You will need: Firebricks/spacer grate/grill grate
Top heat: approx. 220-250°C/180-200°C
Preheating: approx. 30 minutes
Working hours: 55 minutes
Cooking time: ca. 75-90 minutes

Ingredients:
(for 4-6 persons)

• 1 kg turkey breast in one piece
  
  

For the filling:

• 200 g fresh salsicca (Italian sausage); alternatively raw, coarse sausage
• 50 g green olives without stones (also suitable for herb olives or olives filled with peppers)
• 50 g dried tomatoes in oil
• 2 tbsp breadcrumbs
• 2 tbsp cream
• 1 egg
• 1 tsp rosemary, freshly chopped
• 4 tbsp Parmesan, grated
• 2 tablespoons oil
  

For the tomato sauce:

• 3 tablespoons oil
• 2 medium-sized onions, diced
• 1 clove of garlic, finely chopped
• 1 tbsp tomato puree
• 400 g chunky tomatoes from the tin
• 1/4 l dry white wine
• 200 ml chicken stock
• 1 pinch of sugar

In addition:

• Salt, pepper
• 400 g pasta

Preheat the Merklinger to 220-250°C.

Pat the meat dry. Cut the turkey breast lengthwise in the upper third and fold this piece to the side. Then cut from the center outwards (do not cut through!). Unfold and carefully flatten. 

Remove the sausage skin from the salsicce and place the sausage meat in a bowl. Roughly chop the olives and tomatoes. Mix the breadcrumbs with the cream and then mix into the sausage meat with the egg, rosemary, olives and tomatoes. Season with a little salt and pepper to taste.

Spread the filling evenly over the meat, leaving a narrow border all around.
Sprinkle with parmesan. Roll up from the narrow side and tie with kitchen string or pin with roulade pins. Season the outside of the roast with salt and pepper and brush with oil.

Grill the turkey roll roast on all sides on the grill rack. Meanwhile, heat a large cast-iron pan on the spacer grid on the fireclay stone.

Remove the roll roast. Now place the pan on the grill rack and heat the oil in it. Sauté the onions and garlic. Stir in the tomato purée and sauté. Deglaze with wine and simmer briefly. Add the tomatoes and chicken stock. Season with salt, pepper and a pinch of sugar and bring to the boil.

Place the turkey roll roast in the tomato sauce. Cover the pan with the lid, place on the spacer rack on the firebrick and cook for approx. 75-90 minutes. Turn the roast once during this time. A temperature of 180-200°C is sufficient during this time.

The meat is cooked through at a core temperature of 80°C.

Cook the pasta in salted water according to the packet instructions until al dente.

Remove the roast and keep warm. Puree the sauce, simmer again for a few minutes and season to taste.

Remove the kitchen string or roulade needles. Slice the stuffed turkey roll roast and serve with the pasta and tomato sauce.