Cold turkey roast

To prepare the cold turkey roast, start by washing and chopping the vegetables for the base. Peel the celery and chop it coarsely 1, wash the carrots, peel them and cut them into slices about 3/4 inch thick 2. Finally, clean and slice the onion 3 and set everything aside.

Now take care of the vegetables for the stuffing: wash the zucchinis carefully, dry them, and cut them into slices half a centimeter thick along the length 4. Now rinse and clean the carrots, peel them with a peeler 5 and cut them lengthwise into slices half a centimeter thick 6.

Then heat a grill, and once hot, grill the thin slices of zucchini 7 and carrot 8 on both sides until they are slightly charred but soft. Then proceed to assemble the roast: place the turkey slice on a cutting board and season it with salt, pepper to taste, and thyme leaves 9.

Then form a layer with the grilled zucchini slices 10, continue with the grilled carrot slices 11 and the fresh spinach leaves that you have previously rinsed under running water 12.

Add the slices of cooked ham 13 and after slicing the smoked provola cheese thinly, place them on the other layers 14. Then start rolling the turkey slice carefully, pressing well with your hands to ensure the stuffing doesn't come out 15.

Now take some kitchen twine and tie the roast you have formed: pass the twine first under and then over the meat, lengthwise, securing the ends of the string tightly at the end and leaving a slightly longer piece of twine 16. Use the longer twine and proceed by going back along the opposite side and then form a knot at the end to create the base for your tying. To form the cage, take the twine, create a loop holding the base of it with your fingers 17, insert your hand into the loop and twist the string a couple of times, then pass the meat through the obtained loop. Secure the base of the loop by tightening the ring created around the meat and pulling the twine slightly upwards to tighten the knot and repeat this operation along the entire length of the meat 18. To perform this operation best, consult our Cooking School: How to tie a roast.

Then take a large pot, pour a drizzle of oil along with a small bunch of thyme and rosemary, and add the tied roast 19. Sear it on both sides, then pour in the vegetable broth 20 and add the vegetables for the base that you had set aside 21. To discover how to prepare and store vegetable broth, read our Cooking School: Vegetable broth.

Cover the pot with a lid 22 and let it cook for 1 hour and 30 minutes, turning the roast occasionally, until the base vegetables are stewed and softened and the roast is firm and well browned 23. When the roast is cooked, transfer it to a plate to cool, pour the vegetables along with the cooking base into a blender 24.

Blend until you get a smooth mixture 25 and if the sauce is still liquid, transfer it to a pan and cook over low heat so that it thickens. Now place the cooled roast on a cutting board 26 and slice it into pieces about 1/4 inch thick 27. Serve the cold turkey roast either hot or cold with the accompanying sauce!