Turkey Roast with Chorizo and Herbs

Name: Turkey Roast with Chorizo and Herbs
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 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; 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; 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

5 stars (25) Rate this recipe

Preparation 25 MIN

Cooking 1 H

Waiting 1 H
Servings 8

Ingredients
Preparation

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

In a bowl, combine spices and salt. Spread spice mixture over turkey roast. Place roast in a baking dish and cover with plastic wrap. Refrigerate for 1 hour, but no more than 4 hours.

Toppings

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a skillet, brown roast in 15 ml (1 tablespoon) of oil. Transfer to a baking dish. In the same skillet, brown potatoes and onions in remaining oil (15 ml/1 tablespoon). Place around roast. Bake for about 1 hour or until a meat thermometer inserted in the centre of the roast reads 74 °C (165 °F).
In a small skillet, brown chorizo for about 2 minutes. Set aside.

Sauce

Meanwhile, in the skillet that was used to brown the roast, brown onion in half the butter (30 ml/2 tablespoons). Add remaining butter, sprinkle with flour and stir to cook. Deglaze with cider and bring to a boil, whisking constantly. Add remaining ingredients and reduce by half. Season with salt and pepper. Set aside.
When ready to serve, sprinkle roasted vegetables with chorizo and fresh herbs. Serve with sauce.