Turkey breast often seems a bit bland to me, so last year, before the holidays, I decided to try something different. I bought an organic turkey breast weighing about 2 kg from the butcher, stuffed it with vegetables, and topped it with orange slices. It's not complicated, but it's good to have some patience when unfolding the meat and to let everything marinate overnight.
Quick Info
Total time: approx. 13-14 hours (including marinating time)
Preparation time: 40-50 minutes
Cooking time: 1 hour and 30 minutes (may vary based on size)
Servings: 8-10 (from a 2 kg breast)
Difficulty: medium
Recipe for festive meals or weekends
Ingredients
- 1 turkey breast (2 kg, organic if available)
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 200 g champignon mushrooms
- 100 g wild mushrooms (or more champignon if you don’t have any)
- 2-3 tablespoons olive oil
- 200 ml semi-dry white wine (for both meat and vegetables)
- salt and pepper, to taste
- fresh rosemary (a few sprigs)
- sage (optional, 2-3 leaves)
- 1 large orange (for slices)
- caul fat (enough to cover the roll)
- 2 large stalks of celery (for support in the pan)
- 200 ml chicken broth (or water if you don't have any)
- 2 tablespoons olive oil (for the pan)
- 1 teaspoon paprika (optional, for sprinkling on top)
Preparation Method
1. Carefully unfold the turkey breast with a filleting knife, trying to get as large and even a sheet as possible. Ideally, it should be about 2 cm thick, but it’s not a tragedy if it’s not perfect. You can go around in a circle with the blade without forcing it.
2. Prepare the filling: chop the onion, bell peppers, and mushrooms into small cubes. Heat a pan with 2-3 tablespoons of olive oil, add the vegetables, salt, pepper, a few chopped sprigs of rosemary, and sage, and sauté over medium heat for 4-5 minutes until softened. Pour about 50-70 ml of white wine over the vegetables and let it reduce almost completely. Allow the filling to cool.
3. Season the unfolded turkey breast with salt, pepper, rosemary, and sage. Drizzle with white wine, spread the cooled vegetables over the entire surface, leaving about a 5 cm margin on one side to prevent the filling from spilling out when rolling.
4. Roll tightly, starting from the side without filling. Place thin orange slices on top. Sprinkle the remaining herbs, a little salt, pepper, and, if desired, paprika.
5. Wrap the roll in the caul fat. If you don’t have any, it can be done without it, but the caul helps keep the meat juicy. Tie the roll securely with kitchen twine lengthwise and widthwise.
6. Place the roll on a platter, drizzle again with white wine, and refrigerate for at least 12 hours, preferably overnight.
7. Before cooking, place two large stalks of celery at the bottom of a heat-resistant dish (I used a clay pot with a lid). The roll should be placed on top of the celery stalks, so it doesn’t sit directly in the liquid. Pour the chicken broth, the remaining white wine, and 2 tablespoons of olive oil into the dish.
8. Cover the dish (or use aluminum foil if it doesn’t have a lid). Place in a preheated oven at 180°C for 30 minutes.
9. After half an hour, reduce the temperature to 150°C and let it cook for about 1 more hour. In total, it will take about 1 hour and a half, but the time depends on the weight of the meat. You can check the center with a thermometer: the internal temperature should be between 65°C and 72°C, depending on your preference.
10. Remove the roll and let it rest for at least 10-15 minutes, then slice into thick pieces.
Why I make this recipe often
It doesn’t take long to prepare and is practical for larger meals. The meat stays juicy, and the filling adds great flavor. You can adapt the filling if you have other vegetables on hand. It slices beautifully and is quite easy to portion.
Tips and Variations
Tips
- It’s easier to unfold the turkey breast when it’s cold, straight from the fridge.
- Don’t overload with filling so you can roll it without tearing.
- Let the meat rest after baking so the juices don’t run out.
- If you don’t have caul fat, brush the roll with oil or melted butter.
Substitutions
- The caul fat can be replaced with thin bacon or omitted altogether.
- Wild mushrooms can be omitted or replaced with any other mushrooms.
- Semi-dry white wine can be swapped for dry wine, but the flavor will differ slightly.
- Chicken broth can be replaced with water.
Variations
- The filling can include zucchini, carrots, or other vegetables.
- You can add chopped nuts or raisins for texture.
- For a more intense flavor, use more herbs: thyme, oregano.
Serving Ideas
- With a side of rice, mashed potatoes, or baked potatoes.
- Alongside a simple green salad to balance the rich meat and filling.
- The remaining sauce in the dish can be strained and served warm over the slices.
Frequently Asked Questions
1. Can I make the roll without caul fat?
Yes, you can. It won’t be as juicy, but you can brush the meat with oil or place thin slices of bacon on top.
2. Can I make the recipe with chicken breast?
Yes, but the cooking time decreases, and the texture won’t be as robust. Chicken breast should be checked after 40-50 minutes.
3. Is sweet wine absolutely necessary?
No, dry wine works too. Sweet wine adds a rounder note to the filling and meat, but it’s not essential.
4. Can I use other vegetables in the filling?
Yes, whatever you have on hand: zucchini, carrots, even spinach or leeks. The idea is not to add too much liquid.
5. How can I be sure when it’s done?
If you don’t have a thermometer, cut a thick slice in the middle – the meat should be opaque, not pink, but also not dry.
Nutritional Values
Values are approximate for one serving (out of 10):
- calories: 270-330 kcal
- protein: 35-40 g
- carbohydrates: 8-10 g (from vegetables and orange)
- fat: 7-12 g (depending on caul fat and oil)
The roll is high in protein, has moderate fat, and relatively low carbohydrates. Calories may vary if you use bacon, more oil, or caul fat.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. For reheating, slice and warm in the oven or pan with a little sauce or juice to prevent drying out. I do not recommend freezing as the texture of the filling will not be the same after thawing.
Quick Info
Total time: approx. 13-14 hours (including marinating time)
Preparation time: 40-50 minutes
Cooking time: 1 hour and 30 minutes (may vary based on size)
Servings: 8-10 (from a 2 kg breast)
Difficulty: medium
Recipe for festive meals or weekends
Ingredients
- 1 turkey breast (2 kg, organic if available)
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 200 g champignon mushrooms
- 100 g wild mushrooms (or more champignon if you don’t have any)
- 2-3 tablespoons olive oil
- 200 ml semi-dry white wine (for both meat and vegetables)
- salt and pepper, to taste
- fresh rosemary (a few sprigs)
- sage (optional, 2-3 leaves)
- 1 large orange (for slices)
- caul fat (enough to cover the roll)
- 2 large stalks of celery (for support in the pan)
- 200 ml chicken broth (or water if you don't have any)
- 2 tablespoons olive oil (for the pan)
- 1 teaspoon paprika (optional, for sprinkling on top)
Preparation Method
1. Carefully unfold the turkey breast with a filleting knife, trying to get as large and even a sheet as possible. Ideally, it should be about 2 cm thick, but it’s not a tragedy if it’s not perfect. You can go around in a circle with the blade without forcing it.
2. Prepare the filling: chop the onion, bell peppers, and mushrooms into small cubes. Heat a pan with 2-3 tablespoons of olive oil, add the vegetables, salt, pepper, a few chopped sprigs of rosemary, and sage, and sauté over medium heat for 4-5 minutes until softened. Pour about 50-70 ml of white wine over the vegetables and let it reduce almost completely. Allow the filling to cool.
3. Season the unfolded turkey breast with salt, pepper, rosemary, and sage. Drizzle with white wine, spread the cooled vegetables over the entire surface, leaving about a 5 cm margin on one side to prevent the filling from spilling out when rolling.
4. Roll tightly, starting from the side without filling. Place thin orange slices on top. Sprinkle the remaining herbs, a little salt, pepper, and, if desired, paprika.
5. Wrap the roll in the caul fat. If you don’t have any, it can be done without it, but the caul helps keep the meat juicy. Tie the roll securely with kitchen twine lengthwise and widthwise.
6. Place the roll on a platter, drizzle again with white wine, and refrigerate for at least 12 hours, preferably overnight.
7. Before cooking, place two large stalks of celery at the bottom of a heat-resistant dish (I used a clay pot with a lid). The roll should be placed on top of the celery stalks, so it doesn’t sit directly in the liquid. Pour the chicken broth, the remaining white wine, and 2 tablespoons of olive oil into the dish.
8. Cover the dish (or use aluminum foil if it doesn’t have a lid). Place in a preheated oven at 180°C for 30 minutes.
9. After half an hour, reduce the temperature to 150°C and let it cook for about 1 more hour. In total, it will take about 1 hour and a half, but the time depends on the weight of the meat. You can check the center with a thermometer: the internal temperature should be between 65°C and 72°C, depending on your preference.
10. Remove the roll and let it rest for at least 10-15 minutes, then slice into thick pieces.
Why I make this recipe often
It doesn’t take long to prepare and is practical for larger meals. The meat stays juicy, and the filling adds great flavor. You can adapt the filling if you have other vegetables on hand. It slices beautifully and is quite easy to portion.
Tips and Variations
Tips
- It’s easier to unfold the turkey breast when it’s cold, straight from the fridge.
- Don’t overload with filling so you can roll it without tearing.
- Let the meat rest after baking so the juices don’t run out.
- If you don’t have caul fat, brush the roll with oil or melted butter.
Substitutions
- The caul fat can be replaced with thin bacon or omitted altogether.
- Wild mushrooms can be omitted or replaced with any other mushrooms.
- Semi-dry white wine can be swapped for dry wine, but the flavor will differ slightly.
- Chicken broth can be replaced with water.
Variations
- The filling can include zucchini, carrots, or other vegetables.
- You can add chopped nuts or raisins for texture.
- For a more intense flavor, use more herbs: thyme, oregano.
Serving Ideas
- With a side of rice, mashed potatoes, or baked potatoes.
- Alongside a simple green salad to balance the rich meat and filling.
- The remaining sauce in the dish can be strained and served warm over the slices.
Frequently Asked Questions
1. Can I make the roll without caul fat?
Yes, you can. It won’t be as juicy, but you can brush the meat with oil or place thin slices of bacon on top.
2. Can I make the recipe with chicken breast?
Yes, but the cooking time decreases, and the texture won’t be as robust. Chicken breast should be checked after 40-50 minutes.
3. Is sweet wine absolutely necessary?
No, dry wine works too. Sweet wine adds a rounder note to the filling and meat, but it’s not essential.
4. Can I use other vegetables in the filling?
Yes, whatever you have on hand: zucchini, carrots, even spinach or leeks. The idea is not to add too much liquid.
5. How can I be sure when it’s done?
If you don’t have a thermometer, cut a thick slice in the middle – the meat should be opaque, not pink, but also not dry.
Nutritional Values
Values are approximate for one serving (out of 10):
- calories: 270-330 kcal
- protein: 35-40 g
- carbohydrates: 8-10 g (from vegetables and orange)
- fat: 7-12 g (depending on caul fat and oil)
The roll is high in protein, has moderate fat, and relatively low carbohydrates. Calories may vary if you use bacon, more oil, or caul fat.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. For reheating, slice and warm in the oven or pan with a little sauce or juice to prevent drying out. I do not recommend freezing as the texture of the filling will not be the same after thawing.