I will tell you the cooking recipe in more detail.

I recommend using turkey leg meat for the roll.

After cooking, it will be very juicy.

Ingredients:

  • 1.2-1.5 kg of turkey legs

  • 100 g lard

  • 70 g of sun-dried tomatoes

  • a bunch of parsley

  • a bunch of green onions

  • 3 teaspoons of bright salt

  • a little olive oil

Step 1

Preparation of meat.

I used turkey thigh and leg.

Only the thigh is possible, it is more convenient - there are no thin, small bones that need to be removed.

In any case, we separate the meat from the bones, cut it and open it, "like a book or like a butterfly."

We make a shallow transverse incision and open it, layering the meat, and so on several times, until we get the thinnest thickness possible.

After that, beat the meat with a hammer to a uniform thickness.

In order to get a thin layer of meat for the future rectangular roll, it can be cut off from some parts and transferred to where there is not enough.

Photo: Andrii Velichka's Facebook

Step 2

The meat is prepared - we have rectangular-shaped, thin meat of approximately the same thickness.

Next, salt well with aromatic, bright salt, spread some thin strips of lard closer to the wider edge (for juiciness, if you don't eat pork, use butter or coconut fat).

Sun-dried tomatoes (finely chopped) and chopped greens are added to the lard.

Photo: Andrii Velichka's Facebook

Step 3

We roll up the roll as tightly as possible, after which we tie it with cooking thread.

If it's difficult for you, use a life hack.

After rolling up the roll, wrap it tightly with plastic film.

Leave it for an hour in the refrigerator - during this time the meat will compress a little, and when you carefully remove the film, it will be easier for you to tie it with a thread.

Photo: Andrii Velichka's Facebook

Step 4

Sprinkle the prepared roll with a little bright salt and sprinkle with olive oil.

Wrap first in parchment, and then in foil.

Bake at 180°C for an hour and a half, then another 10 minutes at 210°C without foil and parchment, to get a crispy crust.

When the roll is ready (clear juice is released when pierced with a knife), let it cool and then remove the thread.

I am sure that after preparing such a meat roll, you will be very satisfied - it is quite simple to prepare, it takes little time, and your loved ones will be happy with the taste of the dish.

In the future, you can experiment with different meats - chicken, pork, rabbit.

Photo: Andrii Velichka's Facebook

Bon appetit!

Cook with love!

Andrii Velychko

 is one of the few chefs in Ukraine who received a culinary education at the Institute of Paul Bocuse, the creator of "new French cuisine".

On his Facebook page,

 he shares interesting recipes and cooking secrets with his followers.

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