Stovetop Turkey Roll – 3 Ingredients

Many years ago, my old friend Laurie gave me a ridiculously easy recipe for dark meat turkey roll – it was so long ago, in fact, that it was before you could find turkey rolled in a netting and you did it yourself, taking boneless skinless turkey thighs, rolling them and putting in cheesecloth bags and tying it up. In fact, this was so easy and successful that I do it to this day but once in a while I will just buy the turkey roll. The amazing thing about this recipe is that it’s 3 ingredients not counting the water you add (hey! it’s water, I think that’s legit).

Since Rosh Hashanah is upon us and many of my readers are looking for fast and easy recipes (after all, it’s four festive holiday meals in a row!) this one in my opinion, tops the charts.

What’s so nice about it is that once you’ve cooked the turkey roll, you can serve it hot or room temp (only slice when cool or it will fall apart) and it’s like eating cold cuts but fancier. This way, when you return from the synagogue after many hours you don’t have to worry that it’s drying out on the warmer. By the by, the flavor is more like veal than turkey and it’s always a hit.

If you want to prepare it in advance and freeze it, go right ahead, it freezes really well.

So gather your few ingredients

K. I know this may feel like cheating – how can it possible taste good without a few more ingredients in there? Nope, nope not necessary, the combo is incredibly flavorful and it really works.

And add the water. Bring to the boil and immediately lower to a simmer. Cook until cooked through about an hour and fifteen minutes to an hour and a half.

Cool completely before slicing.

Nice accompaniments are Perfect Tangy Coleslaw and Potato Salad with Peas and Carrots