Slice the turkey fillet lengthwise but not all the way through.
Cut the left and the right side of the fillet deeper with knife and open it like a book. Pound it and rub with Vegeta.
Boil the Swiss chard and the carrots.
Chop the carrot into cubes, and mince Swiss chard in a food processor.
Add salt, parmesan cheese, pepper, breadcrumbs and mix well.
Put grated lemon, orange and lime zests into a skillet without grease.
Add parsley, crushed garlic and fry briefly and leave to cool.
Spread the Swiss chard mixture over the prepared turkey fillet.
Add the carrots and sprinkle with the mixture of grated zests.
Roll the fillet and secure the ends with toothpicks.
Roll the stuffed roulade in aluminum foil brushed with oil, put in a rimmed baking sheet, add some water and roast in an oven at 200°C around 50 minutes.
Near the end of roasting, remove the foil and roast for a short time.
Let the roasted roulade cool, remove toothpicks and slice.
Serve with cooked vegetables.
You can drain the gravy, add a little white wine and a teaspoon of flour melted in some water. This will give a very tasty gravy to accompany this sophisticated meal.