In Season: Turkey Roulade

  • December 14th, 2017
  • Blog
  • 0 Comments
  • mb
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Turkey roulade is the ace you want to keep under your sleeve this upcoming holiday season.

If you are entertaining a big crowd you always want to have a little extra white meat for the people who don’t like dark meat or if you are cooking for a smaller crowd. A roulade is the best way to avoid the lengthy preparation that cooking a full bird involves.

Things you’ll need

  • A whole turkey breast
  • A sharp knife
  • A meat tenderizer
  • Stuffing
  • Kitchen twine
  • Roasting pan

What to do

  • Put the turkey breast on a cutting board, skin side down. Butterfly the breast without cutting all the way through the meat.
  • Cover the meat with plastic and pound with the tenderizer. You don’t want to make it thinner than 1 inch.
  • Season the breast with salt and pepper and place the stuffing in the center. Spread it on the turkey breast leaving a 1/2 – inch border all around.
  • Roll it to a compact shape, pat and tuck in the edges until you have a uniform log shape.
  • Take the kitchen twine and cut 4 separate pieces. Tie up the roast at one inch intervals.
  • Put the roulade in a roasting pan, season with salt pepper and oil and place in the oven for 1 hour – 1 hour and a half.
  • Once done let the roulade rest for about 20 mins before cutting.

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