Prepare the meat layer for the roll. The meat should be pre-washed and well dried. The turkey thigh does not have a smooth surface like any other type of meat (beef, etc.), but turkey meat (especially the thigh) gels well during heat treatment, it can be safely cut in different directions, thus forming a more or less smooth surface, and even if "holes" are formed, cut off from the edges small pieces and "fill" the voids with them. To make the turkey roll juicy and look "whole", bake it in a baking sleeve. Cut a square out of the baking sleeve, cut it on one side - you will get a long single-layer napkin. Put a sleeve sheet on the work surface, in the place where the meat will be laid out, sprinkle a little salt and pepper, tightly lay out the turkey pieces, salt and pepper the meat on top.
Place the filling on the meat at a distance of 2 cm from the edges.