Bacon Covered Turkey Roulade With Mushroom Filling Recipes

BACON-WRAPPED TURKEY ROLL

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack on a baking sheet.
• Lay 1 turkey breast smooth-side down on a cutting board. There will be a thin side and a thick side. At about the midway point between them, slice horizontally into the thick side to within 2 inches of the outer edge so that you can open that side like a book and have 1 long piece. Pound the turkey with a mallet to an even thickness of about 1 inch. Repeat with the remaining breast.
• Place a large piece of parchment on a work surface. Arrange 12 slices of bacon horizontally on the parchment in 6 lines, with 2 slices of bacon slightly overlapping per line. Arrange the 6 lines so they are touching but not overlapping, with the ends lining up to form a rectangle. Working with the remaining 9 slices, weave the bacon in an over-under pattern by lifting alternating slices of the horizontal bacon lines and vertically placing a slice of bacon over or under as needed to create a woven lattice design.
• Place the turkey breasts horizontally on the bacon, overlapping slightly. Scoop the stuffing into the center of the turkey. Holding the bacon and turkey, roll them up away from you, making sure the roll ends up seam-side down. (Use the parchment to help you keep the bacon and turkey together as you roll.) Tie with twine in 3 spots across the roll and once lengthwise. Transfer to the prepared baking sheet.
• Bake until the internal temperature registers 155 degrees F on an instant-read thermometer, 1 hour 40 minutes to 1 hour 45 minutes. Let rest for 10 to 15 minutes.
• Slice and serve with the gravy and cranberry sauce.

TURKEY ROULADE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
• Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
• Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
• Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
• Brush the turkey breast with the Dijon mustard.
• Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
• Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
• Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
• Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
• Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
• Let rest for 15 minutes, then remove the twine, slice, and serve.
• Enjoy!

BACON COVERED TURKEY ROULADE WITH MUSHROOM FILLING

Steps:

• In a large bowl, toss the bread with milk and let sit while you prepare the mushroom filling.
• In a large skillet heat olive oil and add onion and celery; cook until softened, about 5 minutes. Add garlic, cook for 1 minute.
• Add mushrooms and cook until they have released their liquid, about 5 minutes.
• Add wine; cook until evaporated from 2 to 3 minutes. Stir in the rosemary. Pour into a bowl and let cool before you add the remaining filling ingredients. Meanwhile, prepare the turkey breasts.
• Place turkey breast on a cutting board. Holding a sharp knife parallel to the board, cut the turkey almost completely in half without cutting all the way through; open like a book.
• With a meat mallet, pound turkey to a 1/2-inch thickness. Sprinkle with salt and pepper. Repeat with the second breast.
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Squeeze excess milk from bread and add to bowl with mushroom mixture. Add eggs, parsley, cheeses, salt, and pepper; mix well.
• Spread half of the filling on the turkey breast, leaving a 1/2-inch border all around. Starting at a short end, roll turkey over stuffing, tucking in the ends to form a log.
• Place the turkey roulade seam side down. Slice bacon slices in half and place crosswise over turkey, overlapping slices slightly. Tuck the ends under the roast. Transfer to the prepared baking sheet and repeat with the second turkey breast.
• Bake between 45 minutes to 1 hour until the internal temperature registers 165 degrees F. Let rest for a few minutes; slice and serve hot.