Turkey roll: a popular combination. Video

Drain any liquid from the dried mushrooms, squeeze out excess water and cut into slices. Add sage, mushrooms and cranberries to the skillet with the onions. Mix well and fry for 2-3 minutes, add breadcrumbs and add parsley and bacon, add broth and stir well. You should have a thick paste. Remove the skillet from heat and let the filling cool.

Remove the skin from the turkey fillet and set aside. Butterfly cut the turkey breast, not cutting all the way along. Place the fillets between two sheets of baking paper or wrap with plastic wrap, beat the turkey meat with a hammer so that it is no thicker than 1 centimeter. Trim the edges to form a rectangle. Spread the filling in a thin layer, leaving about 20 millimeters around the edges, roll up and wrap in leather. Tie with baking twine and brush with vegetable oil. Place in a brazier with the turkey wing next to it.

Preheat oven to 200C. Roast the turkey roll for 20 minutes, then reduce the heat to 160 ° C and cook for another 10-15 minutes, until clear juice begins to emerge from the roll when pierced. Remove the roll from the oven, place it on a dish and cover with foil, let the meat rest for 10-20 minutes, while making the sauce.

Remove the turkey wing from the roasting pan, place the dish over an open fire, add wheat flour, stir and fry until it has a characteristic aroma. Slowly pour in the broth, whisking the sauce with a whisk, season with salt and pepper, thyme or sage herbs can be added to the gravy. Simmer over low heat until thickened. Cut the roll into slices and serve with sauce.