Turkey roulade: A scrumptious twist on Sunday roast

Although chicken is the most popular poultry, it's worth giving turkey a chance. Large fillets are excellent for stuffing and baking. There are many ideas for the stuffing, but I most often opt for a simple and tasty combination of spinach, sun-dried tomatoes, and feta cheese. This recipe is a delicious alternative to Sunday pork chops.

Simple combinations can often be the best. Delicate turkey meat, the distinct taste of feta, sun-dried tomatoes, and aromatic herbs will delight even the most discerning gourmets. The entire dish is enhanced by a delicious marinade and thin bacon, which turns into a crust after baking.

This dish tastes great both hot and cold. For dinner, serve it with cooked potatoes or grains and your favourite salad, like carrot and orange salad. If you have some roast left after dinner, you can use it for sandwiches, just like homemade cold cuts.

Ingredients:

• about 1.4 kg of turkey breast,
• sun-dried tomatoes in oil,
• feta cheese,
• fresh spinach leaves,
• garlic,
• thin strips of fresh bacon.

Marinade:

• 3 cloves of garlic,
• 1 bunch of chopped parsley,
• 2 teaspoons of dried onion,
• half a teaspoon of dried rosemary,
• 1 teaspoon of thyme,
• 1.5 teaspoons of lemon zest,
• half a teaspoon of freshly ground pepper,
• 2 tablespoons of olive oil.

Preparation method:

1. Cut the turkey fillet into a large sheet.
2. Sauté the spinach in a pan with pressed garlic.
3. Pound it with a mallet and place diced feta cheese, sun-dried tomatoes, and spinach in the centre.
4. Roll it up along the shorter side to form a roulade.
5. Place all marinade ingredients in a blender and blend until smooth.
6. Coat the meat with the marinade, wrap it in bacon strips, and refrigerate overnight.
7. After this time, transfer the roulade to a baking sleeve.
8. Place it in an oven preheated to 205 degrees Celsius for about 1.5 hours.

After this time, the turkey roulade is ready. Slice it and serve it to your loved ones. Enjoy!