Turkey roll in the oven

Fast, simple, healthy, easy, delicious! Turkey roll in the oven can be called a dietary dish, because poultry fillet contains little fat and a lot of protein. The roll is prepared with a filling that makes it tender and juicy. You can change its filling to diversify the taste every time.

katushafin

Recipe author

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Composition / ingredients

servings:

Turkey fillet

600

Mushrooms

500

Onion

Sour cream

Vegetable oil

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 67 % 10 g

Fats 27 % 4 g

Carbohydrates 7 % 1 g

85 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to bake a turkey roll in the oven? Prepare the products. Fillet of any part of the bird is suitable for this recipe, I have steaks from breast fillet. Also choose any mushrooms — champignons, forest mushrooms, I have oyster mushrooms.
Step 2:
Peel the onion and cut it into half rings. To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Step 3:
Clean the mushrooms from dirt with a wet sponge. Do not wet them too much, so that the mushrooms do not absorb a lot of moisture, they can become watery and not tasty. Cut the mushrooms into thin plates.
Step 4:
Preheat a frying pan, pour vegetable oil on it. Put the onion and fry it on low heat for about 5 minutes. The onion should become transparent. Stir it occasionally.
Step 5:
Put the mushrooms in the pan. Do not be afraid that there are too many of them. During heat treatment, mushrooms lose a lot in volume.
Step 6:
Fry the mushrooms for 5 minutes, stirring. Then add salt and pepper to them. Stir again and fry for another 5 minutes.
Step 7:
Wash the fillets and dry them well with a paper towel. Cut each piece, making an incision not to the end, and expand into a layer. Beat off the meat with a hammer. You can cover a piece of food wrap so that splashes do not fly. Salt the fillets on both sides.
Step 8:
Smear a piece of sour cream on one side.
Step 9:
Put the mushrooms fried with onions on top.
Step 10:
Carefully roll the fillet into a roll, trying not to let the filling fall out.
Step 11:
Wrap the roll in a piece of foil, making deep turns on the sides so that the juice does not spill out when baking. I took a large foil to make a few turns, so it's more reliable. Similarly, I made other pieces of fillet. The resulting rolls were put in a refractory mold. If you have a roll of one large piece, then put it on a baking sheet.
Step 12:
Bake the rolls in a preheated oven at 200 degrees for about one hour. Let the finished rolls cool down a little. It is more convenient to cut them not hot, they can fall apart. Enjoy your meal!

Rolls are delicious both hot and cold. The meat is soft, the mushroom taste goes well with the turkey.
You can unwrap the foil and brown the rolls at the very end of cooking. You can bake them completely without foil, adding water, broth or some sauce to the mold. But then tie the rolls tightly with a thread so that they do not fall apart.
You can make not many small rolls, but one large roll. To do this, the fillet pieces must be laid in a layer with an overlap and wrap them all at once.

How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.