Juicy Turkey Rolls with Bulgur
4 servings
60 minutes
These rolls use a well-known technique - you can "build up" a little fat on lean meat by wrapping it in slices of smoked bacon or brisket. In the oven, the fatty and lean parts are baked into one whole, and the rolls get a beautiful gloss with a smoked aroma. The bulgur filling also did not come out of thin air - the ability of elastic cereal to keep an exemplary shape and at the same time readily absorb all the juices from the environment has long been known: the same smoked taste from the brisket, and the freshness of red pepper and herbs, which we complement it with. The filling can be prepared in excess and laid out on the bottom of the form, it will reliably protect the crust from burning, absorb the melted juice and fat, and in addition to the rolls you will get a brilliant side dish that is suitable and to chicken, and to steak, and to the same turkey.
1
Cook bulgur until ready according to the instructions on the package.
- Bulgur: 150 g
2
Wash the turkey breast and dry it well with paper towels. Cut along the fibers into slices about 7 mm thick. Pound the slices between two layers of plastic wrap.
- Turkey fillet: 500 g
3
Salt and pepper each slice of fillet.
- Salt: to taste
- Ground black pepper: to taste
4
Mix cooked bulgur with chicken broth, diced pepper, chopped green onion, and spices.
- Bulgur: 150 g
- Chicken broth: 50 ml
- Sweet pepper: 1 piece
- Green onions: 20 g
- Sumac: 0.5 teaspoon
- Ground cumin (zira): 0.5 teaspoon
5
Place a little filling on the edge of each fillet slice and roll it into a roulade. Wrap each roulade with thin slices of bacon and arrange them in a heatproof dish. The remaining filling can be placed at the bottom of the dish.
- Turkey fillet: 500 g
- Bulgur: 150 g
- Bacon: 200 g
6
Pour with wine, cover the dish with foil, and bake the rolls in a preheated oven at 190 degrees for 35-40 minutes.
- Dry white wine: 100 ml
7
10 minutes before readiness, remove the foil, increase the temperature to 200 degrees, and let the rolls brown. Serve with fresh salad leaves or any other side dish.