How To Cook A Turkey Roll Food

TURKEY ROULADE

Steps:

• For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
• Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
• Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
• For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
• Slice and serve with the gravy!

HOW TO COOK A TURKEY ROLL

Steps:

• Cut the turkey meat away from the bone if it's not boneless. Using a sharp kitchen knife, cut as much of the breast meat away from the bone as possible. Try to keep the meat in one long piece, rather than cutting it into smaller pieces. You can save the bones from the breast to make a gravy or soup later.
• Slice boneless turkey breasts horizontally to make 2 long pieces. On the thicker side of the breast, cut the meat in a horizontal line until you're about 1 inch (2.5 cm) away from the other side of the meat. Leave the two halves connected to form one long pieces of meat. Be careful not to cut the breast in half. If you do, it may be more difficult to get your roll to stay together.
• Place the turkey on a cutting board and cover the meat with plastic wrap. Situate your turkey breast so that it is laying flat on the cutting board. Then, tear a piece of plastic wrap large enough to cover the meat, and put it over the top of the meat. This will protect the meat and keep it from breaking apart when you're flattening it.
• Use a mallet to flatten the turkey to 1 in (2.5 cm) thick. Pound the turkey breast flat with a mallet, focusing on thicker areas. When the meat is flat, it should be and even thickness. You can make the meat as thin as 1⁄2 inch (1.3 cm), but flattening it any more than that can cause the turkey to tear when you roll it. If you don't have a mallet, you can use a rolling pin to press and flatten the meat.
• Lay bacon strips vertically on a piece of wax paper with the turkey on top. Line up 10-12 strips of bacon so that they are in an "up and down" position. Organize them so they overlap slightly on each side, and lay the flattened turkey breast on top of the bacon. If your turkey breast is much longer than the bacon, add additional strips to either end until the row of bacon is as long as the turkey.
• Spoon the stuffing horizontally across the center of the turkey in a log shape. Layer the package of prepared stuffing on top of the turkey in a line across the length of the breast. Use your hands or a spoon to form it into a log shape, with about 2 inches (5.1 cm) of uncovered turkey above and below the stuffing. You can use any kind of stuffing that you prefer. If you're using a homemade stuffing mix, only prepare about 2 cups (470 mL) of the stuffing to prevent the roll from becoming too thick.

TURKEY - DEBONED AND ROLLED

Steps:

• DEBONE TURKEY (prep time doesn't include deboning -- this depends on skill, on average, about 1 hour should do it):.
• Set turkey, breast side down, on a stable work surface with the tail facing towards you. With a sharp knife slice skin along backbone from neck to tail. Cut and pull flesh away from carcass.
• Cut flesh from shoulder blade near wing and remove bone. When you reach the wing joint, sever ball-and socket joint so they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn the bird around and repeat on other side.
• The bird should now be butterflied, with carcass attached only at the sternum, and wings and drumsticks still with bones. Pull gently to separate breastbone and carcass, being careful not to tear up the meat beneath the sternum.
• Cut off wing tip and middle section, leaving largest wing bone. Holding outside of wing bone cut through tendons, and scrape meat from bone. Holding outside of wing bone cut through tendons and scrape meat from bone. Pull out bone using knife to free it.
• Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use a knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out.
• Butterfly breast so that meat completely covers the skin. Cover with plastic wrap and lightly pound meat until even.
• Heat oven to 375 degrees F.
• PREPARE STUFFING: In a skillet, sauté onion, garlic, 1 tablespoons chopped rosemary, sage, and mustard on 1 tablespoon olive oil over medium heat. Cook for 10 minutes, stirring occasionally, until onion is soft and translucent but not brown. Transfer to a large bowl and set aside to cool.
• Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 ½ teaspoons salt and ¼ teaspoon pepper. Stir to combine.
• ROLL TURKEY: Lay turkey on a work surface, skin side down and season with 1 teaspoon salt, ½ teaspoon pepper, and remaining 2 tablespoons chopped rosemary.
• Place stuffing in the middle of the turkey. Roll turkey up closing neck and tail ends together (each slice of the roll will have both dark and white meat), securing with toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine.
• Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and ½ teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan (we usually have to make a "U" shape).
• ROAST TURKEY until thermometer registers 150 degrees, 2 to 2 ½ hours.
• Remove from oven, brush with maple syrup and return to oven for additional 20 minutes, or until thermometer reads 160-165 degrees. The maple syrup glaze will give the roll a wonderful rich color.
• REMOVE FROM OVEN and let rest for 10 minutes. Transfer to cutting board, remove twine and rosemary, and cut crosswise into ½ to 1-inch-thick slices.

EASY TURKEY STUFFING ROLL-UPS

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

ROLLED TURKEY ROAST

Steps:

• 1. Preheat the oven to 400°F.
• 2. Heat the olive oil in an flame-proof baking dish, and when it is hot but not smoking, brown the turkey roast on all sides, which will take about 8 minutes. Remove the pan from the heat. Add the shallots and the onions to the dish, and season the roast and the vegetables to your liking with salt and pepper. Crush the bay leaf and sprinkle it over the turkey roast, along with the fresh thyme leaves.
• 3. Cover and place on the center rack in the oven. Cook until the roast is firm to the touch and cooked through, about one hour, checking it occasionally to be sure the onions or shallots aren't sticking to the bottom of the pan. If they are, simply add a tablespoon or two of water and continue cooking.
• 4. Remove from the oven, remove the cover and let sit for at least 10 minutes, to allow the juices to retreat back into the meat. Slice, and serve, with the shallots and onions alongside.