Turkey fillet roulade with white mushrooms

Turkey fillet roulade with white mushrooms is a keto dish made from a thinly beaten layer of turkey, mushroom filling, and bacon. The original recipe’s preparation steps end after assembly, so a necessary baking step until the meat is fully cooked has been added here.

Cut the turkey fillet (300 g) lengthwise, but not all the way through. Open it up, cover with plastic wrap, and beat it well with a mallet until it is of even thickness.

Season the turkey with salt and pepper, then sprinkle with paprika. Finely chop the white mushrooms (60 g) with a knife or pulse them in a blender.

Place the mushrooms on the turkey layer. On top, add 2 strips of bacon (40 g) and roll the meat tightly into a roulade. Wrap the roulade with the remaining strips of bacon (40 g) on the outside.

Grease a baking dish with ghee (5 g), and place the roulade seam side down in it. If necessary, secure the roulade with kitchen twine or toothpicks.

Bake at 180 °C for about 30 minutes, until the turkey is fully cooked and the bacon on top is slightly browned. If you have a thermometer, aim for 74 °C in the center of the roulade.

Let the roulade rest for 5 minutes, then slice it. Serve hot or chilled.