• 1 Ferme des Voltigeurs stuffed turkey roast

Pink peppercorn sauce:

• 2 cups (500 mL) Ferme des Voltigeurs Hot Chicken Broth
• 45 ml (3 tbsp.) butter
• 45 ml (3 tbsp.) flour
• 15 ml (1 tbsp) pink peppercorns
• 65 ml (1/4 cup) 35% cream
• Salt

• Remove the plastic film from your stuffed turkey roast and place it in the oven directly in its black container

• Bake uncovered until desired exterior browning is achieved and cover for the rest of the cooking time.
• Bake for 25 to 30 minutes per pound or 1 hour per kilogram at 180°C (350°F), until the internal temperature reaches 74°C (165°F).
• Pink peppercorn sauce:- Melt the butter in a saucepan.Stir in the flour and mix.- Pour in the chicken broth in a thin stream, stirring continuously.- Add salt if necessary, add the pink pepper.- Simmer for 15 minutes.- Add the cream and serve.