Stuffed Turkey Breast
10 servings
90 minutes
Stuffed turkey breast is a refined dish of European cuisine that combines the tenderness of turkey fillet with a fragrant filling of pork mince and spices. The origins of this cooking method can be found in ancient recipes of European gastronomy, where meat was stuffed to enhance juiciness and deep flavor. The taste of the dish impresses with the balance of turkey's tenderness, the spiciness of paprika, and Provençal herbs, while lemon slices add a refreshing citrus note. Baked to a golden crust, the stuffed turkey breast transforms into a true gastronomic masterpiece, perfectly suited for festive dinners. With its harmonious combination of ingredients and rich flavor profile, it can become the centerpiece dish on a holiday table or an exquisite treat for guests.
1
Lay the turkey breast on a work surface, skin side down. If necessary, make cuts so that when pounding, the fillet becomes an even thickness. Pound the fillet to a thickness of about 1.5–2 cm. Season the meat with salt and pepper.
- Turkey fillet: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
2
Season the minced pork with Provencal herbs, paprika, salt, and pepper. Spread it over the surface of the fillet, leaving 1 cm free on each edge.
- Ground pork: 500 g
- Ground paprika: 0.5 teaspoon
- Herbes de Provence: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Roll the turkey fillet into a tight roll and tie it with kitchen twine. Place the roll in a dish lined with plastic wrap, season with salt and pepper. Squeeze garlic into olive oil, add chopped thyme, and rub this mixture onto the roll. Surround the roll with thin slices of lemon. Wrap it all in plastic and refrigerate overnight.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Chopped fresh thyme: 2 tablespoons
- Lemon: 1 piece
4
Preheat the oven to 200 degrees. Remove the fillet and take off the skin and lemon. Line the baking dish with foil and place the roll in it. Drizzle the roll with melted butter. Place in the oven and bake for 1.5–2 hours, occasionally turning the dish in the oven for even cooking. Raise the oven temperature to maximum and cook the turkey until done, until the skin turns a nice brown color (another 15–20 minutes).
- Butter: 100 g
5
Remove the roulade from the oven, transfer it to a serving dish, and let it rest for 20 minutes. Cut the string, slice it, and serve.
