Herb Roasted Turkey Roulade

Rinse the turkey and pat dry. Pound out to a rectangle about 2 cm (approximately 1 inch) thick (or the butcher can do this for you). Rinse the herbs, shake dry, pluck the leaves and finely chop. Peel the garlic and chop finely. Salt the meat, sprinkle with horseradish and herbs. Roll the turkey into a roulade and tie with kitchen twine.

Rinse the oranges in hot water and dry. Zest and then juice the oranges.

Preheat the oven to 160°C (approximately 325°F). 

Season the meat with salt and pepper and sear in hot oil in a roasting pan until brown. Deglaze the meat with the orange juice and the broth. Add the zest and honey and drizzle over the meat. Cook in the oven for about 1 hours until finished. Continue to baste the meat adding broth to the pan as needed.

Remove the roasting pan from the oven, lift the meat from the sauce and place on a serving plate. Cover with aluminium foil to retain heat. Reduce the sauce in half by bringing the liquid to a boil. Remove from the heat and stir in crème fraiîche. Season with salt and pepper.