Roast Rolled Turkey
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1108
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,108 cal. | (53 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 21.8 mg | (182 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 42 mg | (350 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.1 μg | (80 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 27.9 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 35 ozs turkey breasts
- 1 cup smoked Bacon (diced)
- 2 onions (diced)
- 2 ½ cups Chanterelle (halved or quartered depending on size)
- 1 yellow pepper
- ⅔ cup dried Cranberry
- 8 Tbsps vegetable oil
- 1 egg
- 3 Tbsps breadcrumbs
- vegetable oil (for the baking dish)
- 1 bunch mixed Fresh herbs (e. g. thyme and rosemary, chopped)
- 1 tsp honey
- 2 Tbsps lemon juice
- crushed Red pepper flakes
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and oil a large baking tray.
2.
Place the meat on a board covered with clingfilm and score deeply lengthways, removing any tendons. Score another line horizontally in each half and open up the sides.
3.
Place another piece of clingfilm over the top and tenderise with a steak hammer. Season with salt and ground black pepper.
4.
Fry the bacon and the onions in 2 tbsp hot oil. Stir in the chanterelles, pepper and cranberries and heat for a further 2-3 minutes. Remove from the heat and leave to cool a little. Add the egg, breadcrumbs, mix well and season with salt and ground black pepper.
5.
Spread the filling on the meat and roll up. Fasten with roulade pins or kebab skewers.
6.
Place the roulade in the prepared baking tray. Mix the herbs, honey, lemon juice and chilli with 5-6 tbsp oil. Brush onto the meat and place in the oven for around 1 hour. Turn occasionally and brush with the oil. If necessary add a little water. Before serving, remove from the sticks and slice.
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