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Turkey roll in the oven

Turkey Roulade in the Oven

Quick, simple, healthy, light, and delicious! This oven-baked turkey roulade is about as lean as it gets, since turkey breast is low in fat and packed with protein. Rolling it around a filling keeps it tender and juicy, and you can change up what goes inside for a new flavor every time.

katushafin

Recipe author

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Composition / ingredients

Servings:

Turkey breast

600

Mushrooms

500

Onion

Sour cream

Vegetable oil

Pepper

Salt

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

Cooking method

Step 1:

How do you bake a turkey roulade in the oven? Start by gathering your ingredients. Any part of the turkey works here; I'm using breast steaks. Any mushrooms are fine too, whether button, wild, or, in my case, oyster mushrooms.
Step 2:

Peel the onion and slice it into half-rings. To keep your eyes from stinging as you slice, rinse both the onion and the knife under cold water. Your cutting board won't hold onto the oniony smell if you rub it with a piece of lemon first.
Step 3:

Wipe the mushrooms clean with a damp sponge. Don't soak them, or they'll drink up the water and turn watery and bland. Slice them thin.
Step 4:

Heat a skillet and add the vegetable oil. Add the onion and cook it over low heat for about 5 minutes, until translucent, stirring occasionally.
Step 5:

Add the mushrooms to the pan. Don't worry if it looks like a lot; mushrooms shrink down dramatically as they cook.
Step 6:

Cook the mushrooms for 5 minutes, stirring. Then season with salt and pepper, stir again, and cook for another 5 minutes.
Step 7:

Rinse the turkey and pat it dry with paper towels. Slice into each piece, cutting almost but not all the way through, and open it out flat like a book. Pound the meat with a mallet; covering it with plastic wrap first keeps things from splattering. Season both sides with salt.
Step 8:

Spread sour cream over one side of each piece.
Step 9:

Top with the mushrooms and onions you cooked earlier.
Step 10:

Carefully roll each piece of turkey up, keeping the filling from spilling out.
Step 11:

Wrap each roulade in foil, folding the sides in tightly so the juices don't leak out during baking. I use a large sheet so I can wrap it a few times around; it holds up better that way. I did the same with the other pieces of turkey and set the wrapped roulades in a baking dish. If you've made one large roll instead, just place it on a baking sheet.
Step 12:

Bake the roulades in a preheated 400°F (200°C) oven for about an hour. Let them cool a little before slicing; they hold together better once they're no longer piping hot. Enjoy!

These roulades are delicious hot or cold. The meat is tender and the mushrooms go wonderfully with turkey. For a browned exterior, open the foil during the last few minutes of baking. You can also bake them without foil at all, adding water, broth, or a sauce to the dish; just tie the roulades tightly with kitchen twine so they hold their shape. Instead of several small rolls, you can make one big one by overlapping the pieces of turkey into a single sheet and rolling them all up together.
Want to know how to cook properly in foil? There's plenty of useful advice out there on using aluminum foil in the kitchen.
Keep in mind that every oven is different, so your temperature and timing may vary from what's listed. Getting to know your own oven's quirks is the surest way to nail any baked dish.
Instead of fresh mushrooms, you can use frozen or dried (you'll need about five to six times less dried than fresh). Thaw frozen mushrooms however is easiest (in the microwave on the appropriate setting, per your appliance's instructions) and drain off the liquid, or use them still frozen if a little extra liquid won't hurt the dish. Dried mushrooms need a thorough rinse, since they aren't washed before drying, then a soak in cold water for at least 2 to 3 hours.