Roast Turkey Roulade with Spinach Filling
Rinse the turkey breast and pat dry with paper towels. Cut lengthwise, spread open and pound flat.
Rinse and trim the spinach. Place the spinach in a pot with about 1/2 liter (approximately 2 cups) of boiling salted water and cook briefly. Drain the spinach in a colander and squeeze out the excess water.
Peel the shallot and garlic. Dice the shallot and saute with butter in a large frying pan, then add the spinach and pressed garlic and season with salt and pepper. Cook for a few minutes, then remove from the heat and let cool slightly.
Season the turkey breast with salt and pepper and brush with mustard. Distribute the spinach in the center of the turkey, roll up and wrap securely with kitchen twine.
Heat oil in a roasting pan and sear the roast on all sides. Peel the onion, cut into eighths, add to the pan and cook briefly, then add the bay leaf.
Pour in the poultry stock and roast for about 1 hour in a preheated oven at 160°C (approximately 325°F), basting repeatedly with the pan drippings. Remove the finished roast and keep warm.
Pour the pan drippings through a sieve into a saucepan, add the gravy thickener and season with salt and pepper. Cook until the sauce reaches the desired consistency. Serve the turkey in slices on warmed plates and top with the gravy.