Turkey Roll with Cranberry and Walnuts

1. 1 Turkey breast filletpack 600 g ≈ $5.96 220 g
2. 2 Dried cranberries 25 g
3. 3 Walnutspack 150 g ≈ $4.00 20 g
4. 4 White breadpack 350 g ≈ $1.44 35 g
5. 5 Onions≈ $1.60 per kg 45 g
6. 6 Butterpack 180 g ≈ $1.58 20 g
7. 7 Dried thyme 1 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Butterfly⁶ the fillet, pound to ¼-inch thickness, and season generously with salt and pepper.

2. Finely dice the onion⁵ and sauté in half the butter⁶ for 4–5 minutes until soft.

3. Toast the breadcrumbs, then mix with the onion⁵, cranberries, chopped walnuts³, thyme, and remaining softened butter⁶.

4. Spread the filling evenly over the fillet, roll tightly into a log, and secure with kitchen twine or skewers.

5. Roast 35–40 minutes until golden and juices run clear when pierced.

6. Let rest 8–10 minutes, remove twine, and slice into even medallions.