Summary

Ingredients

• 1 kg turkey breast
• salt and pepper

For the filling:

• 2 red peppers, approx. 180 g each
• 2 bell peppers, yellow, approx. 180 g each
• 2 tablespoon olive oil
• 100 g bacon
• 70 g cheese (if possible ripe Gouda cheese), rated
• 4 tablespoon basil, finely chopped
• 40 g butter and some for toppin
• 2 tablespoon olive oil
• 125 ml stock (instant)
• salt and pepper

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Instructions

1. Cut the turkey breast into a large platter. Put cling film on top and carefully tap a little. Remove the foil and season the meat vigorously on both sides with salt and pepper.
2. For the filling, wash and core the peppers, cut into small cubes and sauté in hot oil for about 5 minutes. Cut the bacon into small cubes and mix with the cheese, basil and half the amount of diced paprika. Salt and pepper. Apply the mixture to the meat platter, smooth it out and roll up the meat tightly. Wrap with the splits. Heat butter and oil in a roasting pan and fry the turkey roll over medium heat for about 5 minutes.
3. Spread the remaining diced paprika around the roast and top the roast with flakes of butter. Roast the roast in the preheated oven on the middle rack at 180 ° C for about 30 minutes. Pour the juices with the broth and fry the meat openly for about 30 minutes and baste it frequently. Cover the roast and cook for another 30 minutes. Remove from the oven, remove the splits and cover the meat for about 5 minutes. Puree the gravy and the diced paprika in a blender and add the basil. Cut the roll roast into 3-cm-wide slices and serve with the sauce.
4. Rice or pasta go well with it.