Thanksgiving Turkey Breast Roulade With Stuffing Recipes

THANKSGIVING TURKEY BREAST ROULADE WITH STUFFING

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.

TURKEY ROULADE

Steps:

• Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
• Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
• Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
• Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
• Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING

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.