I don’t know about you, but I feel like I have spent my last few days in the kitchen. So when it was time for dinner, I did not really plan to spend hours on my meal. What is good and yet so easy to fix: Roasts. I had seen this turkey roast at the grocery store and could not wait to cook it at home. It had been so long since I had eaten one.

Ingredients for 6 persons: 1 turkey roast, old-fashioned mustard, salt and pepper, 1 cup of broth.

Remove the netting from the roast. Place the meat on the roulpat, roll the roulpat over the meat, and with the rolling-pin pound the meat until it is 1/2 inch thick and even throughout. Using a cooking brush cover the meat with the mustard, and sprinkle the meat with salt and pepper. Roll the meat over itself and place it back into its netting. Cover the outside of the roast with mustard, and sprinkle with salt and pepper. In a large pot, melt 2 tbsp of butter and when the butter is sizzling, brown the outside of the roast by turning the roast in the frying pan. Turn the heat down to low, add 1 cup of chicken broth, cover the pot with a lid and cook for 45 minutes. You may need to turn the roast periodically to cook it evenly. You may also place the roast in a deep flexipan, add a cup of broth and cook it in the oven at 400 for 45 minutes. When the roast has cooked, remove it from the oven, or from the stove and let it rest for 10 minutes. Afterwards, lay the meat on a cutting board, cut the roast in slices, and add 1 cup of heavy cream or milk to the pot. You may also add 1 more tablespoon of mustard if you want the sauce to have a more pronounced mustard flavor. Season with salt and pepper, stir well and bring the sauce to boil for 2 minutes. Serve the roast with steamed potatoes or scalloped potatoes and drizzle the sauce over the potatoes and the roast. Et voila!

Bon Appetit and Happy Cooking!!!

NB You can do the same recipe with a pork roast.