Roast Turkey Roulade

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Roast Turkey Roulade
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Health Score:
83 / 100
2 h. 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein57 g(58 %)
Fat8 g(7 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.2 μg(6 %)
Vitamin E3.8 mg(32 %)
Vitamin K68 μg(113 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin35.5 mg(296 %)
Vitamin B₆1.3 mg(93 %)
Folate136 μg(45 %)
Pantothenic acid2.9 mg(48 %)
Biotin36.3 μg(81 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C35 mg(37 %)
Potassium1,424 mg(36 %)
Calcium121 mg(12 %)
Magnesium82 mg(27 %)
Iron4.1 mg(27 %)
Iodine27 μg(14 %)
Zinc4.6 mg(58 %)
Saturated fatty acids1.4 g
Uric acid347 mg
Cholesterol88 mg
Complete sugar7 g


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
freshly ground peppers
150 milliliters white wine
250 milliliters Vegetable broth
1 bay leaf
Bakers twine
How healthy are the main ingredients?
Leekwhite breadPorcini mushroomparsleyonioncarrot

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.