Turkey meat dishes are becoming increasingly popular, because this meat is low in calories and will not cause allergies, which allows it to be used in dietary and baby food.
Today we will learn to cook turkey roll - juicy and tender meat with a fragrant filling.
Turkey Roll - Basic Cooking Principles
For the roll, take the fillet, wash it and beat it off with a hammer on both sides so that the meat becomes tender. Then the slaughtered poultry meat is salted, peppered and flavored with spices. Also, the roll can be made from minced turkey.
Vegetables, mushrooms, cheese, cottage cheese, bacon, fruit, nuts or berries are used as a filling. It all depends on your taste. Vegetables are pre-fried, stewed or used raw.
The prepared turkey is greased with butter, spread the filling, and wrap tightly with a roll. Then they tie it up with a string so that it does not open during the baking process. Top roll sprinkled with spices and sent to the oven for about half an hour.
Ready roll cut and serve as a cold snack. This dish will look great on the festive table.
Recipe 1. Turkey Roll
Ingredients
a kilo of turkey fillet;
two pieces of sweet pepper, onion and carrot;
300 g of cheese and champignons;
150 g breadcrumbs;
60 ml of vegetable oil.
Cooking method
1. Rinse the peeled onion and cut into half rings. We put the pan on the fire, pour the oil and pass the onion on it until half ready.
2. Grate the cleaned carrots on a large grater segment, spread them to the onion, add a little water and simmer on low heat until done.
3. Rinse the pepper, remove the seeds and chop into small cubes. Mushrooms clean, wash and cut into thin plates.
4. We wash the fillet, dry it with napkins, make a cut along the lengthwise and unfold it like a book. The resulting piece repel and sprinkle with spices. We lay out on it frantic onions and carrots, crushed Bulgarian pepper and mushroom slices. Rub parmesan on top and wrap meat in a roll. We fix the thread along the entire length and roll the roll in breadcrumbs.
5. Place the roll in a baking sleeve, put it on a baking sheet and put the oven in a preheated 200 degree oven for an hour and a half.
Recipe 2. Turkey roll with spinach
Ingredients
kilo of turkey fillet;
spinach - 300 g;
ham - 100 g;
Parmesan - 200 g;
eggs - 3 pcs .;
red wine - 2 glasses;
garlic - 2 cloves;
parsley, salt and pepper mixture.
Cooking method
1. We spin, spin and simmer the spinach leaves, adding a little oil. Salt and pepper. Spinach is cooked fairly quickly, so constantly monitor the cooking process.
2. Break the eggs into a deep plate, add finely chopped parsley and beat well. Add finely grated cheese, salt, pepper and mix. Pour the egg mixture into the preheated pan and cook an omelet.
3. The turkey fillet is washed, dried with napkins and beat off with a hammer. The resulting meat rubbed with salt, garlic and a mixture of peppers.
4. On the beaten filet, spread the omelet, spinach and ham, cut into thin slices. We form a roll and tie with a thread.
5. We put a deep frying pan on the fire, pour a little oil and fry the roll from all sides until golden brown. Then pour a glass of wine, cover and simmer until the liquid evaporates. Turn the roll over, pour in a second glass of wine and cook until it evaporates. Cool the finished roll, cut into slices and serve as a cold snack.
Recipe 3. Turkey roll with spices
Ingredients
A pound of turkey fillet;
two art. spoons of mustard seeds;
a glass of red wine Port and orange juice;
one and a half tsp of salt;
2 tbsp. l dried green pepper.
Cooking method
1. Cut the washed and dried turkey fillet in half lengthwise and not fully, and unfold it.
2. Grind dried pepper and mustard seeds in a blender. 2/3 of this powder is used for sprinkling fillets. We salt, we sprinkle with the rest of spices and once again we add.
3. Meat rolled into a roll and tied with a thread. Heat the oil in a pan, and lightly fry the roll. We shift it to an elongated shape.
4. Pour orange juice and wine into a saucepan. Bring to a boil and cook for half a minute. Pour into a form where the roll will be baked. The form is covered with foil and put on the bottom shelf of the oven. Simmer roll for about an hour at an average temperature. You can determine the readiness by the color of the juice, which is highlighted in the cooking process. Light color indicates that the meat is ready.
5. Cool the roll and cut into portions. Served with a side dish of potatoes.
Recipe 4. Turkey roll with nuts
Ingredients
one and a half kilograms of turkey breast;
60 g butter;
red onion;
150 g of any nuts and bread crumbs;
h. spoon orange peel;
2 tsp. fresh rosemary;
150 ml of orange juice;
50 g of natural honey.
Cooking method
1. Kernels finely chop or grind lightly in a coffee grinder. Peeled onions and rosemary greens finely shred.
2. Put the frying pan on the fire, spread half the oil and pass the onion until soft. Add chopped nuts and fry for a couple of minutes. Pour bread crumbs, chopped rosemary greens and orange zest, pour 2 tbsp. l orange juice and st. a spoon of honey. Stir and turn off the fire.
3. Put the remaining orange juice, butter and honey in a saucepan. Put it on the fire, bring to a boil and cook until the sauce begins to thicken.
4. Wash the turkey fillet, dip it in napkins, cut it all the way down and open the piece of meat like a book. We beat the turkey with a hammer. On the whole piece lay out the filling and level. Fold in fillet and tie with thread.
5. Form the cover with foil and lay out the roll in them. From above we grease it with honey sauce, salt and pepper. We bake the roll for an hour and a half, while periodically pour the remaining sauce. We get out of the oven and leave for a quarter of an hour. Served in thin slices with any sauce.
Recipe 5. Turkey roll with dried apricots
Ingredients
kilo of turkey fillet;
a glass of dried apricots;
100 ml of soy sauce;
1 tbsp. l mustard;
spices and pepper;
olive oil;
handful of walnuts.
Cooking method
1. Fillet of turkey clean of films, well washed and cut plates 1.5 cm thick. Cover with cling film and beat with a hammer on both sides.
2. Mix mustard with soy sauce. Each piece of meat dipped in the mixture and laid on top of each other. Leave to marinate for half an hour.
3. Wash dried apricots, pour boiling water and leave to swell for five minutes. Then we cut it not very finely.
4. Broken off a piece of turkey lay on the board, season with pepper and spices. Spread dried apricots around the layer and form a roll. Sprinkle the top rolls with hot red pepper.
5. We put the pan on the fire, put the rolls seam down on the heated olive oil. Fry on all sides until golden brown.
6. Put the rolls in the form, sprinkle with chopped walnuts and put in an oven heated to 200 degrees for a quarter of an hour. We take out from the oven, cover with foil and leave for five minutes. Rolls are ready!
Recipe 6. Turkey roll with prunes
Ingredients
1 kg of turkey breast;
15 pcs. pitted prunes;
two carrots;
4 champignons;
2 tbsp. l sour cream;
1/3 tsp of coriander;
a mixture of Provencal herbs, salt and black pepper.
Cooking method
1. Wash the brisket, obsushivaem and cut along not fully, so that it can be opened as a book. Slightly beat off with a hammer.
2. Pour the prunes with boiling water and leave for 15 minutes, rinse, lay out to dry on a paper towel, then cut into thin strips. Clean the carrot, rinse and cut into cubes. Wipe the mushrooms with a damp paper towel and chop thin plates.
3. A layer of meat is pepper, season with herbs, unfold the filling and again pepper and salt. Wrap tightly in a roll and tied with thread.
4. Cut a piece of foil, grease it with vegetable oil and shift the roll onto it. Top grease it with sour cream and sprinkle with coriander. Wrap the roll in foil and make several punctures. We spread the roll on the deco and send to bake in the oven heated to 240 degrees for forty minutes. Leave in the oven off for another half hour.
5. Take the roll out of the oven, cool, wrap in cling film and put in the refrigerator for three hours. Cut into thin slices and serve to the table.
Recipe 7. Turkey roll with bacon and prunes
Ingredients
800 g piece of turkey breast;
200 g of prunes;
150 g of bacon and walnut kernels;
egg;
2 cloves of garlic;
50 ml of cognac;
spices and fresh greens.
Cooking method
1. Drain the prunes with boiling water, leave for 10 minutes, drain and cut into strips. Now pour over cognac for ten minutes. Then drain and mix the prunes with the egg, ground nuts and season with spices. Add crushed garlic using a press. If the filling turned out to be liquidish, you can adjust the density using sesame seeds or grated cheese.
2. Rinse the brisket, dry it, cut it lengthwise and uncover it. Cover with cling film and slightly repelled. Grease a sheet of foil with butter, shift a layer of meat onto it. Put thin slices of bacon and chopped greens along the edge, lay out the stuffing next to it, roll the meat into a roll and tie it up with a cooking thread. Wrap it in foil, transfer to a baking sheet and send to bake in the oven for an hour and a half.
3. Cut the finished roll into thin slices, put it on a dish and arrange with greens.
Turkey roll - tips and tricks from chefs
- The filling for the roll should be piquant and juicy. The turkey is in perfect harmony with prunes, however, it can give a slight bitterness, which is not pleasant to everyone. As an alternative, it is fashionable to use fresh plums.
- If you are cooking cheese stuffing, it is better to take soft varieties.
- Meat can be pre-marinated, in which case the taste of the roll will be much richer. Best suited for this marinade of French mustard and horseradish.
- Turkey rolls stuffed with mushrooms and smoked sausage, baked in cream, turn out tender and juicy. Such rolls will be a great addition to a side dish of potatoes or rice.
- Before serving roll cut into slices, spread on a dish, decorated with greens and served with sauce, ketchup or sour cream. Can be served as sandwiches with lettuce and cherry tomatoes.
- You can cook a roll in one piece or make them in portions. Cut the meat into pieces and make small rolls. They do not need to be cut, just put on a dish and pour over the sauce or decorate with greens.
