APPLE AND PANCETTA TURKEY ROULADE
Provided by Anne Burrell
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the pancetta to a large saute pan. Turn the heat to medium and cook until the fat is rendered and the pancetta starts to brown, then remove the pancetta from the pan and set aside. Add one of the onions and cook over medium-high heat until translucent, about 8 minutes. Add rosemary and thyme leaves, apples, fennel and half the celery. Cook, stirring occasionally, until soft and very aromatic, 8 to 10 minutes. Season with salt and stir in the pancetta. Transfer the mixture to a large mixing bowl and let cool.
- Butterfly each turkey breast to make a wide, flat surface. Cover each half with plastic wrap and gently pound with a meat mallet to flatten.
- Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, leaving the bacon unrolled and creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with the second turkey breast.
- Preheat the oven to 375 degrees F.
- Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add the carrots and the remaining onion and celery. Season with salt and cook the veggies until they start to soften, 7 to 8 minutes. Add the wine and 1 cup chicken stock to the roasting pan along with the thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes. Remove the foil and roast until an instant-read thermometer inserted in the center registers 160 degrees F, about 10 more minutes.
- Transfer the turkey to a tray or platter and cover with foil to keep warm.
- Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining 2 1/2 cups plus 2 tablespoons chicken stock and bring the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed.
- Remove the twine from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy.
PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY
Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 4h
Yield Serves 8
Number Of Ingredients 12
Steps:
- Up to two days ahead, season the bird all over with flaky sea salt - inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be. Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every additional kg. As a guide, a turkey of this size should take 3½-4 hrs plus 30-45 mins resting.
- To make the butter, mash the garlic with the thyme, lemon zest and a pinch of salt using a pestle and mortar, then beat in the butter until well mixed. Can be prepared up to two days ahead and chilled.
- Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand down the length of the breast - take care not to tear the skin. Spread the butter under the skin so that it covers the breast meat, reserving 1 tbsp butter for the shallots. Lay the pancetta (or bacon) on your work surface in two rectangles of six overlapping slices. Carefully push each rectangle under the skin to cover and protect each breast. This can be done the night before; take the turkey out of the fridge 1 hr before roasting to bring it back to room temperature.
- On the day, heat oven to 180C/160C fan/gas 4. Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, then season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well if you haven't already seasoned ahead. Tip the shallots into the roasting tin, around the turkey, and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast for the calculated cooking time.
- For the final 30 mins, remove the foil and pour off all of the cooking juices (reserve them for the gravy). Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil - it will stay warm for about 1 hr. If you want to make turkey gravy, pour the fat off the juices and add the gravy to the roasting tin. Bring to the boil, then pour into a gravy jug. To serve, bring the whole turkey to the table, along with the herbs, if using. Carve onto a hot platter with a little of the hot gravy poured over. Any leftover meat can be frozen in the gravy, or used in leftovers.
Nutrition Facts : Calories 401 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.7 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium
AWESOME TURKEY SANDWICH
A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
Provided by FORTUNATEPASS
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 41.4 g, Cholesterol 124.2 mg, Fat 56.6 g, Fiber 8.8 g, Protein 37.9 g, SaturatedFat 24.7 g, Sodium 1987.9 mg, Sugar 2.8 g
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Provided by Julia Moskin
Categories poultry, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
- Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
- Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
- Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
- Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TURKEY BREAST ROULADE WITH CRIMINI, PORCINI, AND PANCETTA
Categories Mushroom turkey Roast Thanksgiving Bon Appétit
Number Of Ingredients 15
Steps:
- Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
- Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
- Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
- Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
- Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.
More about "turkey pancetta roulade sandwiches recipes"
PANCETTA AND TURKEY RECIPES (52) - SUPERCOOK
From supercook.com
TURKEY SANDWICH (DELI STYLE) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
TURKEY ROULADE WITH JEFFERSON’S BOURBON, PANCETTA, CRANBERRY, …
From dennistheprescott.com
TUSCAN TURKEY ROULADE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
TURKEY LEG ROULADE PANCETTA AND SAGE WITH LARISSA PROUSE
From pinterest.ca
PROSCIUTTO WRAPPED TURKEY ROULADE WITH POMEGRANATE-PORT …
From oliviascuisine.com
THE 8 BEST TURKEY SANDWICHES
From thespruceeats.com
TURKEY LEG ROULADE PANCETTA AND SAGE WITH LARISSA PROUSE
From acanadianfoodie.com
TURKEY-PANCETTA ROULADE SANDWICHES - GERMAN RECIPES
From fooddiez.com
TURKEY-PANCETTA ROULADE SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TURKEY-PANCETTA ROULADE SANDWICHES - PLAIN.RECIPES
From plain.recipes
10 BEST PANCETTA SANDWICH RECIPES | YUMMLY
From yummly.com
TURKEY SANDWICH RECIPES | ALLRECIPES
From allrecipes.com
PANCETTA-WRAPPED ROASTED TURKEY RECIPE - TIM LOVE | FOOD & WINE
From foodandwine.com
PANCETTA-ARUGULA-TURKEY SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
RECIPETHING - TURKEY-PANCETTA ROULADE SANDWICHES
From recipething.com
TURKEY ROULADE WITH MUSHROOM-PANCETTA STUFFING - ITS THYME 2 …
From itsthyme2cook.com
12 CREATIVE TURKEY SANDWICH RECIPES | REAL SIMPLE
From realsimple.com
TURKEY BREAST ROULADE WITH CRIMINI, PORCINI, AND PANCETTA RECIPE
From bonappetit.com
TURKEY-PANCETTA ROULADE SANDWICHES RECIPE : FOOD NETWORK …
From pinterest.com
BEST THE BAREFOOT CONTESSA'S TUSCAN TURKEY ROULADE RECIPES
From foodnetwork.ca
APPLE AND PANCETTA TURKEY ROULADE RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
TURKEY BREAST ROULADE WITH PECAN-PANCETTA FILLING - SCHERMER PECANS
From schermerpecans.com
TURKEY ROULADE WITH MUSHROOM-PANCETTA STUFFING RECIPE
From minnesotamonthly.com
TURKEY ROULADE WITH BACON AND KALE STUFFING - WYSE GUIDE
From wyseguide.com
TURKEY-PANCETTA ROULADE SANDWICHES | RECIPE | FOOD NETWORK …
From pinterest.com
TURKEY ROULADE WITH PANCETTA AND KALE STUFFING - YOUTUBE
From youtube.com
BRAISED TURKEY ROULADE & PANCETTA, SHALLOTS, & PORCINI GRAVY RECIPE
From myrecipes.com
PANCETTA AND TURKEY MEATLOAF SANDWICHES - THERESCIPES.INFO
From therecipes.info
APPLE AND PANCETTA TURKEY ROULADE – RECIPES NETWORK
From recipenet.org
PANCETTA RECIPES AND COOKING WITH PANCETTA - PAGE 9
From fooddiez.com
TURKEY-PANCETTA ROULADE SANDWICHES – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search