Savage Kitchen

Nov 16, 2011 1:22 PM

Savage Kitchen - Turkey Roulade

The Cliff House Turkey Roulade
With Hazelnut Béchamel and Chateau Potatoes

3 cups Crimini mushrooms, sliced
4 ounces thinly sliced bacon, coarsely chopped
4 Fuji apples, peeled and rough chopped
1 cup pine nuts, toasted
2 pounds fresh baby spinach
1/2 cup yellow onion, finely chopped
1/4 cup fresh Italian parsley, finely chopped
1 tablespoon fresh rosemary, minced

1.75 - 2 pound turkey breast half with skin, boned but skin left intact, double butterflied


The roulade can be made a full day ahead; just keep it wrapped and in the fridge until cooked.

Sauté the bacon in a large skillet over medium heat until crisp, about 10 minutes. Add the Crimini mushrooms, apples and onion. Sauté the mixture until the mushrooms begin to brown, about 8 minutes. Remove from heat. Stir in the spinach and pine nuts, then add the parsley and rosemary. Season the stuffing to taste with salt and pepper. Cool stuffing completely - spreading it out on a tray in the fridge works best.

Cover opened turkey breast with waxed paper. Using a rolling pin, pound the breast into a half-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over top of turkey breast, leaving an inch wide border exposed. Starting on one long side, roll up the turkey breast tightly, akin to a jelly roll. Secure with metal turkey-lacing pins. Tie the roll crosswise with kitchen string every 1.5 to 2 inches to hold shape. Tie the roll once lengthwise to secure ends. Remove metal pins.

To cook the roulade, first preheat your oven to 375°F. Put two tablespoons of vegetable oil in a large, heavy, ovenproof skillet or roasting pan then warm the oil up over medium heat. Sear the turkey roll on one side at a time, turning only when the cooked side becomes golden brown. Continue rotating the roulade until completely browned, about 12 minutes. Add two cups water to the pan and place the entire pan in the oven. Baste the roulade as it cooks with broth and brush occasionally with butter. Roast until turkey is brown and a thermometer inserted into the center of the roulade registers 165°F, about 40 minutes. Transfer turkey to platter to rest for a few minutes, cut twine with scissors and remove. To keep the roulade warm until you serve it, put an aluminum foil tent over the roulade.



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