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Print Recipe
Turkey Roll with Ginger Carrots Recipe
Turkey thigh roll stuffed with spicy filling is a delicious and beautiful snack for any occasion. Meat loaf always looks bright and presentable on any festive table. This roll can be served both hot and cold. Tender, juicy Turkey meat, steeped in the aromas of prunes and savory spices. To complement the Turkey roll, you can use a useful and bright garnish of ginger carrots. In General, the dish is light (in composition), bright and festive!
Cook Time 120 minutes
Servings
Ingredients
The Turkey meatloaf:
Ginger carrots:
Cook Time 120 minutes
Servings
Ingredients
The Turkey meatloaf:
Ginger carrots:
Instructions
  1. Products for making a roll:
    Products for making a roll:
  2. Prepare a spicy filling for meat loaf :all the ingredients (except spices)must be coarsely crushed. This work can be done quickly and conveniently using a food processor ( slicing attachment).
    Prepare a spicy filling for meat loaf :all the ingredients (except spices)must be coarsely crushed. This work can be done quickly and conveniently using a food processor ( slicing attachment).
  3. In a saucepan, heat the olive oil (2-3 tbsp), place the sliced onions, garlic, prunes and almonds in the hot oil. Add a little salt and pepper, warm up the filling for a couple of minutes , add dry spices, mix, turn off the heat, let the filling cool a little.
    In a saucepan, heat the olive oil (2-3 tbsp), place the sliced onions, garlic, prunes and almonds in the hot oil. Add a little salt and pepper, warm up the filling for a couple of minutes , add dry spices, mix, turn off the heat, let the filling cool a little.
  4. Prepare the meat layer for the roll. The meat should be pre-washed and well dried. The thigh of a Turkey does not have a smooth surface like any other type of meat (beef, etc...), but the Turkey meat (especially the thigh)is well gelled during heat treatment, it can be safely cut in different directions, forming a more or less smooth surface in this way, and even if "holes" are formed, cut small pieces from the edges and "fill" the voids with them. To make the Turkey roll juicy and look "whole", bake it in the cooking sleeve. Cut a square from the baking sleeve, cut on one side-you will get a long single-layer cloth. On the work surface, put the sleeve leaf, on the place where the meat will be put, sprinkle a little salt and pepper, lay out the Turkey pieces tightly, top the meat with salt and pepper. Place the filling on the meat, 2 cm apart from the edges.
    Prepare the meat layer for the roll. The meat should be pre-washed and well dried. The thigh of a Turkey does not have a smooth surface like any other type of meat (beef, etc...), but the Turkey meat (especially the thigh)is well gelled during heat treatment, it can be safely cut in different directions, forming a more or less smooth surface in this way, and even if "holes" are formed, cut small pieces from the edges and "fill" the voids with them. To make the Turkey roll juicy and look "whole", bake it in the cooking sleeve. Cut a square from the baking sleeve, cut on one side-you will get a long single-layer cloth. On the work surface, put the sleeve leaf, on the place where the meat will be put, sprinkle a little salt and pepper, lay out the Turkey pieces tightly, top the meat with salt and pepper.
Place the filling on the meat, 2 cm apart from the edges.
  5. Roll the meatloaf with a film, pulling the sides tightly from the beginning and from the sides. Wrap the roll in cling film along the entire length of the film, additionally tie with a cooking cord. Transfer the prepared roll to a baking dish. Bake the roll in the oven at t 200 C, 30 minutes . Then reduce the heat to 170 degrees and cook for another 30 minutes. Hold the finished roll in the oven for another 20 minutes.
    Roll the meatloaf with a film, pulling the sides tightly from the beginning and from the sides. Wrap the roll in cling film along the entire length of the film, additionally tie with a cooking cord. Transfer the prepared roll to a baking dish. Bake the roll in the oven at t 200 C, 30 minutes . Then reduce the heat to 170 degrees and cook for another 30 minutes. Hold the finished roll in the oven for another 20 minutes.
  6. Products for a side order of carrots:
    Products for a side order of carrots:
  7. Wash the orange well, grate the zest, and squeeze out the juice (~ 50 g). Red hot pepper (optional without seeds) cut into thin rings. Cut the peeled carrots into thin slices using a food processor ( slicing attachment).
    Wash the orange well, grate the zest, and squeeze out the juice (~ 50 g). Red hot pepper (optional without seeds) cut into thin rings. Cut the peeled carrots into thin slices using a food processor ( slicing attachment).
  8. In a saucepan with a thick bottom, melt the butter, put the carrots in the hot oil. Add a little salt and pepper, and add the zest and orange juice. Simmer the carrots under the lid for 10 minutes. Then add the honey, paprika and ginger, mix and cook for another 10-15 minutes , until the carrots are soft and the juice should evaporate.
    In a saucepan with a thick bottom, melt the butter, put the carrots in the hot oil. Add a little salt and pepper, and add the zest and orange juice. Simmer the carrots under the lid for 10 minutes. Then add the honey, paprika and ginger, mix and cook for another 10-15 minutes , until the carrots are soft and the juice should evaporate.
  9. Cut the finished roll into portions. Serve with ginger carrots and fresh salad leaves. Bon Appetit!!! Holiday dinner!!!
    Cut the finished roll into portions. Serve with ginger carrots and fresh salad leaves. Bon Appetit!!! Holiday dinner!!!

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