Meat dishes

Turkey rolls

The cooking process turkey rolls, like any meat, is laborious and takes a lot of time, but the result is worth it. Turkey rolls with an incredible filling will decorate your festive table.

Turkey rolls – ingredients

Recipe for making turkey rolls

Let’s start cooking turkey rolls from cutting meat. Cut the turkey fillet vertically, across the grain, into pieces about 1,5 cm thick. Now cover with a double layer of cling film and tap lightly with a hammer or the edge of your palm to make the pieces thinner – about 6-7 mm.

Grind (very finely) the garlic with salt and thyme (in a mortar or with a knife). Dilute this mixture with oil (50 ml), add salt and pepper to taste. Now spread the meat on both sides with the resulting marinade. Cover the fillet with film and marinate for 1 hour. Meanwhile, prepare the vegetables. Cut zucchini and eggplant into 5-7 mm thick layers and fry in olive oil (40 ml) on both sides until almost ready. Cut the sweet pepper into quarters, remove the seeds, brush the skin with oil (10 ml) and bake in the oven at 180 degrees for 15 minutes. Cool and peel.

Let’s start the formation turkey rolls. Place a layer of meat in front of you on the work surface, and all kinds of vegetables in one layer on top of it. Repeat the procedure with each piece of meat. Turn to roll and tie with cooking thread or fasten with a skewer.

Put the rolls in a baking dish, and put pieces of butter on top. Bake the rolls in an oven heated to 160 degrees until the meat is ready, about 18-20 minutes.

Let the rolls “rest” after baking under a sheet of foil for 10 minutes. Serve hot or cold with mayonnaise.

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