Course : Lunch/Dinner | Cuisine: British | Servings : 6 persons | Cook Time : 2 hours
Gluten Free Turkey Roulade
Our gluten-free turkey roulade is a wonderfully versatile option for any meal, not just during festive celebrations. This succulent, rolled turkey dish, filled and seasoned to perfection, offers an elegant yet practical centerpiece that’s surprisingly easy to carve, making it ideal for entertaining or family dinners. Its even shape ensures consistent cooking, while the flavorful juices pair beautifully with roast potatoes and a medley of pan-fried vegetables.
The perfect roast potatoes
The roast potatoes, crispy on the outside and fluffy on the inside, elevate the dish. Adding turkey fat to the roasting pan creates an unbeatable depth of flavour and a golden, crunchy finish. This method enhances the texture and ensures your potatoes are the star of the side dishes.
Roasted pan veggies
For the vegetables, the possibilities are endless—choose vibrant options like carrots, parsnips, green beans, or tenderstem broccoli for colour and flavour balance. Pan-frying them lightly in butter or olive oil with garlic and herbs brings out their natural sweetness while maintaining a slight crunch.
Gluten free turkey roulade
Our turkey roulade isn’t just reserved for special occasions; it’s a great year-round choice for those seeking a gluten-free, wholesome alternative to traditional roasts. Paired with gravy made from the roulade drippings, it’s a complete meal that’s simple to prepare yet bursting with flavour.
Ingredients
For the gravy:
- 2 chopped onions
- turkey neck (optional)
- 1.3 litres turkey or chicken stock
- 3 tbsp plain flour
- 5 tbsp white wine or water
For the pan veggies & potatoes:
- 1.5kg King Edward potatoes
- ½ a bulb of garlic
- ½ a bunch of fresh rosemary
- olive oil
- 50g unsalted butter
- 2kg parsnips
- ½ a bunch of fresh thyme
- 2 tablespoons runny honey
- 1kg Chantenay carrots (or use small regular carrots cut in half lengthways)
- 1 orange
Method
For the turkey
- Cook the turkey roulade as per instructions.
For the potatoes & veggies
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Peel and halve the potatoes, then parboil in salted boiling water for 10 minutes. Drain well and leave to steam dry for 2 minutes, then shake the colander to roughen the edges.
- Lightly crush the garlic cloves and separate the rosemary sprigs, keeping half aside. Toss the potatoes with the garlic, rosemary, a pinch of salt and pepper, 4 tablespoons of oil, and 30g butter. Arrange in a single layer in a roasting tray and roast for 45 minutes or until golden.
- Scrub the parsnips and slice them in half lengthways. Parboil in salted boiling water for 10 minutes, then drain. Toss with honey, thyme leaves, a pinch of salt and pepper, 10g butter, and 2 tablespoons of oil. Arrange in a single layer in another roasting tray and roast for 40 minutes, or until golden.
- Peel the carrots and boil in salted water for 15 minutes until tender, then drain. Finely chop the remaining rosemary and mix with orange zest. Toss the carrots with the remaining butter, season, and sprinkle with the rosemary-orange mix before serving.
For the gravy
- Place the onions in a large pan along with the turkey neck (if using). Add the stock and simmer gently for 1 hour. Strain the liquid to remove the vegetables and turkey neck, then return the stock to the pan. For a smooth, textured gravy, set the turkey neck aside and use a stick blender to puree the cooked onions into the stock.
- Mix the flour with white wine or water to form a smooth paste, then whisk it into the stock. Stir continuously over medium heat until the mixture thickens. Allow the gravy to cool, then store it in the fridge for several days or freeze for up to a month. To serve, thaw in the fridge overnight, heat in a pan until hot, and stir in the turkey drippings for added flavour. Adjust seasoning to taste.
