Roast Turkey Roll With Vegetables
|Frozen seasoned turkey roll||1 , thawed|
|New potatoes||16 Small (Small Sized)|
|Carrots/1 can of 1 pound whole carrots, drained||16 Small|
|Boiling water||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Cold water||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
Put roll on rack in shallow roasting pan and brush with melted butter.
Roast in preheated moderate oven (350Â°F.) 1 1/2 hours, basting occasionally with pan drippings.
If roast becomes too brown, cover loosely with foil.
Peel potatoes, wash and pat dry.
Score crosswise at 1/8 inch intervals almost to bottom.
Sprinkle lightly with salt and pepper and sugar.
Add potatoes and carrots to roasting pan.
If necessary, add more butter.
Continue roasting 1 hour longer, or until turkey and vegetables are tender, turning and basting turkey occasionally with pan drippings.
Remove turkey to cutting board and cover with foil.
Remove vegetables to a hot platter.
Add enough boiling water to roasting pan to make 1 1/2 cups liquid.
Scrape up browned bits from bottom of pan and.
strain liquid into saucepan.
Bring to boil.
Blend flour with cold water and stir into liquid.
Cook, stirring, until thickened, then simmer 3 minutes.
Add cream and heat.
Season with salt and pepper.
Cover green onions with boiling water and drain.
Cut roast in thin slices and arrange on platter with vegetables.