Turkey Roast with Chorizo and Herbs

Turkey Roast with Chorizo and Herbs

  • Preparation 25 min
  • Cooking 1 h
  • Waiting 1 h
  • Servings 8
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Turkey

    • 2 teaspoons (10 ml) mustard seeds, coarsely ground
    • 1/2 teaspoon (2.5 ml) black peppercorns, coarsely ground
    • 1/2 teaspoon (2.5 ml) coriander seeds, coarsely ground
    • 1/4 teaspoon (1 ml) fennel seeds, coarsely ground
    • 1/4 teaspoon (1 ml) ground cinnamon
    • 1 teaspoon (5 ml) salt
    • 1 turkey roast, about 1 kg to 2-3 lbs (1.4 kg), tied
    • 2 tablespoons (30 ml) olive oil
  • Topping

    • 11/2 lb (675 g) baby potatoes of various colours
    • 2 onions, cut into wedges
    • 3 oz (85 g) chorizo sausage, diced (125 ml/1/2 cup)
    • 1/4 cup (60 ml) chervil leaves or chopped parsley
    • 2 tablespoons (30 ml) chopped fresh chives
  • Sauce

    • 1 onion, chopped
    • 1/4 cup (60 ml) butter
    • 3 tablespoons) unbleached all-purpose flour
    • 1 cup (250 ml) white wine or cider
    • 4 cups (1 litre) chicken broth
    • 1/2 cup (125 ml) 35% cream
    • 1 tablespoon (15 ml) Dijon mustard
    • 1 tablespoon (15 ml) whole-grain mustard
    • 1 tablespoon (15 ml) brown sugar
    • Salt and pepper

Preparation

  • Turkey

  • Toppings

  • Sauce

Note from Ricardo

Turkey roasts are sometimes sold brined. If that’s what you bought, don’t add salt to the spice mixture.

Personal Note