This year I definitely wanted to put a turkey on the festive table, but my husband and I are a bit few to eat a whole turkey. This is why I decided to make a Crispy Turkey Roll.
- 1 turkey breast fillet
- Bacon rashers
- 1 small onion
- 4-6 mushrooms chopped
- 150 g chicken liver finely chopped
- 1 handful parsley freshly chopped
- Salt, pepper, marjoram
- 4 large slices of water-soaked then squeezed bread in pieces
- 3 fresh eggs
- In a frying pan fry the chopped onion on fat, and when it becomes a bit transparent add the mushroom, chicken liver, salt, pepper then the parsley, marjoram, the water-soaked then squeezed bread in pieces and finally the fresh eggs.
- While you take off the heat, stir the mixture till the eggs are almost cooked, and the stuffing got the right -formable but not too dry- consistency. Take the pan off the stove and let it cool down while you prepare the meat.
- Tenderize the turkey breast filet slice to ensure the even thickness, then place the bacon slices next to each other on a piece of baking paper, as if you make a kind of yummy quilt for the turkey. Place the turkey breast onto the bacon layer.
- Sprinkle the fillet with salt, and pepper. The smoked rashers ensure that the other side gets the proper salinity.
- Spread the stuffing on the surface of the turkey, and roll up the filet.
- Finally, completely cover the roll with the bacon by folding them over the surface.
- Use the parchment paper to line the baking tray, then cover it with tin foil.
- Put it into the oven and bake it at 180 °C.
- The quite thick meat roll softens completely in about 50-60 minutes. At this point, you can remove the tin foil and set the oven to grill function to make the bacon jacket more crispy for about 15-20 minutes.
- Put the roll on a chopping board and rest it for 10 minutes to make the slicing easier and avoid the roll falling apart.