Lavangi Turkey Roll with Walnut and Onion Filling

Fry the onion (200 g) in part of the olive oil (7 g) for 8 minutes, then mix it with the walnuts (220 g) and narsarab sauce (30 g).

Butterfly the turkey fillet (1600 g), fill it with the walnut and onion mixture, roll it up, and tie it with kitchen twine.

Brush the roulade with the remaining olive oil (8 g), season with table salt (15 g), and add black pepper (1 g).

Bake the roulade at 190°C for 55–65 minutes until it reaches an internal temperature of 74°C. Then let it rest for 10 minutes before slicing.