Turkey roll
Description
The recipe won't take much time. The roll is delicious both hot and cold—serve it as an appetizer, main dish, or sliced for sandwiches. It's best to use a large fillet, as it will be easier to shape the roll. Use spices to taste, and feel free to change the filling, but I highly recommend simmering the roll in beer. Give it a try—it will be tasty. Serve hot.
Instructions
- 1
Step 1
Slice the onion thinly, grate the carrot on a coarse grater. Sauté the vegetables in two tablespoons of oil until soft, without browning. Halfway through cooking, add salt and generously season with black pepper. Let cool.
- 2
Step 2
Cut the turkey fillet like a book, without cutting all the way through, cover with plastic wrap, and pound to a thickness of 1 cm, forming one even piece. I wasn't lucky—the frozen fillet turned out to be in pieces. But that's no problem either; you can still make a roll from the pounded pieces.
- 3
Step 3
Season the meat with salt, a mixture of chili peppers, garlic powder, and nutmeg.
- 4
Step 4
Place the carrot-onion filling on one side. On top, arrange sliced olives, chopped green onions, and marinated hot pepper.
- 5
Step 5
Roll it up and securely tie it with kitchen twine.
- 6
Step 6
Sear on the remaining oil on all sides until golden brown. Pour in light beer, add soy sauce, reduce heat to minimum, and simmer the roll for about half an hour, occasionally basting with the sauce from the pan. The roll can also be baked in the oven.
- 7
Step 7
Let the finished roll rest under foil for about 15-20 minutes. Remove the strings, slice the roll into pieces and serve.