Turkey fillet roll with prunes and kuraga

6 servings
3 hours 30 min

We cut the filet and open it like a book. We beat through the cling film so that a smooth layer is obtained, which can be rolled up. We cut the films so that during heat treatment they do not shrink and squeeze the juice out of the meat. Grease with oil, sprinkle with salt, pepper, dry herbs. We roll up with a roll and put it in the cold for 2 hours. If there is no time, then we leave in the heat for 30 minutes

Soak prunes and dried apricots for 10 minutes so that dried fruits do not take juice from meat. Heat the oven to 180 grams

Put the meat on a roasting film (I use a cut roasting bag), prunes and dried apricots on top

With the help of film, we roll up the tight roll. Wrap in film, tie the ends of the film, tie. Put in the oven. Bake at 180gr 50min

So our roll is ready!

Remove the film, cool, cut. Or do not cool, but carefully cut into portions and serve hot.

Enjoy your meal!