Turkey roast with pink peppercorn sauce | Ferme des Voltigeurs

Name: Turkey roast with pink peppercorn sauce | Ferme des Voltigeurs
Ingredients: Ingredients; Preparation; 1 Ferme des Voltigeurs stuffed turkey roast; 2 cups (500 mL) Ferme des Voltigeurs Hot Chicken Broth; 45 ml (3 tbsp.) butter; 45 ml (3 tbsp.) flour; 15 ml (1 tbsp) pink peppercorns; 65 ml (1/4 cup) 35% cream; Salt; Remove the plastic film from your stuffed turkey roast and place it in the oven directly in its black container; Bake uncovered until desired exterior browning is achieved and cover for the rest of the cooking time.; Bake for 25 to 30 minutes per pound or 1 hour per kilogram at 180°C (350°F), until the internal temperature reaches 74°C (165°F).

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2 cups (500 mL) Ferme des Voltigeurs Hot Chicken Broth 45 ml (3 tbsp.) butter 45 ml (3 tbsp.) flour 15 ml (1 tbsp) pink peppercorns 65 ml (1/4 cup) 35% cream

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Ingredients

Ingredients
Preparation
1 Ferme des Voltigeurs stuffed turkey roast
2 cups (500 mL) Ferme des Voltigeurs Hot Chicken Broth
45 ml (3 tbsp.) butter
45 ml (3 tbsp.) flour
15 ml (1 tbsp) pink peppercorns
65 ml (1/4 cup) 35% cream
Salt
Remove the plastic film from your stuffed turkey roast and place it in the oven directly in its black container
Bake uncovered until desired exterior browning is achieved and cover for the rest of the cooking time.
Bake for 25 to 30 minutes per pound or 1 hour per kilogram at 180°C (350°F), until the internal temperature reaches 74°C (165°F).