Preparation of the sauce: Bring the juices from the roasting pan to a boil and stir in the cornstarch. Then bring to a boil again briefly. Preparation of the spring onions: Remove the outer layer and the stalk and cook the spring onions in boiling salted water until soft (test: if the spring onions can be easily pierced with a knife, they are done). Just before serving, toss in butter and season with a little salt and pepper.