You can find many videos online explaining how to tie up a roast. But your roast doesn’t have to be tied to perfection to taste great!
- Preheat the oven to 350 °F (77 °C).
- Chop garlic.
- Slice the onion into rings, about 1 cm thick.
- Cut the olives and dried tomatoes into small pieces.
- In a skillet, brown the 2 garlic cloves in 2 tbsp of olive oil, then add the mix of olives and dried tomatoes. Since the olives and tomatoes are naturally salty, simply add pepper to taste.
- Add mascarpone cheese and stir gently to create a smooth texture and let simmer for 5 minutes at low heat. Avoid burning. Set aside olive, tomato and mascarpone stuffing. Do not wash the skillet, as it will be used later.
- Place turkey breast flat on a clean surface, open with a sharp knife and spread stuffing in the center of the turkey breast. Season with pepper, to taste, and tie up with kitchen twine.
- In the same skillet used to cook the stuffing, brown 2 minced garlic cloves in 2 Tbsp of olive oil. Be careful not to let the garlic burn. Then brown turkey roast 2 minutes on each side.
- Put turkey roast on the onion rings in a baking dish. Add water and cover with foil.
- Cook turkey roast in the center of the oven for 1 hour and 30 minutes, or until a meat thermometer inserted in the flesh of the turkey, without touching stuffing, reaches 170°F (77°C).
- In the same skillet set at high heat, pour white wine to deglaze and scrape any remaining small pieces stuck on the skillet. Add poultry broth and let reduce.
- Add cream and let simmer for 5 minutes, until liquid has slightly reduced.
- Top with fresh chives and serve with sauteed zucchinis and baby potatoes. Cover turkey roast with sauce and enjoy!