Tuesday, November 22, 2011

Turkey roulade

Here is my take on turkey with stuffing, and it's not your mama's Butterball! It's a roulade—a boneless, skinless turkey breast surrounding a fennel spiced chestnut stuffing and a layer of spinach. (Mama would approve of the token greens.) I larded the outside with an herb packed compound butter (sage, thyme, parsley, and rosemary), and then a smokey bacon to help keep the turkey moist. This turkey can be prepped way in advance, only requires an hour and a half in the oven, (until it reaches 160°) and comes out incredibly moist every time. The aromatic flavors of the compound butter permeate throughout the turkey so every bite is fabulously flavorful.

— Make gravy by roasting the turkey bones etc. (after deboning) with some onions, carrots 
     and celery, and make turkey stock and gravy from that. 
— Try and find nitrite and nitrate free bacon.
— Cook roulade until an instant read thermometer reads 150°.

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