Roast Turkey Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.3 μg | (81 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 20 grams dried Porcini mushroom
- 800 grams turkey breasts
- 2 onions
- 300 grams Leeks
- 1 carrot
- 2 Tomatoes
- 200 grams small button Mushroom
- 2 Tbsps chopped parsley
- 2 slices day-old white bread
- 2 Tbsps Canola oil
- 2 egg whites
- salt
- freshly ground peppers
- Nutmeg
- 150 milliliters white wine
- 250 milliliters Vegetable broth
- 1 bay leaf
- Bakers twine
Preparation steps
Soak the porcini mushrooms in about 200 ml (approximately 1 cup) of water for about 30 minutes. Drain and chop finely.
Rinse the turkey and pat dry with paper towels. Cut the piece of meat on one side of the lower third about half way through, then cut half way through the upper third of the other side. Expand to form a flattened surface. (Alternatively, have the butcher prepare the meat).
Peel the onions and cut into strips. Rinse and trim the leek and cut the white and light green part into thin strips. Peel the carrot and cut into sticks. Rinse the tomatoes and cut into eighths. Trim the mushrooms. Crumble the white bread finely.
Heat 1/2 tablespoon of oil in a pan and fry the leeks while stirring for 2-3 minutes. Place the mushrooms, parsley, toast and egg whites in a bowl and mix. Stir in the cooled leeks and season with salt, pepper and nutmeg.
Season the turkey with salt and pepper. Spread the leek mixture on top, leaving a 2 cm (approximately 1 inch) wide margin free on the long sides. Roll up the meat lengthwise and tie with kitchen twine. Heat the oil in a roasting pan. Brown the roast on all sides. Add the onions and carrots. Stir in the tomatoes, broth and white wine, add the bay leaf, cover and bake in a preheated oven at 180°C (approximately 350°F) for about 60-80 minutes. Baste occasionally with the pan drippings. Add the mushrooms to the pan and cook for another 15 minutes, uncovered.
Remove the mushrooms and meat from the pan. Pour the drippings through a sieve into a pan and season. Thicken as desired. To serve, remove the kitchen twine from the roast and cut the roast into slices. Serve with the mushrooms on plates and drizzle with sauce.
