Poached Turkey Roulade With Lemon Mayonnaise

• 1/2 None turkey breast, deboned, butterflied
• 1/2 tbsp Dijon mustard
• 6 None spinach leaves
• 3.5 oz sliced ham, preferably lightly smoked
• 1 tbsp fresh sage leaves, chopped
• 1 stalk celery, cut into chunks
• 1 None onion, quartered
• 1 None bouquet garni
• 2 cups mayonnaise
• 1 None lemon, zested and juiced
• None None salad, to serve

1. Open turkey breast. Season then spread mustard over inside. Top with spinach, ham and sage. Roll up from long side to enclose filling. Secure with butcher's twine at 1 inch intervals.
2. Place turkey roulade in a large saucepan. Add celery, onion, bouquet garni and just enough water to cover. Bring slowly to a boil, cover and simmer gently for 20 mins. Let cool in cooking liquid for 40 mins, uncovered, then remove from stock and set aside to cool completely.
3. Meanwhile, combine mayonnaise, lemon zest and lemon juice, to taste. Season.
4. To serve, slice turkey roulade. Serve with mayonnaise and salad.

turkey breast, mustard, spinach leaves, ham, sage, celery, onion, bouquet garni, mayonnaise, lemon, salad

Taken from recipes-plus.com/api/v2.0/recipes/27824 (may not work)