Turkey Roulade

turkey roulade

Here we are about two weeks out from Thanksgiving so Karen and I decided to do a practice meal, mainly because we were both craving turkey.  Since it was only going to be Karen and I we decided to go with a split breast.  The first thing I did was to get a simple brine going. In a medium size saucepan bring three cups of water, quarter cup each of honey and coarse salt to a simmer stirring until the salt completely dissolves. Remove from heat and let cool.  Remove the split turkey breast from the wrapping and pat dry with paper towel and place in a deep bowl and cover with the brine once it is completely cooled. DO NOT pour brine over the turkey if it is even warm as it will start to cook the turkey. Make sure the turkey breast is completely submerged in the brine, cover the bowl with plastic wrap and place in the fridge for 2-3 hours.

While waiting for the turkey breast to soak in the brine it is time to make your stuffing.  Prepare your stuffing as you normally would.  I could lie to you and tell you I made stuffing from scratch, but as this is really about keeping this a simple dinner not an all day long cooking process we will keep the homemade stuffing until Thanksgiving. For this recipe I used the stuffing in a box, you know the one made on Top of the Stove.  Since it only took about 8-10 minutes on the stove to make the stuffing I waited until the brine had about 20 minutes to go before I started the stuffing.

After waiting to 2-3 hours remove the turkey breast from the brine and lay on a large cutting board skin side down.  Pat dry with a paper towel.  At this point preheat your oven to 325.

splitbreast

The next three steps are the hardest part of this recipe. First thing is to butterfly the turkey breast. Take your sharp chef knife, and remember a dull knife is more dangerous than a sharp knife, and holding it parallel with your cutting board at the thinnest part of the breast, which in the case of the split breast is actually the center where the breast bone would be, and cut towards the thicker part rolling the thicker part out in the same direction the knife is moving so that the result is an even thickness of turkey from the center outward. Repeat on the other side. Next is take the butterflied turkey and place it between two pieces of plastic wrap and using a meat mallet or a rolling-pin and pound  out any thicker spots so it is uniformly thick.

rouladethinned

Next season the inside of the turkey breast with salt and pepper.  Spread the stuffing evenly over the turkey in an even layer.

rouladefilling

Like making a jellyroll or sushi take the smaller end and begin rolling.  Once it is rolled use your cooking twine and tie it up keeping it as close to the same size from end to end as possible. Place to roll on a baking rack in a baking pan or a roasting pan seam side down.

rouladetied

Next slather the outside with softened butter or margarine and season with salt and pepper.

rouladebuttered

Place in the preheated oven and cook for 1 hour to ab hour and a half. As I am sure you can guess I am going to recommend using a meat thermometer. I know some of you are saying why do you always recommend using a meat thermometer? The main reason is because all of our ovens are different and therefore cooking times can be different.  How many times have you followed a recipe exactly and your meal was either over cooked or under cooked. Use a thermometer and your meal will come out how you want it every time. For turkey cook at 325 until the internal temperature is 160. Make sure to check the temp in a couple of spots. Remove from oven and place on your carving board and tent loosely with foil.

Have I mentioned how much I love my Architec Concave Carving Board? The concave shape of these boards allows you to carve and cut your meat without worrying about the juices overflowing on your counter. The difference between traditional carving boards that catch juice in the perimeter trough, is the Architec concave shape allows the meat to stay with its juice while it rests, ensuring a moist and tender cut. This is the only board I use when carving anything from whole turkeys to skirt steaks.

Once the turkey has rested for about 10 minutes cut away the twine and slice into about 1 inch thick slices.

rouladesliced

Plate with mashed potatoes and a vegetable like peas, and top with turkey gravy. And yes if you are making this as a week night meal by all means use a good jarred gravy or make your own gravy but to be honest there are not a lot of drippings coming from the roulade in the oven.

turkey roulade

Give this a try and have an early Thanksgiving

INGREDIENTS:

1..5-2 lbs boneless turkey breast butterflied

1/4 salt plus more to taste

1/4 cup honey

3 cups water

3 cups of your favorite stuffing

2 tablespoons butter softened or margarine

In a medium size saucepan bring three cups of water, quarter cup each of honey and coarse salt to a simmer stirring until the salt completely dissolves. Remove from heat and let cool.  Remove the split turkey breast from the wrapping and pat dry with paper towel and place in a deep bowl and cover with the brine once it is completely cooled. DO NOT pour brine over the turkey if it is even warm as it will start to cook the turkey. Make sure the turkey breast is completely submerged in the brine, cover the bowl with plastic wrap and place in the fridge for 2-3 hours.

While waiting for the turkey breast to soak in the brine it is time to make your stuffing.  Prepare your stuffing as you normally would.

After waiting to 2-3 hours remove the turkey breast from the brine and lay on a large cutting board skin side down.  Pat dry with a paper towel.  At this point preheat your oven to 325.

Butterfly the turkey breast.

Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even thickness. Remove plastic wrap and discard.

Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½’’ thick layer, evenly over the turkey leaving a  boarder on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up.

Starting at the shortest end roll the turkey and stuffing like a jellyroll. With butchers twine firmly tie up the turkey roulade every couple of inches to form a compact cylinder.

Place on a baking rack inside a baking sheet or roasting pan seam side down. Place in the oven at 325 until internal temp reads 160.

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