1 pound boneless turkey roast
1 cup beef meal
1 cup water
1 (3 ounce) can condensed tomato soup
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dry mustard
1/2 teaspoon salt
6 bay leaves
6 English baguette slices
Preheat oven to 350 degrees F (175 degrees C).
Pat roast dry with a paper towel. Mix together meat and water and place it in a shallow pan. Stir in soup, Worcestershire sauce, garlic powder, parsley, thyme, rosemary, marjoram, paprika, garlic powder and dried parsley, mix well. Sprinkle with parsley thyme mixture.
Bake uncovered in preheated oven for about 20 minutes. Once uncovered, sprinkle with thyme and marjoram mixture. Sprinkle with rosemary mixture. Sprinkle with marinade and bay leaves.
Bake at 350 degrees F (175 degrees C) for about 30 minutes.
Remove bay leaf to a shallow dish and stir bay sauce mixture into roast. Cover and top with sliced English baguette. Bake for an additional 10 minutes.