Marinated Stuffed Turkey Roast Asian Style

Lately my daughter fell in love with Asian food. So I decided to make a dish for the weekend that my husband also would like as he is not that much into this kind of food.

Searching around in the internet I could not find something really adequate to my vague idea but I got inspired by some of the recipes I read. Thinking about, it turned out to this Asian style marinated stuffed turkey roast that even my husband liked.

In this recipe you will not find any salt as the soy sauce is already salty enough. If you like, add salt to your taste.

What you need:

700gr – 1 kg turkey breast

For the marinade:
4 Tbsp Soy sauce
4 Tbsp Honey
1 Tbsp grounded ginger
some pepper

For the filling and roast:
1 carrot
1 small onion
some canned bamboo shoot slices
some canned bean sprouts

¼ ltr. chicken broth
½ of the marinade
Sesame oil

For the Wok vegetables:
1 carrot
1 small onion
½ red bell pepper
1 small zucchini
some canned bamboo shoot slices
some canned bean sprouts
Teriyaki sauce
Salt
grounded ginger
Sesame oil

Noodles

How to prepare:
Mix the soy sauce, honey, ginger and pepper in a bowl.

Cut the turkey breast open to be able to fill and roll. Place the meat into a bowl with lid and spread the marinade over all sides. Close with the lid and keep refrigerated for at least 8 hours. Turn the meat once in a while.

Preheat the oven on 120ºC. Place a roast tin into the oven to heat.

For the filling and the roast cut the carrot into julienne slices (thin stripes). Cut the onion into halves and cut into thin stripes lengthwise. Cut the bamboo shoots into thin stripes.

Remove the meat from the marinade. Set the marinade aside. Add ½ of the cut vegetables and some bean sprouts on the meat and roll the meat up. Secure tightly with a cooking string.

In a pan heat some sesame oil and fry the meat from all sides at high. Add the remaining vegetables, some bean sprouts and fry on medium until glazed.

Place the meat into the preheated roast tin. Add the vegetables, ½ of the marinade and the chicken broth. Close with the lid of the tin and cook in the oven slowly for 2,5-3 hours. Use a cooking thermometer to check if the meat is cooked well.

Cook the noodles in hot water as indicated on the instructions of the package.

Cut the carrot and the zucchini into julienne slices, the onion into halves and the halves into four and the bell pepper into small stripes.

In a Wok or large pan heat some sesame oil. Add the vegetables, some bamboo shoots, some bean sprouts and fry on medium heat until tender. Add the remaining marinade and cook for a few minutes. Season with some grounded ginger, Teriyaki sauce and some salt if necessary. Add the cooked noodles and stir well until the noodles soaked the liquid.

Remove the meat from the roast tin and set aside, keeping warm.

In a small pot add the remaining gravy of the roast, add some corn flour and heat until thickened.

If you do not like to make a gravy you can add the liquid and the vegetables of the roast to the noodles.