Place the meat in a roasting pan or baking dish, place it in an oven preheated to 190-200 ° C and bake for 40 minutes, gradually adding half of the total amount of broth. Add cherry tomatoes to the meat 30 minutes after the start of baking. Salt and pepper everything and season with sugar.
While the turkey is cooking, prepare the sauce. Wash and dry the parsley. Tear off the leaves. Peel and chop the garlic. Combine the garlic parsley leaves and capers. Pour the remaining meat stock into the mixture. Add oil and soy sauce. Season with pepper and salt. Boil over medium heat for about 10 minutes.
Cut the finished turkey into portions. Serve with the stewed tomatoes and sauce.
Gourmet turkey roll
To make a turkey roll for 4 servings, take: – 1 kg turkey fillet; – 150 g dried tomatoes; – 1 tablespoon of peeled pine nuts; – grated parmesan; – 200 ml of broth; – 4 tablespoons of lemon juice; – 6 tablespoons of vegetable oil; – 8 slices of bacon; – basil; – 75 g mozzarella; – 1 onion; – 400 g of canned tomatoes in their own juice.
Mix the dried tomatoes with pine nuts, parmesan, lemon juice, 4 tablespoons of vegetable oil and 1 tablespoon of broth. Stir the mass until you achieve a puree consistency.
Cut the poultry lengthwise into 2 slices. Season with salt, pepper and brush with prepared aromatic tomato sauce. Then place bacon, finely chopped basil and sliced mozzarella on top of the meat. Roll the turkey into a roll and secure the edges with toothpicks.
Fry the rolls in a little vegetable oil. Chop the onion into small pieces. Add it to the meat, place the remaining basil, canned tomatoes and broth in a skillet with turkey. Simmer everything together over medium heat for 40-50 minutes.
Take out the rolls, wrap them in foil and set aside. At this time, boil the sauce, season with salt and pepper to taste. Remove toothpicks. Cut the turkey into portions. Place on a plate and top with tomato sauce.