Nutrition Facts
6 servings
6
Recipe for Turkey Breast Roll with Red Pesto
Today I propose a rolled turkey breast. A simple, economical recipe that does not require many ingredients for its preparation.
Ingredients
1 Whole turkey breast
Salt
Pepper
Olive oil
150 Chicken broth
Directions
1
Preheat the oven to 180°C (or 200°C for static heat).
2
Grease a dish with 1 tablespoon of olive oil.
3
Cut the turkey breast horizontally into 3 or 4 pieces depending on its thickness, without cutting all the way through, to create one large piece and form a big rectangle with the most uniform thickness possible. Mine was thick, so I cut it into 4.
4
Cover the meat with plastic wrap and flatten it a little using a meat mallet.
5
Salt and pepper. Brush the entire surface with approximately 150 g of red pesto.
6
Roll tightly along the length. Secure with toothpicks and place the roll in the dish, seam side down.
7
Brush the roll with the remaining pesto and drizzle with a little olive oil.
8
Pour the broth into the dish.
9
Bake and cook for about 30 minutes, then lower the oven temperature to 160°C (fan) or 180°C (static) and continue cooking for another 15 minutes. During cooking, baste the roll with the cooking juices every 15 minutes.
10
To finish, once the roll is cooked, remove it from the oven, cover it with aluminum foil, and let the meat rest for 10 minutes. Then, remove the toothpicks, slice it, and serve it with your choice of garnish, drizzled with its juices.
Ingredients
Ingredients
1 Whole turkey breast
Salt
Pepper
Olive oil
150 Chicken broth
Directions
Directions
1
Preheat the oven to 180°C (or 200°C for static heat).
2
Grease a dish with 1 tablespoon of olive oil.
3
Cut the turkey breast horizontally into 3 or 4 pieces depending on its thickness, without cutting all the way through, to create one large piece and form a big rectangle with the most uniform thickness possible. Mine was thick, so I cut it into 4.
4
Cover the meat with plastic wrap and flatten it a little using a meat mallet.
5
Salt and pepper. Brush the entire surface with approximately 150 g of red pesto.
6
Roll tightly along the length. Secure with toothpicks and place the roll in the dish, seam side down.
7
Brush the roll with the remaining pesto and drizzle with a little olive oil.
8
Pour the broth into the dish.
9
Bake and cook for about 30 minutes, then lower the oven temperature to 160°C (fan) or 180°C (static) and continue cooking for another 15 minutes. During cooking, baste the roll with the cooking juices every 15 minutes.
10
To finish, once the roll is cooked, remove it from the oven, cover it with aluminum foil, and let the meat rest for 10 minutes. Then, remove the toothpicks, slice it, and serve it with your choice of garnish, drizzled with its juices.
Notes
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EN