It’s that time of year again. I’ve been so busy with culinary classes and events that I’ll be lucky if I can post more than once a week from now until the end of the year. However, I’ll do my best to visit all my blogger friends and post comments on your blogs.
In the meantime, I am still cooking! With Thanksgiving just 16 days away I thought I’d post a variation on the Thanksgiving Day turkey.
Many of you will have a large gathering of family and friends while others an intimate gathering of just a few. So if you’re looking for an alternative to roasting a large turkey or doing something more creative than just a turkey breast – consider a Turkey Roulade.
I make these all the time stuffing with whatever I’m in the mood for. The breast above is stuffed with spinach, shallots and roasted red peppers, while others I’ve stuffed with mushrooms; bread stuffing; wild rice, etc. Whatever sounds appetizing to you, works!
The procedure for making a turkey roulade is quite simple. In fact, I thought I had taken numerous photos but apparently I must have been dreaming. At any rate here’s what you need to do:
Ask your butcher to bone and butterfly a turkey breast for you. You can request to take the skin off or leave it on. I have found leaving the skin on definitely makes for a juicier turkey. Opt to have the butcher separate the breasts making it easier to handle or leave the 2 halves connected, making one large roll. Have them flatten the breast 1/4 inch thick or do it yourself when you get home between to sheets of plastic wrap.
Which ever way you decide to debone your turkey the stuffing and rolling are the same.
1 whole turkey breast, boned, butterflied and skinned if desired
1 shallot, diced
fresh spinach, washed, stemmed, enough to cover one side of the turkey
1 roasted red pepper, sliced and chopped
2 tbsp. butter
1 cup low sodium chicken broth
1/2 cup Marsala Wine if desired
salt and pepper
Heat butter in a skillet and add shallots. Cook until softened. Add spinach briefly to heat up then turn off stove and mix in roasted red peppers.
With the turkey opened up and laying flat, skin side down on a cutting board drizzle with salt and pepper. Then spread the spinach mixture over one side of the turkey being sure to leave about a 1-inch border all the way around.
Now at this point you want to make sure you have a roll of twine to tie up the bird once you roll it.
Then simply roll your turkey from one end of the breast to the other, tucking the sides in. Then cut your twine in about four 24″ pieces (if using the entire turkey – one whole breast – or cut into 12″ pieces if using 2 separate butterflied breasts), placing the center of each piece of twine under the seam of the turkey and tying it on top. Repeat with the other 3 pieces of twine spacing them evenly apart. Then cut a 5th piece longer than the other four to be tied the entire length of the turkey. This will insure that it will remain closed while cooking.
turkey breast, boned, butterflied and cut into 2 separate breasts
Place in a roasting pan. If you like add about 1/2 cup of Marsala wine and 1 cup low sodium chicken broth to the bottom of the pan. Cover and bake at 350F until the internal temperature reaches 160F degrees.
The whole rolled turkey breast it will take approximately 1 1/2 hours, while for two separate butterflied turkey breasts it will take approximately 45 minutes.
At this point you can remove the turkey from the oven and let it rest for about 20 minutes. This will allow the juices to evenly get distributed. While resting the internal temperature of the turkey should rise to 165F-170F which is where you want it to be for eating. (Baste at least once during cooking with juices).
While the turkey is resting (if desired) take 1 1/2 tbsp. of butter and melt in a saucepan. Once melted add the same amount of flour and cook with the butter until the flour reaches a golden brown. Then add the remaining liquid (Marsala Wine and chicken broth) from the turkey to the saucepan and cook over low heat until it thickens.
Slice your turkey roulade and drizzle with the marsala wine sauce or other sauce. This is so delicious and moist you won’t believe you made it.
Note: The Marsala Wine Sauce is nice and light and I’ve used this when I make the Turkey Roulade stuffed with mushrooms. However, a nice Roasted Red Pepper Sauce is also fantastic with this dish, which I prefer. I did not show this with a sauce since my husband and son requested it plain.
Serve with all your favorite sides for a wonderful Thanksgiving meal.
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
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