Spicy turkey roulade with chili-tomato jam

The spiced turkey pairs beautifully with the sweet and spicy jam, creating a dish that's both festive and flavorful. 

For the turkey roulade

Preheat your oven to 375°F (190°C).

Lay the butterflied turkey breast flat on a clean work surface. Season both sides with cumin, smoked paprika, cinnamon, salt, and pepper.

Starting from one end, carefully roll up the turkey breast tightly, creating a log shape.

Using kitchen twine, tie the roulade at regular intervals to secure it and maintain its shape.

Heat a large ovenproof skillet over medium-high heat. Add the olive oil or melted butter.

Sear the turkey roulade on all sides until golden brown, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).

Once cooked, remove the roulade from the oven and let it rest for 10 minutes before slicing.

For the chili-tomato jam

In a medium saucepan, combine the cherry tomatoes, chilies, red onion, garlic, brown sugar, and red wine vinegar.

Bring the mixture to a simmer over medium heat.

Reduce the heat to low and let the jam simmer for 20-25 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened.

Season with salt to taste. Allow the jam to cool slightly before serving.

To serve

Slice the rested turkey roulade into 1-inch thick rounds.

Arrange the slices on a serving platter or individual plates.

Spoon the chili-tomato jam over the turkey slices or serve on the side.

Serve immediately and enjoy!