Turkey Breast Roulade With Garlic And Rosemary 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!

OVEN-ROASTED TURKEY ROULADE

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.

TUSCAN TURKEY ROULADE

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 WITH GARLIC AND ROSEMARY

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.

ROSEMARY TURKEY BREAST

Steps:

• In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

GARLIC AND ROSEMARY ROASTED TURKEY BREAST

Steps:

• Heat oven to 350°F.
• Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
• Rub olive oil over the skin, and season with salt & pepper.
• Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
• Remove from oven and let rest for 20 minutes before slicing and serving.

ROSEMARY-PEAR TURKEY ROULADE

Steps:

• Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool.
• Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook.
• Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F.
• Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool.
• Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes.
• Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy.

ROASTED TURKEY WITH GARLIC, ROSEMARY AND ROASTED LEMON WITH CREMINI MUSHROOM GRAVY

Steps:

• For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
• Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
• Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
• Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
• Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
• For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
• Carve the turkey and serve with the cremini mushroom gravy.

SOUS VIDE TURKEY ROULADE

Steps:

• Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.
• Prepare the Turkey Roulade following the detailed guide here.
• When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the garlic herb mix over the turkey breast as shown in pictures in the post.
• Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.
• Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).
• Remove the turkey roulade from the fridge.
• Fill your sous vide container (I use a 12 qt container) with water and attach your sous vide cooker. Set the temperature to 150°F and cover the sous vide container (with a lid or sous vide floating balls).
• Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface.
• Rub the surface of the turkey roulade with butter (or oil) and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
• Place the turkey roulade in a large vacuum bag. Vacuum seal the turkey roulade.
• When the sous vide water reaches the correct temperature, lower the turkey roulade into the water and make sure it's completely submerged in the water. Cook the roulade for 5 hours.
• Remove the turkey roulade from the sous vide container, and place it in an ice bath to cool down for about 10 minutes.
• Open the vacuum bag and remove the turkey roulade, and pour the "drippings" (that might be congealed because of the ice bath) into a small bowl or jug. You can use this to make gravy or use it like au jus for the roulade.
• Pat dry the surface of the turkey roulade with paper towels. You can caramelize the skin in 3 different ways (see below).
• BROILER - Set the broiler setting to high (grill setting in the oven). Place the turkey roulade on the broiler plate, about 3 - 4 inches away from the broiler. Let the skin caramelize all over, by turning the turkey roulade every few minutes. Keep a close eye on the roulade in the broiler, because caramelization will happen fast!
• PAN FRYING - Add some oil into a large non-stick skillet (add enough oil to cover the bottom of the pan with ½ inch of oil). Heat over medium-high heat. When the oil is hot enough, carefully place the turkey roulade on the pan, and let the skin caramelize in the heat. Rotate the roulade every few minutes to allow the entire surface to caramelize. PLEASE BE CAREFUL as the oil may spit. So please take precautions to not burn yourself. Remove from the the pan and place it on a wire rack to drain excess oil.
• DEEP FRYING - Add enough oil into a large pot (large enough to accommodate the whole turkey roulade), so that the oil comes at least half-way up the turkey roulade (about 3 - 4 inches). Heat the oil to about 380°F and carefully place the turkey roulade in the hot oil. Allow the turkey roulade skin to caramelize (about 2 - 3 minutes), and then flip it over to caramelize the other side. PLEASE BE CAREFUL as the oil may spit. So please take precautions to not burn yourself. Remove from the oil and place it on a wire rack to drain excess oil.
• The sous vide turkey roulade is now ready to be served. Slice into ½ inch slices and arrange on a platter to serve immediately. Slice the roulade only when you're ready to serve it to prevent drying out. Serve with gravy and other Thanksgiving side dishes.
• Measure how much pan drippings you get from the turkey roulade in a measuring cup.
• Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.
• Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.
• Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
• Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC

Steps:

• Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
• If you don't have fresh rosemary, add dried to the honey mixture.
• Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
• Sprinkle with salt. Place in baking dish, meaty side up.
• Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
• Baste every 10 to 15 minutes until done.
• To carve, slice meat diagonally.