Lunch

Poached turkey roll with lemon mayonnaise

Poached turkey roll with lemon mayonnaiseAustralian Table
8
15M
20M
35M

Ingredients

Method

1.Place turkey breast skin-side down on a board. Slice horizontally through centre from one long edge, almost through to other side, so turkey opens out flat like a book. Season inside and spread with mustard. Top with spinach and ham and sprinkle with sage. Starting from one long edge, roll to enclose stuffing and tie securely at 3cm intervals with string.
2.Place turkey in a large saucepan. Add celery, onion and bouquet garni and just enough water to cover. Bring slowly to boil, cover and simmer gently for 20 minutes. Remove from heat, remove lid and set aside to cool in cooking liquid for 40 minutes.
3.Meanwhile, place mayonnaise in a bowl with a little grated lemon rind and enough lemon juice, salt and pepper to taste.
4.Lift turkey from stock, set aside to cool. Cut and serve with mayonnaise and salad.

Make your own mayo by processing 1 egg and 2 yolks with 1 tablespoon each of lemon juice and dijon mustard in a food processor, until just combined. Add 1/2 cup (125ml) light olive oil, 1 tablespoon at a time, until starting to thicken. Add another 1/2 cup oil in a thin, steady stream, until thick and glossy. Season. The turkey can be poached a day before. Drain, wrap in plastic then foil and store in fridge. Bring to room temperature to serve.

Note

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