Juicy Turkey Rolls with Bulgur

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

These rolls use a well-known technique — you can add a little fat to lean meat by wrapping it in slices of smoked bacon or pork belly. In the oven, the fatty and lean parts meld together, giving the rolls a beautiful glaze with a smoky aroma. The bulgur filling isn’t a random choice either — this resilient grain is known for holding its shape while eagerly absorbing all the juices from its surroundings: the smoky flavor of the pork belly, as well as the freshness of red peppers and herbs that we use to complement it. You can prepare extra filling and place it at the bottom of the baking dish; it will reliably protect the crust from burning, soak up the rendered juices and fat, and you'll end up with a brilliant side dish that pairs well with chicken, steak, and turkey alike.

Ingredients

Bulgur - 5.3 oz
Chicken fillet - 17.6 oz
Chicken Broth - 1 fl oz
Sweet Pepper - 1 piece
Scallions - 0.7 oz
Sumac - ½ spoons
Ground Cumin - ½ spoons
Bacon - 7.1 oz
Dry White Wine - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the bulgur according to the instructions on the package until tender.

Step 2

Wash the turkey breast and pat it dry with paper towels. Slice it along the grain into pieces about 7 mm thick. Pound the slices between two layers of plastic wrap.

Step 3

Season each slice of the fillet with salt and pepper.

Step 4

Combine the cooked bulgur with chicken broth, diced bell peppers, chopped green onions, and spices.

Step 5

Place a small amount of filling at the edge of each fillet slice and roll it up into a roulade. Wrap each roulade with thin slices of bacon and arrange them in a baking dish. The remaining filling can be spread at the bottom of the dish.

Step 6

Pour with wine, cover the dish with foil, and bake the rolls in a preheated oven at 374°F for 35–40 minutes.

Step 7

10 minutes before they are done, remove the foil, increase the temperature to 392°F, and allow the rolls to brown. Serve with fresh salad leaves or any other side dish.