Remove the net from the finished rolled roast and carefully roll up the meat. Coat the inside with mustard, salt and pepper.
Roll up the roast again and tie with kitchen string. Coat the outside with mustard as well and season.
Sear the roast in a roasting pan in clarified butter, pour in wine and some soup.
Add coarsely chopped onion, peeled and pressed garlic cloves, marjoram, rosemary, bay leaves, juniper berries and peppercorns.
Roast in the preheated oven at 180 °C for about 1 1/2 hours. Baste frequently and add soup if necessary.
Remove the meat and let it rest.
Strain the juice through a sieve and possibly thicken with some puree powder (you can also rub in a raw potato and let it boil away).
Slice the turkey roll and serve with garnish.
Preparation Tip:
It goes well with rice, bread or napkin dumplings or pasta.
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