“Pastroma” from Honey Turkey with Filling
by Editorial Staff
What delicious meat! It may not be a real pastroma, but the meat appetizer is wonderful, both hot and cold. Yummy!
Ingredients
- Turkey fillet (breast) – 1 pc.
For the marinade:
- Water – 3 glasses
- Sugar – 2 tablespoons
- Salt – 2 tablespoons
- Bay leaf – 3 pcs.
- Cloves – 3 pcs.
- Black peppercorns – 5 pcs.
For glaze:
- Honey – 2 tablespoons
- Olive oil – 2 tablespoons
- Soy sauce – 1 tablespoon
- Walnut (chopped) – 3 pcs.
- Ground black pepper
- Ground red pepper
For filling:
- Carrots – 2 pcs.
- Peking cabbage – 6-7 leaves
Directions
- Cut the turkey breast to make a flat, whole piece, beat off slightly.
Combine all components of the marinade, stir. Soak the turkey fillets in the marinade. Put in the cold for 24 hours. After the time has elapsed, remove the meat and dry with paper towels - Prepare the icing. Soak meat and carrots, peeled and cut into large sticks. Leave in the cold for another 12-24 hours.
- Straighten the meat, put Chinese cabbage leaves on it,
- Then the carrots.
- Roll up meat, tie with twine for roll. Put in a tin covered with foil (then you won’t have to wash it with difficulty).
- Bake the turkey meatloaf in the oven at 180-200 degrees for 60-90 minutes. From time to time, pour the remaining glaze and turn over.
- Let the roll cool, cut into slices.
- Serve hot turkey pastroma with the resulting sauce.
Bon Appetit!
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