Turkey breast is a delicious and versatile meat, perfect for being prepared as stuffed rolls. We start by washing the turkey breast well, ensuring that we remove any impurities. After cleaning it, we divide it into two pieces. These pieces do not have to be equal, just large enough to allow for the formation of the rolls. The slicing is done carefully, starting from the outside and moving gently inward, in a spiral, so that the final thickness of each piece reaches about 1 cm.
Once we have obtained large slices of meat, each slice is pounded with a meat mallet to stretch it and make it more tender. This will facilitate the subsequent filling. We grease each piece of meat with oil on the inside, thus preparing the ground for the filling. In a separate bowl, we mix the minced meat with one egg and half a crushed head of garlic. Then, we add salt, seasoning, and ground pepper to taste, ensuring they are well integrated into the mixture.
The filling is divided into two portions, according to the size of the meat pieces. The obtained mixture is generously placed over the oiled meat pieces, and then we carefully roll each piece, making sure the filling remains well sealed inside. The rolls are secured with kitchen twine to prevent them from unraveling during cooking.
To intensify the flavors, we prepare a marinade by crushing the remaining garlic and mixing it with oil, pork seasoning, chili, thyme, and basil. Salt is added to taste. On a sheet of aluminum foil, we place the peppercorns, bay leaves, and cumin seeds, dividing these spices evenly between the rolls. The rolls are dipped in the prepared marinade, and then placed on the aluminum foil, sprinkling peppercorns and cumin on top.
The sheets are well wrapped, and the rolls are placed in the refrigerator for about an hour and a half to allow the flavors to meld. After this period, the rolls are taken out of the refrigerator and placed in a large pan, where we add 200 ml of water. They are cooked over medium heat for 30 minutes, turning them halfway through.
After partially cooking, the rolls are removed from the aluminum foil and transferred to a baking dish. We add the juice obtained from the aluminum foil, two tablespoons of soy sauce, 200 ml of water, and white wine. The dish is placed in the oven at a moderate heat until the rolls are nicely browned. Towards the end, when they are turned, the twine is carefully removed, and the remaining soy sauce is added to enhance the flavor. Let the rolls brown well, giving them a delicious crust, ready to be enjoyed alongside your favorite side dishes.
Once we have obtained large slices of meat, each slice is pounded with a meat mallet to stretch it and make it more tender. This will facilitate the subsequent filling. We grease each piece of meat with oil on the inside, thus preparing the ground for the filling. In a separate bowl, we mix the minced meat with one egg and half a crushed head of garlic. Then, we add salt, seasoning, and ground pepper to taste, ensuring they are well integrated into the mixture.
The filling is divided into two portions, according to the size of the meat pieces. The obtained mixture is generously placed over the oiled meat pieces, and then we carefully roll each piece, making sure the filling remains well sealed inside. The rolls are secured with kitchen twine to prevent them from unraveling during cooking.
To intensify the flavors, we prepare a marinade by crushing the remaining garlic and mixing it with oil, pork seasoning, chili, thyme, and basil. Salt is added to taste. On a sheet of aluminum foil, we place the peppercorns, bay leaves, and cumin seeds, dividing these spices evenly between the rolls. The rolls are dipped in the prepared marinade, and then placed on the aluminum foil, sprinkling peppercorns and cumin on top.
The sheets are well wrapped, and the rolls are placed in the refrigerator for about an hour and a half to allow the flavors to meld. After this period, the rolls are taken out of the refrigerator and placed in a large pan, where we add 200 ml of water. They are cooked over medium heat for 30 minutes, turning them halfway through.
After partially cooking, the rolls are removed from the aluminum foil and transferred to a baking dish. We add the juice obtained from the aluminum foil, two tablespoons of soy sauce, 200 ml of water, and white wine. The dish is placed in the oven at a moderate heat until the rolls are nicely browned. Towards the end, when they are turned, the twine is carefully removed, and the remaining soy sauce is added to enhance the flavor. Let the rolls brown well, giving them a delicious crust, ready to be enjoyed alongside your favorite side dishes.
Ingredients
approximately 1 kg turkey breast 300 g minced pork 340 g corn kernels (a small can) 1 egg 2 medium heads of garlic a packet of seasoning for pork (approximately 15 g) ground pepper, vegeta, and salt to taste 2 tablespoons whole peppercorns half a teaspoon of chili one teaspoon of ground basil one teaspoon of ground thyme 1 teaspoon of cumin 6 bay leaves 100 ml oil 4 tablespoons soy sauce 150 ml white wine 400 ml water aluminum foil thread for securing the rolls