Roll of turkey. Turkey - is not only useful but also delicious meat. Delicious, juicy and with a useful roll will be appropriate and on a holiday, and on the everyday table.
600 gr. turkey breast fillet
400 gr. fillet turkey thighs
another 400 gr. turkey breast fillet
1 tsp coarse salt
1 tsp black pepper
1 tsp fennel seeds
2 garlic cloves
a few sprigs of sage and rosemary
if desired - chili powder
How to cook a turkey roll
Place the turkey breast fillet on a cutting boardflat side down. Holding the knife parallel to board, make an incision at the site of thickening of the breast, short of about 1 cm to the edge of the meat, and then expand the meat like a book and flatten slightly fillet hand to get a large piece of about the same thickness. Close to fillet Build out a piece of thigh fillets, also notched and flattened it if necessary. Your goal - a large flat rectangle, consisting of two pieces of fillet.
You may want to replace the hip sirloin fillet turkey breast
Put salt, black pepper, seedsfennel, garlic and sage leaves and rosemary in a blender cup, if desired, add a little dried chilli and grind until smooth. Make shallow cuts on the rectangular surface of the fillet, as the spicy rub the paste and roll into a tight roll, starting from the thigh fillet, red meat appeared to roll inside. Tie the roll with string in several places, so he kept the form, then fry the turkey roll with butter on all sides until golden brown, place it on a baking sheet, cover with foil and bake at 150 degrees. After an hour, start to measure the temperature in the middle of the roll thermometer for meat, and as soon as it reaches 65 degrees, remove the loaf from the oven and let rest for 10 minutes. If you do not have a thermometer, then pierce with a fork roll If you select a transparent meat juice the meat is ready.
Remove the twine, slice roulade of turkey flat portions and serve with a green salad and your favorite dressing.