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Roast Turkey Roll Stuffed With Fruit, Nuts and Camembert From Here

10 to 12 portions



  • 60 ml (1/4 cup) chopped pitted prunes
  • 60 ml (1/4 cup) chopped dried apricots
  • 60 ml (1/4 cup) golden raisins
  • 1 Cortland or McIntosh apple, peeled, cored and grated
  • 1 orange, juice and zest
  • 1 lemon, juice and zest
  • 1 shallot, chopped
  • 125 ml (1/2 cup) pecans, chopped
  • 1 small round, 150 g (5 oz), Camembert From Here, rind removed, diced
  • 5 ml (1 tsp.) cinnamon
  • Salt and freshly ground pepper

Roast turkey roll

  • 2 kg (4 1/2 lbs) roast turkey roll
  • 60 ml (1/4 cup) butter, melted
  • 60 ml (1/4 cup) brown sugar
  • 10 ml (2 tsp.) cider vinegar
  • 5 ml (1 tsp.) Dijon mustard


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  • Combine all stuffing ingredients and set aside.

Roast turkey roll

  • Preheat oven to 325°F (160°C).
  • Butterfly turkey roll (cut almost in half horizontally and open like a book).
  • Fill with stuffing, close and tie up with string.
  • Place turkey roll in a baking dish.
  • In a bowl, combine butter, brown sugar, cider vinegar and Dijon mustard.
  • Spread over turkey roll. Roast in centre of oven for 1 hour. You can also use a meat thermometer: roast is cooked when thermometer reaches 165°F (74°C). Baste with pan juices twice while roasting.
  • Place roast on a serving platter, cover with foil and let stand for a few minutes.
  • Remove fat from pan juices, slice turkey and serve with your choice of vegetables.


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines