Best 19 Turkey Roulade Recipes

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Unleash your culinary creativity and embark on a delightful journey as we delve into the art of crafting a succulent and flavorful turkey roulade. This dish, often hailed as a centerpiece of special occasions, is a testament to the versatility and elegance of turkey. Whether you prefer classic flavors or desire a more adventurous twist, we present a collection of carefully curated recipes that will guide you in creating a roulade that tantalizes taste buds and leaves a lasting impression on your dinner guests.

Let's cook with our recipes!

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY



Turkey Breast Roulade With Garlic and Rosemary image

Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Provided by Julia Moskin

Categories     poultry, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 11

4 tablespoons good-quality olive oil
1 large yellow onion, chopped (about 1 1/2 cups)
3/4 teaspoon whole fennel seeds
6 garlic cloves, minced (about 2 tablespoons)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
1/4 cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis

Steps:

  • Heat the oven to 350 degrees.
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
  • Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
  • Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
  • Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
  • Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

ROASTED TURKEY ROULADE ( INA GARTEN , BAREFOOT CONTESSA)



Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa) image

This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?" Here for safekeeping for a dinner party meal.

Provided by ChefDLH

Categories     Poultry

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup large-diced dried fig, stems removed
3/4 cup dried cranberries
1/2 cup calvados or 1/2 cup brandy
4 tablespoons unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup celery (3 stalks 1/2 inch diced)
3/4 lb pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups pepperidge farm herb seasoned stuffing mix
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
kosher salt & freshly ground black pepper
1 turkey breast, whole (2 halves)
3 tablespoons unsalted butter, melted

Steps:

  • Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
  • Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
  • Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.).
  • Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
  • Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  • Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

TURKEY ROULADE RECIPE BY TASTY



Turkey Roulade Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, 1/2 stick
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 lb sweet italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix, 1 box
½ cup chicken stock
3 lb skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  • Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  • Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  • Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  • Brush the turkey breast with the Dijon mustard.
  • Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  • Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  • Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  • Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  • Let rest for 15 minutes, then remove the twine, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING



Turkey Breast Roulade with Apple and Raisin Stuffing image

A boneless turkey breast is rolled around stuffing with apple and raisins.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h25m

Yield 8

Number Of Ingredients 9

1 ½ cups water
¼ cup butter
⅓ cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top® Lower Sodium Chicken Flavor)
1 tablespoon poultry seasoning
1 apple - peeled, cored, and chopped
1 (6 pound) whole bone-in turkey breast with skin
salt and pepper to taste
1 tablespoon poultry seasoning

Steps:

  • Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
  • Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
  • Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
  • Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g

TURKEY ROULADE



Turkey Roulade image

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h5m

Number Of Ingredients 14

1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed)
1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh oregano
1/2 cup low-sodium chicken broth
1/4 cup chopped dried cranberries
1/4 cup chopped pistachios
8 ounces very thinly sliced bacon

Steps:

  • Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
  • Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
  • Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
  • Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
  • Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
  • Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
  • Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
  • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

TURKEY BREAST ROULADE



Turkey Breast Roulade image

The original recipe for this roulade called for tomatoes, which our son is allergic to. I substituted artichokes and mushrooms with wonderful results.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 24-30 servings.

Number Of Ingredients 7

3 jars (7-1/2 ounces each) marinated artichoke hearts, drained and chopped
3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
3 tablespoons chopped sweet onion
3 boneless turkey breast halves (3 to 3-1/2 pounds each)
2-1/4 pounds thinly sliced deli ham
1 cup butter, melted
1-1/2 teaspoons dried thyme

Steps:

  • In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic., Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. , Place the turkey rolls seam side down in one greased 15x10x1-in. baking pan and one 13x9-in. baking pan., In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until thermometer reads 170°, basting frequently. Cover and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 172 calories, Fat 11g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 592mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

OVEN-ROASTED TURKEY ROULADE



Oven-Roasted Turkey Roulade image

Provided by Jeff Jake

Categories     Garlic     Poultry     turkey     Roast     Thanksgiving     Dinner     Winter     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

10 garlic cloves, peeled
2 tablespoons olive oil
1/2 cup fresh breadcrumbs made from crustless French bread
1/4 cup finely chopped celery
1/4 cup finely chopped pimiento-stuffed green Spanish olives
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon chopped fresh rosemary
1 2 1/2-pound turkey breast half (skin, bones and fillet removed), butterflied
2 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Combine garlic and oil in custard cup. Cover with foil; bake garlic until very tender, about 25 minutes. Pour oil into small bowl; reserve. Mash garlic; set aside. Increase oven temperature to 400°F.
  • Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small bowl. Season with salt and pepper.
  • Place turkey breast on work surface. Using meat mallet, pound turkey to about *-inch thickness. Spread mashed garlic over turkey, then sprinkle with salt and pepper. Spread breadcrumb mixture over turkey, leaving 1/2-inch border on all sides and pressing to adhere. Starting at 1 long side, roll up tightly, jelly-roll style. Tie roulade in 5 places with string to secure.
  • Place doubled 15-inch square of cheesecloth in 13x9x2-inch pan. Pour 1/2 cup broth over cloth. Place roulade on cloth. Drizzle reserved garlic oil over roulade. Wrap tightly with cheesecloth. Roast until cooked through and juices run clear when roulade is pierced in center, basting with 2/3 cup broth every 30 minutes, about 1 hour 15 minutes total.
  • Let roulade cool 15 minutes. Remove cheesecloth and string. Cut roulade into 1/2-inch slices; arrange on 6 plates. Add 1 cup broth to baking pan. Bring to simmer, scraping up browned bits. Pour broth over roulade.

EMERIL'S TURKEY ROULADE



Emeril's Turkey Roulade image

Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped in 12 slices of savory, salty bacon and stuffed with an aromatic herb stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 4

1 boneless, skinless turkey breast half (about 3 pounds)
Emeril's Wild-Mushroom Stuffing
12 slices bacon
Thyme sprigs, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.
  • Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.
  • Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

Nutrition Facts : Calories 251 g, Fat 7 g, Protein 39 g

TURKEY ROULADE WITH APPLE-CIDER GRAVY



Turkey Roulade with Apple-Cider Gravy image

Provided by Ellie Krieger

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries
2 tablespoons canola oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons plus 2 teaspoons fresh crumbled sage or 3 teaspoons dried, divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider
3 tablespoons apple cider vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Steps:

  • Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing is prepared.
  • Preheat the oven to 375 degrees F.
  • Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.
  • Salt and pepper the inside and outside of the turkey breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
  • Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot. Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
  • Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.
  • Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy.

Nutrition Facts : Calories 398 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 117 milligrams, Sodium 365 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 50 grams, Sugar 13 grams

TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY



Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 27

16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
  • Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
  • Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
  • For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
  • Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
  • Butter a 3-quart baking dish and fill it with the remaining stuffing.
  • Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
  • When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
  • For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

TURKEY BREAST ROULADE WITH CRIMINI, PORCINI, AND PANCETTA



Turkey Breast Roulade with Crimini, Porcini, and Pancetta image

Categories     Mushroom     turkey     Roast     Thanksgiving     Bon Appétit

Number Of Ingredients 15

1 cup water
3/4 ounce (about 3/4 cup) dried porcini mushrooms
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
4 tablespoons vegetable oil, divided
6 ounces fresh crimini mushrooms, coarsely chopped
1/2 cup finely chopped onion
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon fennel seeds, crushed
2 cups fresh breadcrumbs made from crustless French bread
1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
2 cups (about) low-salt chicken broth
4 tablespoons (about) unsalted butter, room temperature, divided
2 tablespoons all purpose flour
1/4 cup dry white wine

Steps:

  • Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
  • Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
  • Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
  • Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
  • Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.

MUSHROOM-TURKEY ROULADE



Mushroom-Turkey Roulade image

I loved how the stuffing came out. The herbs in the mushroom stuffing were incredibly flavorful and you could still get the flavor of the turkey through it. It was all very light.

Provided by Scott Koeneman

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h25m

Yield 10

Number Of Ingredients 12

1 tablespoon light butter
2 leeks, cleaned and sliced
1 stalk celery, sliced
1 carrot, peeled and sliced
2 cups sliced mushrooms
2 shallots, minced
2 teaspoons herbes de Provence
1 cup chicken stock
1 pinch salt and ground black pepper to taste
2 cups whole wheat bread crumbs, toasted
2 ½ pounds turkey breast half
¼ cup cranberry sauce, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium-high heat; saute leeks, celery, and carrot for 3 minutes. Add mushrooms; saute until tender, 5 to 10 minutes. Add shallots and herbes de Provence; saute until fragrant, about 2 minutes. Pour chicken stock over vegetable mixture and bring to a simmer; season with salt and pepper.
  • Mix bread crumbs and vegetables mixture together in a bowl. Set stuffing aside to cool.
  • Cut turkey breast from one side through the middle horizontally to within one-half inch of the other side. Open the 2 sides and spread them out like an open book and pound to an even thickness. Spoon stuffing down the middle of the butterflied turkey. Roll turkey around stuffing and secure with twine. Place in a baking dish and cover with aluminum foil.
  • Cook turkey breast until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow turkey to rest for 10 minutes before removing twine and slicing. Serve with cranberry sauce.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 19.3 g, Cholesterol 87.1 mg, Fat 10.2 g, Fiber 2.5 g, Protein 36 g, SaturatedFat 3 g, Sodium 339.3 mg, Sugar 3.4 g

TURKEY BREAST ROULADE WITH SPINACH, BACON, & MUSHROOM STUFFING



TURKEY BREAST ROULADE WITH SPINACH, BACON, & MUSHROOM STUFFING image

Categories     turkey     Christmas     Thanksgiving     Low Fat     Dinner     Christmas Eve

Yield 14-18 people

Number Of Ingredients 18

12-14 lb whole turkey breast (with bone)
1/2 c. sea salt
2.5 gal. water
fresh thyme
fresh rosemary
fresh sage
1/2 small onion
4 inches of celery stalk
salt & pepper
1/2 c. chopped pancetta or 4 strips of bacon cut into small pieces
1 med onion, chopped fine
1/2 c. finely chopped red bell pepper
1 1/2 stalks celery, chopped fine
1 1/2 c. crimini (baby bella) mushrooms, chopped
1 large clove garlic, pressed
4 c. baby spinach leaves
6-8 slices of day old french or italian bread, cut into 1/2" pieces
2-3 c. chicken broth

Steps:

  • Combine salt and water in a large pot; brine the turkey breast for 24-48 hours. Combine leaves from 5 sprigs of thyme, 2 sprigs of rosemary, 8 sage leaves, half of small onion, celery, salt & pepper in blender or food processor (or electric coffee grinder). Process until the mixture is a moist paste. De-bone turkey breast carefully keeping skin and all meat as intact as possible. Butterfly breast meat to even thickness and fill empty or unexposed areas. Use a meat mallet to pound as needed to create an 11x17 rectangle. Flip rectangle so that skin side is up. Rub herb mixture between skin and meat of turkey breast and over meat that is not covered with skin. Saute pancetta/bacon in large non-stick skillet until it begins to brown. Drain any excess fat. Add onion, celery, & bell pepper and cook 3 or 4 minutes. Add mushrooms, garlic, and any leftover herb paste. Saute 3 or 4 minutes. Remove from heat and add bread, mix well and drizzle 1-1 1/2 cups chicken broth over entire mixture. Add salt, pepper, additional chopped herbs (or dried) to taste. Cover a nearby 24x20 work area with plastic wrap. Have lacing pins and/or string and scissors nearby.) Place turkey breast, skin-side down on center of work area. Spread the stuffing across the turkey breast. Roll up breast and pin/tie as needed to secure. When done, roll turkey breast in plastic wrap and refrigerate until needed. Preheat a large electric frying pan or roasting pan to medium high heat. When quite warm, spray with cooking spray and place turkey in pan. Brown on all sides 3-5 minutes. Add remaining chicken broth to pan and cover. Roast in oven at 375 or in electric frying pan at 200 for 20-25 minutes. Instant read thermometer should read 120 when inserted into middle of roll. Remove from pan to jelly roll pan and tent with foil. Let rest 10 minutes before slicing. If desired, make light gravy using pan juices and remaining broth.

TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

This rolled and tied bird cooks evenly, slices into beautiful disks, and is saturated with the rich herb-and-garlic flavors of porchetta. If you let your butcher do the work of removing the bones, preparing it is remarkably straightforward.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons fennel seeds, coarsely ground
2 teaspoons juniper berries, coarsely ground
Kosher salt and freshly ground black pepper
6 ounces pancetta, cut into 1/2-inch pieces
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Finely grated zest of 1 lemon
One 12- to 14-pound turkey, boned, leaving the drumstick bones in and the wings on (see Cook's Note)
Extra-virgin olive oil, for brushing

Steps:

  • Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
  • Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
  • Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
  • Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
  • Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
  • Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.

TURKEY ROULADE EN COCOTTE



Turkey Roulade en Cocotte image

Provided by Jacques Pepin

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 13

2 turkey thighs, about 2 pounds, bones removed and reserved
2 ounces stale bread, preferably from a baguette, cut into 1-inch pieces, 2 cups
1/3 cup water
1 small onion, peeled and coarsely chopped, 3/4 cup
1 bunch scallions, 6 to 8, trimmed and cut into 1/2-inch pieces, 3/4 cups
1 egg
8 ounces Italian-style hot sausage meat without casing
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 tablespoon canola oil
3/4 cup tomato juice
1/4 cup dry white wine

Steps:

  • Butterfly the boned thighs, and place them, skin side down, side by side on a flat work surface to form a rectangle about 10 by 6 inches.
  • Place the bread pieces in a bowl, and add the water. Using your hands, mash the bread, then add the onion, scallions, egg, sausage, salt, pepper and thyme, and mix well.
  • Place stuffing in a pile in the center of the butterflied thighs, then form it into a 3- to 4-inch strip in the center that extends the length (about 10 inches) of the meat rectangle. Beginning on a long side, roll the thighs to form a roll about 10 inches long and 4 inches thick. The meat will not encase the stuffing entirely, so place a strip of aluminum foil over the visible stuffing at the seam and tie the roll with string in several places to secure it.
  • Heat oil in a large cast iron Dutch oven. When oil is hot, place roulade, skin side down, in the pan and brown it over medium heat for 30 minutes, turning the roll occasionally so the skin is browned uniformly.
  • Add reserved thigh bones, tomato juice and wine, and bring mixture to a boil. Cover, reduce heat to low, and cook slowly for 1 hour.
  • Let roulade rest in pan for 10 minutes; then, transfer it to a board and discard string and foil. Cut roulade into 6 slices. Remove and discard bones and as much fat from the sauce as possible, and serve the sauce with slices of the roulade.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 6 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED PEPPER, BASIL, AND TURKEY ROULADE WITH BASIL SOUR CREAM SAUCE



Grilled Pepper, Basil, and Turkey Roulade with Basil Sour Cream Sauce image

Categories     turkey     Basil     Bell Pepper     Summer     Grill/Barbecue     Sour Cream     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 medium red bell peppers
1 large lemon
1 cup sour cream
1/3 cup chopped fresh basil leaves plus 2 cups large leaves
1 boneless turkey breast half
Special Equipment
kitchen string

Steps:

  • Roast peppers:
  • Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, until cool enough to handle.
  • Peel peppers and discard stems and seeds. Finely chop peppers and pat dry, then season with salt and pepper.
  • Make sauce while peppers are standing:
  • Finely grate 2 teaspoons zest from lemon and squeeze 2 teaspoons juice.
  • Pureé zest, juice, sour cream, and 1/3 cup chopped basil in a food processor until smooth and season with salt and pepper. Transfer to a bowl and chill, covered, while preparing roulades.
  • Butterfly turkey:
  • Remove skin and tender from turkey breast, reserving tender for another use (discard skin). Cut turkey breast in half crosswise and chill 1 piece, covered, while working with the other (1 piece will be slightly larger).
  • Holding a sharp knife parallel to work surface and beginning on a long side, butterfly turkey by cutting horizontally almost in half (not all the way through), then opening it like a book.
  • Place between 2 sheets of plastic wrap and, with flat side of a meat pounder or with a rolling pin, pound turkey to slightly less than 1/4 inch thick (don't worry if you end up with a few small holes). Butterfly and pound remaining piece.
  • Make roulades:
  • Season turkey pieces well with salt and pepper and divide roasted peppers between them, spreading evenly and leaving a 1/4-inch border around edges. Top peppers with whole basil leaves. Beginning with a short side, roll up each turkey piece, gently pressing on filling while rolling (don't roll too tight, or filling will slip out of ends), and tie roulades crosswise with string. Season roulades with salt and pepper.
  • Prepare grill for cooking:
  • If using a charcoal grill, light a full chimney of charcoal, then put on 1 side of bottom rack. Charcoal will be ready for cooking when it turns grayish white, 10 to 15 minutes. If using a gas grill, light both sides.
  • Grill over direct heat:
  • When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place roulades on lightly oiled grill rack directly over fire and grill, uncovered, turning occasionally, until seared on all sides, about 15 minutes.
  • Then grill over indirect heat:
  • If using a gas grill, turn off 1 side of grill. Move roulades away from fire and grill over indirect heat, covered with lid, turning roulades occasionally, until an instant-read thermometer inserted diagonally 2 inches into several places on each roulade registers 170°F, 15 to 20 minutes (smaller piece will be done first). Transfer to a cutting board and let stand 10 minutes.
  • Discard string, being careful not to unroll turkey, and cut into 1/2-inch-thick slices with a serrated knife. Serve roulades warm with sauce.

TURKEY ROULADE WITH CIDER SAUCE



Turkey Roulade with Cider Sauce image

Categories     Dairy     Poultry     turkey     Vegetable     Roast     Christmas     Thanksgiving     Dinner     Cranberry     Apple     Meat     Fall     Winter     Gourmet

Yield Makes 4 servings, with leftovers

Number Of Ingredients 22

2 cups diced (1/4 inch) firm white sandwich bread (from 4 slices)
1 cup dried cranberries
1/2 cup water
1/2 cup diced (1/4 inch) celery
1/2 cup finely chopped onion
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh sage
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter at room temperature plus 1 tablespoon melted
1/2 lb chicken livers, trimmed
1 large egg
1/4 cup whole milk
1 (4 1/2- to 5-lb) boneless turkey breast half with skin
1/2 cup medium-dry Sherry
1/3 cup soy sauce
2 whole cloves
1 Turkish or 1/2 California bay leaf
1 1/4 cups apple cider (preferably unfiltered)
1 tablespoon cornstarch
Special Equipment
kitchen string; heavy-duty foil; an instant-read thermometer

Steps:

  • Make stuffing:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast bread cubes on a baking sheet until dry and just beginning to brown around edges, 12 to 15 minutes
  • Simmer cranberries in water (1/2 cup) in a small heavy saucepan over low heat, uncovered, stirring once or twice, until cranberries are tender and all of water is absorbed, about 8 minutes. Remove from heat.
  • Cook celery, onion, garlic, 1 teaspoon sage, 1/4 teaspoon salt, and 3/4 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl. Wipe skillet clean.
  • Pat livers dry and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers until edges are browned but livers are still pink inside, about 3 minutes. Transfer with a slotted spoon to a cutting board, reserving pan juices, and cool completely, then cut into 1/4-inch dice.
  • Whisk together egg and milk in a large bowl, then stir in toasted bread cubes, cranberries, onion mixture, livers, reserved pan juices, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Let stand at room temperature until bread has absorbed all of liquid and stuffing is completely cool, about 10 minutes.
  • Prepare turkey:
  • Leave oven rack in middle position and preheat oven to 450°F.
  • Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.
  • Pound turkey to 1-inch thickness with flat side of a meat pounder or with a rolling pin. Discard top sheet of plastic wrap and pat turkey dry. Arrange with a short side nearest you and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.
  • Spread stuffing evenly over turkey, leaving a 1-inch border on all sides. Fold short end nearest you over stuffing to enclose, gently pressing on stuffing, then roll up breast tightly.
  • Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with string. Brush turkey with melted butter (1 tablespoon), then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Roast turkey, seam side down, in a 13- by 9- by 2-inch roasting pan, uncovered, until golden brown, about 30 minutes.
  • Add Sherry, soy sauce, cloves, bay leaf, 1 cup cider, and remaining teaspoon sage to roasting pan. Cover roasting pan with heavy-duty foil and continue roasting until thermometer inserted diagonally 2 inches into center of roulade registers 170°F, 35 to 45 minutes more. Transfer turkey to a cutting board and let stand, loosely covered with foil, 15 minutes before slicing. (Internal temperature will rise to 180°F.)
  • Make sauce while turkey stands:
  • Pour juices from roasting pan through a fine-mesh sieve into a small heavy saucepan. Skim off fat and bring to a boil.
  • Whisk together cornstarch and remaining 1/4 cup cider, then whisk into boiling sauce and boil, whisking, until slightly thickened, 1 to 2 minutes.
  • Slice turkey and serve with sauce.

TURKEY ROULADE WITH SWISS CHARD



Turkey Roulade With Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

Kosher salt
1/2 cup arborio or other medium-grain rice
2 bunches (about 2 pounds) Swiss chard, stems removed
12 ounces pancetta, finely chopped
2 cloves garlic
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon red pepper flakes
4 ounces gruyere cheese, cut into 1/4-inch cubes
1/2 cup finely chopped scallions
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
Freshly ground pepper
4 large eggs, beaten
1 skin-on, boneless turkey breast half (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
3 cups white wine

Steps:

  • Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
  • Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
  • Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
  • Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
  • Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
  • Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

Tips:

  • Choose the right turkey breast: Look for a boneless, skinless turkey breast that is about 3-4 pounds. This will yield about 12 servings.
  • Pound the turkey breast thin: This will help it cook evenly and ensure that it is tender.
  • Use a variety of fillings: Get creative and use different fillings to customize your roulade. Some popular options include spinach and feta, pesto and sun-dried tomatoes, or roasted red peppers and goat cheese.
  • Roll the roulade tightly: This will help keep the filling inside and prevent it from leaking out.
  • Cook the roulade at a low temperature: This will help prevent the turkey from drying out.
  • Let the roulade rest before slicing: This will help the juices redistribute and make the roulade easier to slice.

Conclusion:

Turkey roulade is a delicious and versatile dish that can be served for any occasion. With its elegant presentation and flavorful filling, it is sure to impress your guests. So next time you are looking for a special dish to make, give turkey roulade a try. You won't be disappointed!

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