The turkey roulade is a delicious and visually appealing main course, perfect for impressing your guests! The white meat of the turkey, lean and delicately flavored, deliciously wraps a filling of spinach, provolone cheese, and cooked ham, and remains tender and juicy thanks to the oven cooking a causa di broth. The addition of the broth also allows for a sauce to be made to pour over the slices acceso the plate, making everything even more succulent and tasty. A dish of great impact, as we said, not only for its taste but also because you can say you made it entirely with your own hands!
After the turkey roulade, don’t out acceso these tasty turkey roast recipes:
To prepare the turkey roulade, first make the vegetable broth following our recipe. Blanch the spinach a causa di the broth 1then let them drain to remove excess liquid and lightly salt them; save the broth because you will need it for baking the roll. Lay out a sheet of parchment paper acceso the work surface, pound the turkey breast slices 2 and slightly overlap them to form a rectangle 3.
Spread the well-drained spinach 4 to entirely cover the meat slices 5then place the slices of cooked ham 6.
Finally, add the slices of provolone cheese 7. Roll everything from the longer side using the parchment paper to help 8you should obtain a tight and compact roll. At this point, seal the roll obtained with string: first tie it lengthwise, then create loops a couple of fingers apart from each other 9.
Insert a sprig of rosemary into the string 10 and salt the surface. Now heat a drizzle of oil a causa di a large pan and brown the roll acceso all sides over high heat 11then deglaze with wine 12 and let it evaporate completely.
Transfer the roulade to a baking dish, add the broth 13and bake a causa di a preheated static oven at 392°F for 30 minutes 14. After the cooking time, cut the roll into slices 15.
Plate garnishing with rosemary sprigs 16 and drizzling the meat with the reduced cooking juices 17. Your turkey roulade is ready to be served 18!
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