Turkey roulade with cranberry sauce
(0)
60 min
Under an hour
Sezamo
O ruladă de curcan suculentă și festivă, umplută cu șuncă fină și muștar boabe, servită cu un sos de merișoare catifelat și aromat. O alegere perfectă pentru un prânz deosebit sau o cină de sărbătoare, gata în mai puțin de o oră.
Ingredients
Preparation method
Ingredients overview
- 600 g turkey breast
- 1 tablespoon wholegrain mustard
- 4 slices of pork ham
- 100 g dried cranberries (sun-dried tomatoes as an alternative)
- 150 ml beef stock
- 100 ml dry red wine
- 1 tablespoon honey
- 1 pinch of iodized table salt
- 1 pinch of ground black pepper
Pound the turkey breast until it reaches a thickness of about 2 cm. Season the meat with salt and pepper to taste. Spread the wholegrain mustard evenly, place the ham slices on top, and roll tightly. Tie the roulade securely with kitchen twine. Place it in a baking dish, add a little water, and bake in a preheated oven at 160 °C. The roulade is ready when the internal temperature reaches 72 °C.
For the sauce, place the dried cranberries, beef stock, red wine, and honey in a small saucepan. Simmer over medium heat for about 10 minutes, until the cranberries soften. Remove 2 tablespoons of whole cranberries and set them aside. Blend the remaining mixture with a hand blender until smooth. Pass the sauce through a fine sieve back into the saucepan, add the reserved whole cranberries, season with salt to taste, and serve alongside the sliced roulade.
Chef's tip
For a more intense flavor, you can add a sprig of fresh rosemary to the baking dish during baking.
Nutritional values
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