Turkey Roulade With Apple Cider Gravy Recipes

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY

Steps:

• To brine the turkey:
• Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
• Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
• For herb butter and gravy:
• Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
• Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
• To roast the turkey:
• Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
• Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
• Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
• Serve turkey with gravy.

TURKEY ROULADE WITH APPLE CIDER GRAVY

Steps:

• Place turkey between 2 pieces of plastic wrap and pound with a meat mallet until about 3/4 inch thick. Set aside.
• Toast pecans in a small dry skillet on medium/high heat for 3 minutes, or until fragrant. Set aside.
• Preheat oven to 375.
• Place cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, and remove from heat and drain.
• Put 1 tablespoon of oil in a heavy skillet and cook until golden. Add garlic and cook another 2-3 minutes. Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons of dried sage, and 1/2-3/4 cups of broth. (You want the mixture to be moistened but not too wet, since the turkey will release moisture when cooked.). Cook over low heat for 2-3 minutes, then remove from heat.
• Sprinkle salt and pepper over both sides of the turkey breast. Spread stuffing over one side of the turkey, leaving 1-2 inches along the outside with out stuffing. Roll up and secure with kitchen twine. Try to keep the stuffing inside (This part is a little messy, but makes the turkey pretty if it's kept together!).
• Heat remaining oil in the heavy skillet over medium heat. Sear stuffed breast until lightly browned, 3-4 minutes per side. Put in a roasting pan, sprinkle with sliced onion and 1 1/2 cup chicken broth, and roast in the onion, covered, about one hour or more. Remove to cutting board and let rest in an aluminum foil tent while making the gravy.
• Add cider, 1/2 cup chicken broth, vinegar and remaining sage to the raosting pan, bring to a boil, and cook. stirring occasionally, until liquid is reduced by 1/3. Slowly add cornstarch mixture. Stirring constantly, cooking for 3 minutes. Should be a little thicker than a jus. Season with salt and pepper.
• Remove cooking twine from turkey, cut into slices. Serve with gravy on the side.
• Note: I usually double the stuffing recipe to have some on the side. I have eaten this with and without the gravy. Looks complicated but quite simple and really good. I go by the servings on the recipe -- my family usually eats more than 1 serving. Times are estimates.

ROAST TURKEY WITH APPLE-CIDER GRAVY

Steps:

• In a pot large enough to hold the turkey, combine all of the brine ingredients and stir. Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours. Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water. Pat dry.
• Preheat the oven to 275 degrees.
• Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss. Spoon into the cavity of the turkey.
• Truss the turkey, tying its legs together tightly with kitchen twine. Place the turkey on a roasting rack set in a large roasting pan. Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours.
• Uncover the turkey and reserve the foil. Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes. Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees. (The internal temperature will rise 10 degrees while the turkey rests).
• Transfer the turkey to a cutting board. Pour off the fat from the roasting pan. Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes.
• Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables. Place the pan over medium heat, using 2 burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook for 3 more minutes, stirring occasionally. Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Strain the gravy into a warm sauceboat.
• Carve the turkey and serve with gravy.

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.

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.

THANKSGIVING TURKEY ROULADE - CROCKPOT BY HEATHER N.

Steps:

• Prepare long grain rice and stuffing according to their instructions. Stir in the cranberries, thyme, and butternut squash, and set aside. Allow both to cool. You can make these a day ahead.
• Butterfly your boneless turkey breast. https://www.youtube.com/watch?v=eB7BYlTxUSQ.
• Unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Spread the stuffing evenly over the turkey leaving 1" around bare. Next add the rice, the squash and then the cranberries. Starting at one end, roll the turkey as best you can (it won't be perfect, but that's okay), and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper.
• Add the remaining oil to the frying pan, and lightly sear the turkey on all sides. Transfer to a 5- or 6-quart slow cooker, along with the quartered onion and all of the apple juice concentrate or cider.
• Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer measures 165°F when inserted into the center of the turkey.
• Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small sauce pan, to make a gravy. Allow to rest 15-20 minutes before serving.
• Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.

TURKEY ROULADE WITH CIDER SAUCE

Steps:

• Make stuffing:
• Put oven rack in middle position and preheat oven to 350°F.
• Toast bread cubes on a baking sheet until dry and just beginning to brown around edges, 12 to 15 minutes
• Simmer cranberries in water (1/2 cup) in a small heavy saucepan over low heat, uncovered, stirring once or twice, until cranberries are tender and all of water is absorbed, about 8 minutes. Remove from heat.
• Cook celery, onion, garlic, 1 teaspoon sage, 1/4 teaspoon salt, and 3/4 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl. Wipe skillet clean.
• Pat livers dry and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers until edges are browned but livers are still pink inside, about 3 minutes. Transfer with a slotted spoon to a cutting board, reserving pan juices, and cool completely, then cut into 1/4-inch dice.
• Whisk together egg and milk in a large bowl, then stir in toasted bread cubes, cranberries, onion mixture, livers, reserved pan juices, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Let stand at room temperature until bread has absorbed all of liquid and stuffing is completely cool, about 10 minutes.
• Prepare turkey:
• Leave oven rack in middle position and preheat oven to 450°F.
• Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.
• Pound turkey to 1-inch thickness with flat side of a meat pounder or with a rolling pin. Discard top sheet of plastic wrap and pat turkey dry. Arrange with a short side nearest you and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.
• Spread stuffing evenly over turkey, leaving a 1-inch border on all sides. Fold short end nearest you over stuffing to enclose, gently pressing on stuffing, then roll up breast tightly.
• Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with string. Brush turkey with melted butter (1 tablespoon), then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast turkey, seam side down, in a 13- by 9- by 2-inch roasting pan, uncovered, until golden brown, about 30 minutes.
• Add Sherry, soy sauce, cloves, bay leaf, 1 cup cider, and remaining teaspoon sage to roasting pan. Cover roasting pan with heavy-duty foil and continue roasting until thermometer inserted diagonally 2 inches into center of roulade registers 170°F, 35 to 45 minutes more. Transfer turkey to a cutting board and let stand, loosely covered with foil, 15 minutes before slicing. (Internal temperature will rise to 180°F.)
• Make sauce while turkey stands:
• Pour juices from roasting pan through a fine-mesh sieve into a small heavy saucepan. Skim off fat and bring to a boil.
• Whisk together cornstarch and remaining 1/4 cup cider, then whisk into boiling sauce and boil, whisking, until slightly thickened, 1 to 2 minutes.
• Slice turkey and serve with sauce.