Turkey roulade — easy dinner ideas
Ingredients for 4 servings:
- 600 g fillet of Turkey Breast
- 400 g fillet of Turkey thigh or even 400 g Turkey breast fillet
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 2 cloves garlic
- a few sprigs of Sage and Rosemary
- Optionally—ground chili
Place the Turkey breast fillet on a cutting board with the flat side down. Holding the knife parallel to Board, make an incision in the place of thickening breast,short about 1 cm to the edge of the meat, then expand the meat, like a book, and lightly Squish the fillets with the Palm, to get a big chunk of approximately the same thickness. Close to the breast fillet put a piece of thigh fillet, if necessary, also make an incision and expanding it. Your goal is a big flat rectangle, consisting of two pieces of fillet.
Optionally, you can substitute for thigh fillets on the Turkey breast fillet: your roll of Turkey will not look so stylish on the cut, but otherwise this doesn’t spoilit.
Place the salt, black pepper peas, fennel seeds, garlic and Sage and rosemary leaves into the bowl, if desired, add some dried chili and chop to homogeneity.Make shallow incisions in the surface of the rectangle of the fillet, as should grate spicy pasta and roll up into a tight roll, starting with thigh fillets to red meat turned out to be the inside of the roll. Wrap roll together in several places, so he kept in shape and prepare for one of the following ways.
Saute Turkey roll in butter on all sides until golden brown, then place it on a baking tray, cover with foil and bake at a temperature of 300 f. an hour later start temperatures in the middle of the roll meat thermometer, and once it reaches 65 degrees, remove rolls from oven and let rest another 10 minutes.
This roll is perfectly combined with Sauteed Mushrooms