Kalkoenrollade Kerst (Dutch Christmas Turkey Roll)

• 900 g Turkey breast, boneless
• 1 tbsp Sunflower oil
• 2 Shallot, medium
• 60 g Unsalted butter
• 90 g Breadcrumbs
• 15 g Fresh parsley
• 6 g Fresh thyme
• 1 Egg, large
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 500 ml Chicken stock

1. Heat the oven to 190°C (375°F). Pat the turkey dry, then butterfly it if needed so it opens like a book; cover and gently pound to an even thickness. Season all over with 1 tsp of the fine sea salt and 0.5 tsp of the black pepper.
2. Finely chop the shallots and soften them in the sunflower oil with 20 g of the unsalted butter over a medium heat for 4 to 5 minutes until translucent. Tip into a mixing bowl and let cool for 2 minutes. Stir in the breadcrumbs, finely chopped fresh parsley, picked thyme leaves, the egg, the remaining fine sea salt and the remaining black pepper until the mixture holds together.
3. Spread the stuffing evenly over the turkey, leaving a 2 cm border. Roll up tightly from a long side into a neat log. Tie securely with kitchen string at 3 to 4 cm intervals so it keeps its shape.
4. Put the roll seam-side down in a roasting pan and dot with the remaining unsalted butter. Roast for 55 to 65 minutes, basting once or twice, until the thickest part reaches 72°C (160°F). If the top is browning too quickly, loosely cover with foil for the final 15 minutes.
5. Transfer the turkey roll to a board and rest for 15 minutes, loosely covered. Pour off any excess fat from the roasting pan, leaving the browned bits behind. Place the roasting pan over a low heat (or scrape the juices into a saucepan) and get ready to make the gravy.
6. Add the chicken stock to the roasting pan and bring to a gentle simmer, scraping up the browned bits. Simmer for 8 to 10 minutes until lightly reduced and glossy, then taste and adjust with a pinch more fine sea salt and black pepper if needed. Slice the turkey roll and serve with the gravy spooned over.

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