Best Quorn Vegetarian Turkey Roast – the juciest recipe I’ve come up with yet!

When I was little and living in New York, a family from Puerto Rico watched me after school until my mom was done with work. I remember that the mother, Rosario, used to make the most amazing food. I used to sit in their living room after school, watching Gilligan’s Island reruns and letting the most amazing aromas fill my little nostrils. While I never knew what she was making, or how she made it, I do remember watching her poke her fingers into slabs of meat and sticking seasonings in the holes she made.

Recently, the hubby and I were brainstorming a new way to prepare the Quorn Turkey Roast for our Christmas dinner and I suddenly flashed back to the way that Rosario prepared her meat. Upon doing some research, I found out that she was preparing a very traditional “Pernil” (Pork). I found some recipes and drew from each of them to come up with the below recipe. What resulted is easily my best turkey recipe to date – my husband said that it tasted the closest to the real thing yet (although much better IMHO). So here it is!

Pernil-style Quorn Vegetarian Turkey Roast

** You should plan on doing the marinade part the night before the cooking at the soonest, but ideally a full day before the cooking of the roast.

1 Quorn Turkey Roast (defrosted)

3 cloves of garlic

2 Tbs white balsamic vinegar

2 Tbs olive oil

1 tsp basil

1 tsp oregano

1 tsp rosemary

1 tsp thyme

1/2 cup of butter or butter alternative

Start by cutting the very end off of both sides of the turkey, so that it is flat on either side. Then cut it in half. From there, make several slits on every side of the turkey, and then stick your pinky finger in there to make the slits bigger (in the picture I am using my pointer finger, but I found that it caused tearing along the edges).

From there, take bits of the garlic paste and push it into the holes

Once you have filled all of the holes (yes, I totally giggled when I typed that – I will always have the humor of a 13 year old boy), take the leftover vinegar/oil and rub it all over the turkey. Then put them in saran wrap or a plastic baggie to sit. Let it sit for at least 8 hours, preferably longer. The longer you let it sit, the better. It will look like this when it is ready to sit:

 

Once you are ready to cook it, preheat the oven to 350 degrees. From there take tin foil and wrap it lengthwise up the sides of each half of the roast. Take your 1/2 cup of butter or butter alternative and slather it all on top of the turkey. It will look like this:

Put it in the oven and bake at 350 for 10 minutes. Then crank the oven to “broil” and broil until the edges are brown (about 5-7 minutes). Keep checking to make sure it has not burned. Once done, take out and cut into slices. In the aluminum there will be an amazing, aromatic, butter sauce left in the foil. Pour this over the slices. I have included a picture below. This recipe is the recipe on the left – I will post the recipe for the turkey on the right next 🙂

This pic is TERRIBLE, but it’s the only one I could find. My hands were shaky with excitement for some Quorn delicious-ness.

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9 thoughts on “Best Quorn Vegetarian Turkey Roast – the juciest recipe I’ve come up with yet!

  1. I’m guessing this is simple but just checking… is the garlic “paste” made by blending the garlic, oil, vinegar and spices together? seems some instructions in the middle are missing.

    • You are right – that does seem to be missing! Yes, simply take the garlic, vinegar, oil, basil, oregano, rosemary and thyme and mix it together. I mashed the garlic with the back of a spoon and left the chunks fairly big so that I could more easily get them in the slots that I made.

  2. I made this for Thanksgiving and it was awesome! My meat eating husband ate just as much Quorn Roast as he did turkey. I was wondering if you ever got around to posting the recipe for the Quorn roast on the left in that bottom picture? It looks great and I have another roast in the freezer waiting to be cooked. Thank you!

    • Hi Sara – I am so glad that you and your hubby enjoyed it! I could have sworn that I posted that other recipe, but looking back, I don’t see it! I am going to rack my brain to try and remember how the heck I made that! I am also putting up the recipe we tried this year for Thanksgiving – although I will warn you right now, it is *not* for the health-conscious. But it was delicious 🙂

  3. I was gifted a quorn roast to do this year and I found this recipe here a very good foundation for how to go about making one of these that much better. I have previously had one of these prepared for me the simple roast in bag until very dead – not very appetising.

    I used the basic principle here and did a slight variation on it. I used the butter as the foundation and added to it the oil and vinegar (apple cider). I then spiced it with a teaspoon of basil and a teaspoon of rubbed sage. I also added some pepper because I couldn’t go without. Rather than fresh garlic I used a teaspoon of garlic powder. Additionally I added a good splash of port (and then added a good pint or two of it to myself). Now with the extra fluid came the issue of separation. I countered this by adding a teaspoon of sour cream – job done!. After it was all very thoroughly mixed together I left the bowl out for 5 or 6 hours to let all the flavours come together.

    I didn’t insert the mixture as directed here instead I just cut hundreds of holes going to a depth of about one inch all the way around. I then slapped the mixture on and wrapped the whole log in foil and put it in the fridge for 2 days.

    Come Christmas day I put the log in the oven at somewhere around 375F or 180C for half an hour. After that I (bloody carefully!) poured all the juices into a cast iron frying pan. Cut the log in two horizontally. Placed it in the liquid and then broiled it for another good 15-20 minutes. There were some outstanding aromas coming out of the oven by this time.

    Finely carved semi-circles of quorn with the juices drizzled over was the highlight of the meal (as well as a Yorkshire pudding that had risen to be about a cubic foot during cooking).

    Even now on boxing day some slices taste just as good after 30 seconds in the microwave.

    Real melt in your mouth type roast.

    Thanking you for the inspiration to make something that bit extra.

    • This sounds amazing! I am moving all my recipes over to my new recipe site, caviartasteonavegetariandiet.com, as this blog has become more personal stories and I want to have one focused on food. So I am going to try your way next and I will post the results! Thank you for telling me about it.

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