Turkey thigh roll with raisins and nuts

Step-by-step cooking

1. Step 1:

   

   We cut the turkey thigh and open it like a book. We beat off with a hammer through the film into an even layer. We cut the veins, otherwise, when heated, they will compress the meat and squeeze the juice out of it. Salt, pepper, sprinkle with dry herbs, lubricate with mustard and horseradish, twist and remove in the cold for 2 hours. You can leave in the heat for 30 minutes

2. Step 2:

   

   Chop nuts with a knife, my raisins

3. Step 3:

   

   We put the meat on the baking film (I cut the baking bag). We put nuts and raisins on top. You can add cheese (I forgot to take a photo)

4. Step 4:

   

   Using the film tightly twist the roll. The thigh was small, it turned out with patches so that the filling did not fall out, we fasten the meat with toothpicks or sew it with culinary thread. It is more convenient to make a breast roll, but the thigh is juicier

6. Step 5:

   

   Preheat the oven to 180 gr. We wrap the roll in a film

7. Step 6:

   

   Tie the edges of the film and tie the roll. We send it to the preheated oven. Bake for 40 minutes at 180 g

8. Step 7:

   

   Here is our finished roll. Cool it down. We remove the film, the ties, take out the toothpicks.

9. Step 8:

   

   Cut. The meat is juicy and tender. The roll can also be served hot, sliced in portions. Bon appetit!