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Turkey breast roll

Turkey breast roll


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I portioned the chest as for the larger slices and thinned them with the hammer of the slices, then I salted and peppered each one.

I put slices of ham on each piece of chest and then grated cheese and on top of the pepper cut thin slices lengthwise, I then rolled and fixed them with toothpicks.

I put slices of bacon on top.

I placed it in the tray where I put the oil and wine on them.

I put them in the oven until they browned.

Good appetite


Turkey breast roll at slowcooker

The turkey breast roll is another delicacy recently made in slowcooker, which I can't help but congratulate myself for buying, a delicious food, the combination of poultry and apples that I think those who read me before they've already noticed that I love it. The turkey breast roll recipe (in this form) was a momentary inspiration, but a brilliant one, I would say, because the result was incredibly tender and tasty and even quite good-looking, I would say, it remains to you express yourself.Ingredient:

  • 4 pieces of turkey breast for snitel (600-700 grams)
  • 3 red apples, hard (I used ionatan)
  • 800 grams of potatoes
  • 250 grams of minced pork
  • 1, 1/2 onion
  • 1 carrot marisor
  • 2 cloves of garlic
  • 1 tablespoon breadcrumbs
  • 1 teaspoon sweet pepper
  • 2 tablespoons raisins
  • 1 piece of celery (slightly smaller than 1 chicken egg)
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 500 ml. of chicken soup
  • 1-2 rosemary branches
  • salt and pepper to taste
  • greens (green parsley and / or celery) for filling and sprinkling

Specifically from the beginning that the food can be made just as well in a pan, under the lid, boiling it on a very low heat. The turkey breast slices are beaten with a hammer as for snitel and seasoned with salt and pepper.

Finely chop 1/2 onion, crush one of the garlic cloves, also chop about 1 tablespoon of greens (I used celery leaves). Minced meat is well kneaded with chopped onion and garlic, greens, breadcrumbs, sweet paprika, raisins, salt and pepper to taste.

The filling is divided into 4 and distributed over slices of meat prepared as snitel and seasoned.

Roll the slices of meat closing the filling inside and fix with toothpicks.

Heat the olive oil in a pan. Roll the rolls in flour and fry quickly in oil on all sides to brown.

As soon as they are browned, remove the rolls. Cut 1 onion into 8, peel the carrot and cut into small pieces, as well as celery. Peel the potatoes, wash and cut into 4 or 2, depending on the size. Peel an apple, grate it and slice it into 8 slices. Put the onion and the remaining garlic clove in the slow cooker, then add the browned rolls.

Add the carrots and celery, then the potatoes and finally the apples and rosemary branches to taste.

Pour the hot soup over the rolls and vegetables from the slow cooker.

Set the slow cooker to the high position (the hottest) and cook for 4 -4.1 / 2 hours, until the meat is well tender.

Using a foamer (spoon with holes) remove the rolls, potatoes and apple slices that have been kept whole on a plate and cover to keep warm. The vegetables and apples left in the slow cooker are also removed and passed with with the help of a blender (or through a sieve, etc.), obtaining in a fine puree which is diluted with soup from the bowl until obtaining the consistency of a suitable sauce, which is seasoned with salt and pepper to taste. of potatoes, preserved apple slices and sauce, all sprinkled with greens.

Here is a section and my assurances that it is worth trying the recipe, something good came out of licking your fingers.


Baked turkey roll & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Turkey roll is one of my favorites. I like turkey more than chicken, it tastes better and is not as fat as other types of meat. I use it in many dishes and it seemed appropriate to use it for holiday steak. I chose the turkey roll, because I wanted to offer an alternative to the classic pork chop that we all prepare, but of course you can also use pork muscles instead of the turkey breast.

To prepare this turkey roll, I thought about what ingredients would suit this kind of meat to make it delicious and juicy. Because I used to Turkey breast without bone and skin, so without traces of fat, I chose the variant of aromatic butter meant to taste and keep the meat juicy. In butter I added common but extremely flavorful ingredients, such as garlic, rosemary, parsley, mustard and red peppercorns.

Also for flavor, but also for taste, I put a few slices of turkey bacon, 5 in number, and some grated Parmesan cheese. That's because we are preparing this roll for a holiday and we want it to be more special. However, Parmesan cheese can be omitted, or it can be replaced with mozzarella. To tie the roll, I used kitchen thread, because I wanted to make sure that the filling would not come out of the roll. If necessary, you can use toothpicks or skewer sticks.

I put the roll in the oven, greased with oil and left it for about an hour and 20 minutes, until it browned well on top. You can also check it with a steak thermometer, and the internal temperature must be at least 78 degrees Celsius. When the turkey roll is ready, do not serve it immediately. Cover it with aluminum foil and let it rest for about 30 minutes, it will be much juicier and cut easily. Serve it with your favorite garnish and enjoy the result.


Turkey breast roll with pomegranate sauce

So let's move on to the basic dishes we made for the holidays. Don't be afraid of the title, the recipe is really very simple.

  • 1/2 turkey breast (approx. 1kg) & # 8211 you can also use chicken breast
  • 2 carrots
  • 100g bacon (I bought ready sliced ​​and packaged because it was cut very thin)
  • 150ml white wine
  • 1 pomegranate
  • 50g butter
  • 100g sour cream
  • 1 teaspoon sugar
  • a little oil, salt, pepper

We cut the market into slices as for the slices and then we beat them between 2 plastic sheets so that they don't crush.

We clean the carrot and cut it into thin strips.

Place the slices of meat so that there is no empty space between them. You can overlap them a bit. Season with salt and pepper and then place the bacon slices. We roll a little, we put a row of slices of carrots, then we roll a little more and we put carrots again and so on until we form a roll.

We cut it in half (it's not mandatory but it didn't fit in my tray) and we tied it.

Then fry the roll a little in oil until it browns nicely, and put it with oil in the pan, adding the wine and about 100 ml of water.

Cover with foil and bake for 40 minutes on the right heat, then take the foil and leave for another 10 minutes.

Remove the roll on a wooden bottom and cut it as in the picture. I could cut it into smaller pieces, but the portions must be large because we are not at the restaurant :)).

For the pomegranate sauce, remove the seeds and put them in a saucepan with the sugar and butter. Let it simmer for 5 minutes and then pull the pan aside and add the sour cream. Stir and you're done.

We served it with mashed potatoes.

You can also use kapia and peppers for a more colorful look.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Method of preparation

We fillet the turkey breast, as thin as possible. If possible we do not cut the meat at all.
After preparing the marinade, with the help of a brush we spread it on the surface of the turkey breast. Let it cool for about two hours, until the puff pastry is thawed.
Spread the puff pastry, put the greased turkey fillets on it and place the slices of raw-dried bacon, so that we place them on the entire surface of the chest.
Then we grate the cheese on the grater with large holes.
On top we place the baked peppers, without seeds and stalks and the thawed spinach (I had it put by me for the winter). I sprinkled garlic flakes and salt over the spinach.
Carefully roll the puff pastry with the turkey breast, as tight as possible and put it in a shape that will go in the oven. I put it in a cake tin. We prick the puff pastry with a fork, from place to place, more often, so that the meat can penetrate well.
Put the tray in the preheated oven at 200 degrees C for about an hour and 15 - an hour and a half, then remove the roll and grease it with beaten egg yolk. Bake again for another 10 minutes.
A wonderful roll will come out, which you can serve hot with a mashed potato, steamed vegetables, orea or a salad.
Have a great appetite!

More pictures: http://sidyskitchen.blogspot.ro/2015/01/rulada-din-piept-de-curcan-in-foietaj.html

Chocolate cake

In a bowl sift the cocoa flour, powdered sugar, baking powder, baking soda and a

Pork jelly

For New Year's Eve, we prepared pork meatballs. The pork ear is parched and washed well. it


Turkey breast roll with pomegranate sauce

So let's move on to the basic dishes we made for the holidays. Don't be afraid of the title, the recipe is really very simple.

  • 1/2 turkey breast (approx. 1kg) & # 8211 you can also use chicken breast
  • 2 carrots
  • 100g bacon (I bought ready sliced ​​and packaged because it was cut very thin)
  • 150ml white wine
  • 1 pomegranate
  • 50g butter
  • 100g sour cream
  • 1 teaspoon sugar
  • a little oil, salt, pepper

Cut the market into slices as for the slices and then beat them between 2 plastic sheets so that they do not crush.

We clean the carrot and cut it into thin strips.

Place the slices of meat so that there is no empty space between them. You can overlap them a bit. Season with salt and pepper and then place the bacon slices. Roll a little, put a row of carrot slices, then roll a little more and put carrots and so on until you form a roll.

We cut it in half (it's not mandatory but it didn't fit in my tray) and we tied it.

Then fry the roll a little in oil until it browns nicely, and put it with oil in the pan, adding the wine and about 100 ml of water.

Cover with foil and bake for 40 minutes on the right heat, then take the foil and leave for another 10 minutes.

Remove the roll on a wooden bottom and cut it as in the picture. I could cut it into smaller pieces, but the portions must be large because we are not at the restaurant :)).

For the pomegranate sauce, remove the seeds and put them in a saucepan with the sugar and butter. Let it simmer for 5 minutes and then pull the pan aside and add the sour cream. Stir and you're done.

We served it with mashed potatoes.

You can also use kapia and peppers for a more colorful look.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked turkey roll & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Turkey roll is one of my favorites. I like turkey more than chicken, it tastes better and is not as fat as other types of meat. I use it in many dishes and it seemed appropriate to use it for holiday steak. I chose the turkey roll, because I wanted to offer an alternative to the classic pork frying pan that we all prepare, but of course you can also use pork muscles instead of the turkey breast.

To prepare this turkey roll, I thought about what ingredients would suit this kind of meat to make it delicious and juicy. Because I used to Turkey breast without bone and skin, so without traces of fat, I chose the variant of aromatic butter meant to taste and keep the meat juicy. In butter I added common but extremely flavorful ingredients, such as garlic, rosemary, parsley, mustard and red peppercorns.

Also for flavor, but also for taste, I put a few slices of turkey bacon, 5 in number, and some grated Parmesan cheese. That's because we are preparing this roll for a holiday and we want it to be more special. However, Parmesan cheese can be omitted, or it can be replaced with mozzarella. To tie the roll, I used kitchen thread, because I wanted to make sure that the filling would not come out of the roll. If necessary, you can use toothpicks or skewer sticks.

I put the roll in the oven, greased with oil and left it for about an hour and 20 minutes, until it browned well on top. You can also check it with a steak thermometer, and the internal temperature must be at least 78 degrees Celsius. When the turkey roll is ready, do not serve it immediately. Cover it with aluminum foil and let it rest for about 30 minutes, it will be much juicier and cut easily. Serve it with your favorite garnish and enjoy the result.


Stuffed turkey roll

Stuffed turkey roll is a recipe of great effect, it is not difficult to make, it can be served as an appetizer, or for breakfast, it is sliced ​​very nicely and sandwiches can be made for the small or large package & # 128578

More recipes by meat rolls-see here.

How to make stuffed turkey roll recipe:

How to prepare meat for stuffed turkey roll

Bone the thighs if they are not already bought deboned. It is ideal to use the upper thighs, especially for turkey, because the lower ones have many fine bones and it takes a lot of work to clean each bone. I prefer the pulp roll, because the meat is tenderer, not as uneven as the breast. It can be left with or without skin, as you wish. This time, I removed the skin, but I don't mind when it stays. it bakes nicely and becomes slightly crunchy, it is delicious & # 128578 Great care, if you leave the skin, to speak well before the stove, not to leave any tulle, as they are very unpleasant.

With a well-sharpened knife, lightly unwrap the meat and spread it like a schnitzel, so that it is a beautiful sheet. If it's a chest, cut it like a snail. I don't beat the meat, I just cut it from a knife, I like it to remain slightly irregular in shape and to be juicy.

We had 2 upper thighs, a little over 1 kg.

You see that all spices are given for 1 kg of meat, so weigh and change the amount of spices depending on how much meat you have.

2. How to season the stuffed turkey roll

Sprinkle all the pieces of meat (including if the breast is stuffed) with all the spices mixed: salt, freshly ground pepper, thyme, a little nutmeg (grated 4-5 times) and crushed garlic. Grease evenly on all sides, then wrap in plastic wrap or bag and leave to cool until the next day. This way the spices enter the meat better.


Turkey and chestnut roll

1. Grow the chestnuts, sprinkle them with a little water and put them in the oven over low heat, but well heated. Put the chestnuts up the notch. When the chestnuts have cracked, remove them from the peel and boil them in a little milk for about 7 minutes.

2. Unwrap the turkey breast in one piece, beat it with a hammer of schnitzels and give it a pinch of salt and a pinch of pepper and dress it in thin slices of ham.

3.Keep a handful of chestnuts and pass the rest, add an egg, chopped bacon, chopped ham, a pinch of nutmeg, finely chopped parsley, salt and pepper. Mix everything and spread over the layer of ham. Run as tight as possible and tie with thread.

4. Heat the butter in a saucepan and fry the finely chopped onion, then add the broth, two cups of water and flour. Add salt and bring to a boil and turn off the heat.

5. Put the roll in a baking tray and pour the sauce over it, add the whole chestnuts. Bake for 45 minutes, turning the roll from time to time. Add more water if the sauce has dropped too much. Finally, add a few fresh rosemary leaves to the sauce for extra flavor. Cut the roll after it has cooled.


Turkey breast roll at slowcooker

The turkey breast roll is another delicacy recently made in slowcooker, which I can't help but congratulate myself on buying, a delicious food, the combination of poultry and apples that I think those who read me before they've already noticed that I love it. The turkey breast roll recipe (in this form) was a momentary inspiration, but a brilliant one, I would say, because the result was incredibly tender and tasty and even quite good-looking, I would say, it remains to you express yourself.Ingredient:

  • 4 pieces of turkey breast for snitel (600-700 grams)
  • 3 red apples, hard (I used ionatan)
  • 800 grams of potatoes
  • 250 grams of minced pork
  • 1, 1/2 onion
  • 1 carrot marisor
  • 2 cloves of garlic
  • 1 tablespoon breadcrumbs
  • 1 teaspoon sweet pepper
  • 2 tablespoons raisins
  • 1 piece of celery (slightly smaller than 1 chicken egg)
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 500 ml. of chicken soup
  • 1-2 rosemary branches
  • salt and pepper to taste
  • greens (green parsley and / or celery) for filling and sprinkling

Specifically from the beginning that the food can be made just as well in a pan, under the lid, boiling it on a very low heat. The turkey breast slices are beaten with a hammer as for snitel and seasoned with salt and pepper.

Finely chop 1/2 onion, crush one of the garlic cloves, also chop about 1 tablespoon of greens (I used celery leaves). Minced meat is well kneaded with chopped onion and garlic, greens, breadcrumbs, sweet paprika, raisins, salt and pepper to taste.

The filling is divided into 4 and distributed over slices of meat prepared for snitel and seasoned.

Roll the slices of meat closing the filling inside and fix with toothpicks.

Heat the olive oil in a pan. Roll the rolls in flour and fry quickly in oil on all sides to brown.

As soon as they are browned, remove the rolls. Cut 1 onion into 8, peel the carrot and cut into small pieces, as well as celery. Peel the potatoes, wash and cut into 4 or 2, depending on the size. Peel the apples and peel the seeds and slice them into 8 slices. In the slow cooker put the onion and the remaining garlic clove, then add the browned rolls.

Add the carrots and celery, then the potatoes and finally the apples and rosemary branches to taste.

Pour the hot soup over the rolls and vegetables from the slow cooker.

Set the slow cooker to the high position (the hottest) and cook for 4 -4.1 / 2 hours, until the meat is well tender.

Using a foamer (spoon with holes) remove the rolls, potatoes and apple slices that have been kept whole on a plate and cover to keep warm. The vegetables and apples left in the slow cooker are also removed and passed with with the help of a blender (or through a sieve, etc.), obtaining in a fine puree which is diluted with soup from the bowl until obtaining the consistency of a suitable sauce, which is seasoned with salt and pepper to taste. of potatoes, preserved apple slices and sauce, all sprinkled with greens.

Here is a section and my assurances that it is worth trying the recipe, something good came out of licking your fingers.


Stuffed turkey roll

Stuffed turkey roll is a recipe of great effect, it is not difficult to make, it can be served as an appetizer, or for breakfast, it is sliced ​​very nicely and sandwiches can be made for the small or large package & # 128578

More recipes meat rolls-see here.

How to make stuffed turkey roll recipe:

How to prepare meat for stuffed turkey roll

Bone the thighs if they are not already bought deboned. It is ideal to use the upper thighs, especially for turkey, because the lower ones have many fine bones and it takes a lot of work to clean each bone. I prefer the pulp roll, because the meat is tenderer, not as uneven as the breast. It can be left with or without skin, as you wish. This time, I removed the skin, but it doesn't bother me when it stays. it cooks nicely and becomes slightly crunchy, it is delicious & # 128578 Great care, if you leave the skin, to speak well before the stove, not to leave any tulle, as they are very unpleasant.

With a well-sharpened knife, lightly unwrap the meat and spread it like a schnitzel, to be a beautiful sheet. If it's a chest, cut it like a snail. I don't beat the meat, I only cut it from a knife, I like it to remain slightly irregular in shape and to be juicy.

We had 2 upper thighs, a little over 1 kg.

You see that all spices are given for 1 kg of meat, so weigh and change the amount of spices depending on how much meat you have.

2. How to season the stuffed turkey roll

Sprinkle all the pieces of meat (including if the breast is stuffed) with all the spices mixed: salt, freshly ground pepper, thyme, a little nutmeg (grated 4-5 times) and crushed garlic. Grease evenly on all sides, then wrap in plastic wrap or bag and leave to cool until the next day. This way the spices enter the meat better.


Video: Simple Oven Roasted Turkey Breast (July 2022).


Comments:

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