Phil Vickery’s Turkey Deli Roast

A roast turkey crown makes a superb centrepiece to the table and there’s little wastage. Without the legs it’s also easier to carve!

Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Per serving: 389 Kcals, 14g fat

Ingredients

12 rashers rindless streaky bacon
500g British turkey escalopes (about 8)
6 herby sausages
50g pitted black olives
150g/ ball mozzarella, diced
small handful fresh basil leaves
1 roasted red pepper, diced
1 tbsp runny honey

Method

Preheat the oven to 160°C/Gas mark 4. Lay a large piece of foil on your worktop and lightly brush with olive oil. Arrange the bacon side by side along the foil.

Bash each turkey escalopes between two pieces of clingfilm with a rolling pin to flatten slightly, then arrange down the centre of the bacon slightly overlapping them.

Remove the skin from the sausages and spread over the turkey to cover. Scatter over the olives, mozzarella, basil leaves and pepper. Tuck the bacon over along the short ends and then roll up tightly like a swiss roll. Wrap tightly in the foil and twist the ends of the foil to seal completely.

Place on a baking sheet and bake for 1 hour. Remove foil and tip any juices into a small dish. Add the honey to the meat juices and brush over the bacon.

Return the meat to the oven for 15 minutes until the bacon is crisp and golden. Slice and serve with tagliatelle tossed with four cheese sauce, scattered with fresh basil leaves.

© Phil Vickery