Turkey fillet roll in wine and pomegranate marinade, with nut filling

Fragrant and ruddy turkey fillet roll stuffed with ground walnuts. Thanks to mustard and red wine marinade and pomegranate sauce, poultry meat is tender, slightly sweet. In combination with a nut filling, turkey fillet acquires a special, refined taste. Baking in foil guarantees the juiciness of the bird and the ease of preparing the roll as a whole.

Ingredients

• Turkey (thigh fillet) - 500 g
• Dry red wine - 150 g
• Pomegranate sauce - 150 g
• Walnuts (peeled) - 100 g
• Mustard (ready seasoning) - 1 tbsp. the spoon
• Provence herbs - 1 teaspoon
• Ground paprika - 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. We prepare the necessary products.
2. For baking, you need foil.
3. Wash the fillet, salt and pepper on both sides.
4. In a deep bowl, combine wine and pomegranate sauce. Place the meat in the marinade. Cover the bowl and place in the refrigerator for 1 day.
5. After a while, turn on the oven to heat up to 230 degrees.
6. Place the peeled walnuts in a blender bowl and grind to a state of large crumbs.
7. We take the fillet out of the marinade and grease the inside with mustard.
8. Then sprinkle the fillet with Provence herbs.
9. Spread chopped nuts over the entire surface of the fillet.
10. We roll the turkey fillet with nuts tightly into a roll and tie it with a thick thread.
11. Sprinkle the top of the roll with paprika.
12. Cut off the foil more than twice the size of the baking dish. We spread half of the foil in the form and put the roll on it.
13. Close the meat tightly with the other half of the foil.
14. We send the form to the oven preheated to 230 degrees. Bake turkey fillet roll with nut filling for 40 minutes in foil.
15. After 40 minutes, we take out the form, carefully open the foil so as not to burn ourselves, and pour the resulting juice over the roll.
16. We reduce the temperature in the oven to 180 degrees and again send the roll there to form a golden crust, for 30 minutes. Baste the meat with juice from time to time.
17. Cool the finished turkey roll.
18. Such a roll, laid out on lettuce leaves, will look great on the festive table.
19. Bon appetit!