Turkey Breast Stuffed with Cuban Picadillo, Olives and Raisins

Marinating

1. Ask the butcher for a piece of turkey breast of uniform thickness, 1.5-2 cm. Marinate it with the sour orange juice, the 2 crushed garlic cloves, ½ teaspoon of cumin, ½ of oregano, ¼ of pepper and about 6 g of salt.
2. Cover and refrigerate the breast for 2 hours. Meanwhile, prepare the stuffing.

Stuffing

3. In 15 ml of oil, sauté the 150 g of chopped onion and the chopped pepper for about 7 minutes. Add the other 3 garlic cloves and cook for 1 minute more.
4. Add the ground beef and break it up with a wooden spoon as it browns. Stir in 50 ml of wine, the tomato, olives, raisins, ½ teaspoon of cumin, ½ of oregano and ¼ of pepper; adjust the seasoning with up to 3 g of salt.

   

5. Cook until the beef is fully cooked (at least 71 °C) and the stuffing is juicy but has no free liquid.
6. Spread the picadillo in a shallow container and refrigerate immediately until cold, while the turkey finishes marinating. Do not leave it to cool on the counter.

Assembly

7. Preheat the oven to 180 °C. Drain the breast and discard the remaining marinade. Spread the cold stuffing over it, leaving a 2-3 cm margin around the edges. Do this just before baking.

   

8. Roll up the breast without making it too tight and tie it with kitchen twine every 3-4 cm.

   

Baking

9. Put the remaining 100 g of onion in the baking dish with the broth and the other 50 ml of wine. Place the roll seam-side down and brush it with the remaining 15 ml of oil.
10. Bake at 180 °C for about 80-100 minutes, covering loosely with foil if it browns too much. Check the thickest part of the breast and the center of the stuffing with a thermometer: both must reach 74 °C. If necessary, bake longer.

    

11. Let the roll rest for 15 minutes. Meanwhile, reduce the pan juices in a saucepan until you have a light sauce.
12. Remove the twine and cut the roll into slices. Serve with the sauce spooned over the top.