TURKEY ROULADE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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!
TURKEY BREAST ROULADE WITH GREEN CHILES AND FETA
Categories Garlic Pepper turkey Roast Feta White Wine Oregano Bon Appétit
Yield Makes 16 servings as part of buffet
Number Of Ingredients 11
Steps:
- Char chiles over gas flame or in broiler until blackened all over. Enclose in paper bag 10 minutes, then peel and seed. (Can be prepared 2 days ahead. Cover and chill.)
- Whisk oil, garlic, and cumin in small bowl to blend. Using small sharp knife, remove bones from 1 turkey breast; reserve bones. Place breast, skin side down, between 2 sheets of plastic wrap. Pound with mallet to 1/2-inch thickness (about 12x9-inch irregular rectangle). Remove top sheet of plastic. Brush turkey with 1/4 of oil mixture; sprinkle with salt and pepper. Top evenly with half of flattened chiles. Sprinkle chiles with half of feta, then 2 tablespoons oregano. Starting at 1 long side, roll up turkey breast jelly-roll style. Secure edge with skewers or toothpicks, then tie with kitchen twine. Repeat with remaining turkey breast, 1/4 of oil mixture, chiles, feta, and 2 tablespoons oregano. Oil two 13x9x2-inch metal baking pans. Transfer roulades to prepared pans, skewer side down. Brush roulades with remaining oil mixture. Add reserved bones to pans. Sprinkle rolls with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Roast roulades until thermometer inserted into thickest part registers 160°F, about 35 minutes.
- Remove roulades from oven; let stand at room temperature 5 minutes. Transfer roulades to cutting board; tent with foil. Place same baking pans over burners on high heat. Add 1 cup broth, 1/2 cup wine, and 1 tablespoon oregano to each pan; boil until liquid in each pan is reduced to 1 cup, scraping up browned bits, about 5 minutes. Discard bones. Season sauce with salt and pepper.
- Remove string and skewers from roulades. Cut each into eight slices; transfer to platter. Pour sauce over and serve warm or at room temperature.
TURKEY BREAST ROULADE
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
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.
ROTOLO DI TACCHINO AI FUNGHI (TURKEY BREAST ROULADE WITH MUSHROOM STUFFING)
Steps:
- Gather the ingredients.
- Dice 1 of the carrots and 1 of the stalks of celery. Heat 2 tablespoons of the oil in a heavy-bottomed skillet over medium heat until shimmering. Sauté the carrot and celery with the mushrooms and parsley until vegetables are softened, about 10 minutes. Remove from heat.
- Spread the pounded turkey breast on a flat surface, cover it evenly with the slices of ham, sautéed mushrooms, and grated Parmigiano. Roll the turkey up tightly around the filling and secure with kitchen twine.
- Dice the remaining carrot and celery stalk as well as the onion.
- Drizzle the remaining 3 tablespoons of olive oil evenly over the bottom of a large, deep sauté pan and scatter the vegetables evenly over the oil.
- Place the turkey on top of the diced vegetables and place the pan over medium-high heat.
- Brown the turkey roll evenly for about 5 minutes, turning with a wooden spoon to brown all sides.
- Add a splash of white wine to the pan and deglaze for about 1 minute, until the smell of alcohol dissipates, scraping the bottom of the pan a bit with a wooden spoon to loosen and dissolve any browned juices.
- Cover the pan with a lid and let simmer over low heat for about 1 hour, checking often and adding a bit of water or broth, if necessary.
- Remove the lid, raise the heat to medium and cook for another 10 minutes, stirring occasionally.
- Let sit for 10 minutes before slicing and serving.
Nutrition Facts : Calories 1722 kcal, Carbohydrate 14 g, Cholesterol 787 mg, Fiber 3 g, Protein 296 g, SaturatedFat 12 g, Sodium 2144 mg, Sugar 5 g, Fat 46 g, ServingSize 4 servings, UnsaturatedFat 0 g
TURKEY CHILI WITH GROUND TURKEY BREAST
This is an amalgamation of several different recipes I concocted when first getting familiar with ground turkey breast. I hope you enjoy it as much as my husband and I do!
Provided by Heirloom
Categories Poultry
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Crumble the ground turkey breast into a large (6 quart) stock pot and cook almost through, about 4 minutes, over medium high heat.
- Add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat.
- Add the chili powder, cumin, oregano, basil, and sage and stir until just combined.
- Add the can of diced tomatoes, rinsed kidney beans, and chicken stock.
- Allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes.
- Season with the salt and pepper to your preference.
- Cook's Note: When handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. I've even wrapped my hands in saran wrap to protect them when I didn't have any latex gloves. Be careful!
Nutrition Facts : Calories 641.4, Fat 7.2, SaturatedFat 1.6, Cholesterol 94.8, Sodium 1010.6, Carbohydrate 85.4, Fiber 24.4, Sugar 17.1, Protein 63.7
THANKSGIVING TURKEY BREAST ROULADE WITH STUFFING
This Thanksgiving Turkey Breast Roulade is a total showstopper! Golden brown, roasted turkey breast is rolled up around a sweet and savory chestnut and sausage cornbread filling and drizzled with a silky flavorful gravy. Gorgeous and delicious, this Roulade is the perfect main for the holidays!
Provided by Cheyanne Holzworth
Categories Entertaining entree Main Course
Time 1h50m
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F. Place a baking rack on a sheet pan or into a roasting pan.
- Pound out turkey: 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 ¾'' thickness. Remove plastic wrap and discard.
- Add stuffing: Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½'' thick layer, evenly over the turkey leaving a ¾-1'' border on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up. Transfer any remaining stuffing to a buttered baking dish and follow baking instructions below, adding it to the oven alongside of the turkey in the last hour of cooking.
- Roll the turkey: Starting at the shortest end of the turkey breast, skin removed side down, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Firmly tie up the turkey roulade with kitchen twine every 2'' to form a compact cylinder.
- Season the roulade: Brush turkey with butter and season generously with salt and pepper.
- Brown the roulade: Heat oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, add turkey seam side down to pan. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
- Roast: Transfer the turkey roulade, seam side down, to the rack insert. **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 160 degrees (be sure to test internal temperature in a few places. My turkey roulade took 1 hour, 25 minutes to reach 160 degrees F).
- Rest: Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into ½- ¾'' thick slices.
- While Turkey is roasting, prepare the gravy: Make a sachet by laying a large piece of cheese cloth on a clean work surface. Place all sachet ingredients in the middle of the cloth, bring up the sides and tie the top with kitchen twine to form a small bag. (See picture included in blog above). Add chicken stock and sachet to a small saucepan and bring to a simmer over medium-low heat. Cook until stock is reduced to 2 cups, about 25-30 minutes. Set aside.
- Place the pan you seared your turkey in over medium heat, add wine and vinegar. Cook until reduced by ½, scraping up brown bits left in the pan.
- Add the reduced stock and bring to a simmer. In a small mixing bowl combine potato starch with 2 tablespoons + 2 teaspoons of water to form a slurry. Whisk slurry mixture into stock. Continue simmering the gravy, stirring constantly, for 2-3 minutes, or until mixture has thickened to desired consistency. Season generously with salt and pepper, to taste.
- Turn heat down to low and stir in heavy cream. Keep gravy covered, over low heat and stir occasionally until ready to use.
- When ready to serve, remove the gravy from the heat and strain through a fine-mesh sieve. Taste and adjust for seasoning with salt and pepper.
- Serve Roulade with gravy and extra stuffing on the side if using.
Nutrition Facts : Calories 423 kcal, Carbohydrate 67 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 751 mg, Sugar 12 g, ServingSize 1 serving
TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING
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
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
CHILI-ROASTED TURKEY BREAST
Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.-Sara Nowacki, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.
Nutrition Facts : Calories 371 calories, Fat 18g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 352mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
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- In a small bowl, mix 2 tablespoon olive oil with a tablespoon lemon juice, 1/2 tsp oregano, 1/2 tsp minced garlic, and generous 2-3 pinches of salt and a black pepper. Set aside. To make herb butter, in room temperature butter mix half teaspoon of lemon zest with 2 tablespoon of fresh herbs (I used chopped parsley, oregano and sage). Mix well to combine and set aside.
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- On a large cutting board, place the turkey breast on top of a sheet of plastic wrap and butterfly the breast so that it opens up to 1 large flat piece of even thickness. Cover with another sheet of plastic wrap and pound to an even thickness of just under 1/2-inch. Remove the plastic wrap from the top of the turkey; spread the stuffing evenly over the turkey breast, spreading to within 1 1/2-inches of the edges. Roll the turkey breast up, jelly-roll fashion, and tie the roulade in 2-inch intervals with kitchen twine. Season the outside of the breast with salt and pepper.
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