Baked turkey fillet roll with color surprise

Baked turkey fillet roll with color surprise

1 kg turkey breast fillet in one piece
400 g thin slices of bacon
4–5 multi-colored sweet peppers
50 g grated parmesan
4 cloves of garlic
2 sprigs of rosemary
1 tbsp. l Dijon mustard
olive oil
salt, freshly ground black pepper

Cut the peppers in half lengthwise, remove the seeds, stalks and septa. Bake the peppers under the grill or just in the oven at 220 ° C until black tan. Put in a bowl, tighten with foil, cool, clean.
Cut the breast fillet lengthwise almost in half, holding the knife perpendicular to the board without cutting to the end by about 1.5 cm. Open the piece like a book.
Then cut each half in half, holding the knife parallel to the table and moving from the center to the edges. Similarly, do not cut to the end by about 1.5 cm.

Expand the cut pieces — one to the right, the other to the left; you will get an uneven layer. Salt it and pepper.
Cover the meat with a double layer of film and carefully beat it to a uniform thickness of about 1 cm. Remove the film, salt the meat and pepper, spread with mustard, let stand until everything else is cooked.
For the filling, finely chop the rosemary with garlic, add the parmesan, mix thoroughly. Sprinkle the surface with rosemary and garlic fillet, put the baked peppers, leaving 2 cm free on one short side.

Roll the roll. Lay the bacon a little overlap in the form of a large rectangle. Wrap the roll in bacon and tie with cooking twine or strong thread. Wrap in foil and put in the freezer for 15 minutes.
Preheat the oven to 160 ° C, put the roll (removing the film) on a baking sheet covered with parchment and bake for 1 hour 20 minutes. to an internal temperature of 69–70 ° C using a meat thermometer. Serve hot or slightly cooled.

Baked turkey fillet roll with color surprise
Baked turkey fillet roll with color surprise

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