Roasted Turkey Roulade
How to make Roasted Turkey Roulade Recipe
4–8 SERVINGS
Ingredients:
1 Turkey breast, bone in, skin on
For the Filling:
1 1/4 cups Turkey leg meat, trimmed, cubed
1 Egg white
to taste Salt and white pepper
1 teaspoon Thyme, chopped
1 teaspoon Parsley, chopped
To Roast:
1 cup Onion, peeled, roughly chopped
1/2 cup Celery, roughly chopped
1/3 cup Carrot, peeled, roughly chopped
2 cups Chicken stock
to taste Salt and black pepper
Method:
Remove the skin from the turkey breast, being careful to keep the skin in one piece.
Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill.
Bone the turkey breast and reserve the bones.
Butterfly the turkey breast into a rectangle and place between 2 pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately 1/4 inch (.6 cm) thick, then season and set aside to chill.
Place the leg meat and any breast meat trimmings in a chilled food processor bowl.
Add the egg white and chop until smooth.
Add the seasoning and herbs, and combine well. Cook a small portion to taste for seasoning and adjust if necessary.
Preheat the oven to 450°F (232°C).
Lay the turkey breast meat onto the turkey skin.
Top the breast meat with the chopped leg meat; leave a 1/2-inch (1.2 cm) margin on all sides.
Roll up the turkey breast to form a tight roll. Truss the roll as you would a roast. Season to taste.
Place the reserved turkey bones and the chopped vegetables in a roasting pan.
Place the turkey roll on top and roast for 15 minutes to sear the meat. Turn the oven down to 350° (176°C), add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165°F (74°C).
Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices and use to make Giblet Gravy
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| Roasted Turkey Roulade |
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