Roast Turkey Breast Roulade with Cherry Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 turkey breast
- 1 Turkey cutlets (150 grams)
- 1 egg white
- salt
- 30 milliliters Whipped cream (as cold as possible)
- 1 Lime
- 100 grams Cherries
- white peppers
- Nutmeg
- 4 Tbsps vegetable oil
- 4 Red onions
- 150 milliliters dry white wine
- 25 grams butter
- 30 grams Poppy seeds
Preparation steps
Carefully cut a pocket into the turkey breast with a sharp knife, without cutting through the meat.
Cut the turkey cutlets into pieces and freeze 10 minutes. Then swiftly puree in portions in a blender along with the egg whites and season with salt. Stir in the cream and continue to puree for a few seconds, until a homogeneous mass has formed, then chill.
Peel the lime, trim fillets and chop. Rinse the cherries, drain and pit. Stir the cherries and lime pieces into the meat mixture and season with salt, pepper and nutmeg.
Preheat the oven to 170°C (approximately 340°F) convection. Fill the pocket of the turkey breast with stuffing, secure the opening and tie the roast with kitchen twine. Rub with salt and pepper and cook on all sides in hot oil.
Peel the red onion and depending on the size, cut into quarters or eighths. Add with the roast in a roasting pan or baking dish and cook for about 30 minutes in a hot oven. Then pour in the wine, baste the roast with the liquid and cook another 40 minutes, basting from time to time with the meat juices.
About 10 minutes before end of cooking, melt the butter, stir in the poppy seeds and brush the meat.
