First, season the turkey roll with salt and pepper. Rub with plenty of thyme and net the rosemary sprigs.
Place the seasoned turkey roll in a roasting pan and add a few flakes of butter on top.
Pour 250 ml of water into the mold and add a dash of vinegar.
Cover the roasting tin and let it roast at 200 °C top/bottom heat. The roasting time depends on the weight of the turkey roll – 1 kg corresponds to 1 hour of roasting time.
Baste every 20 minutes with its own juices.
After roasting, season the juices with salt and pepper and cut the turkey roll.