Roasted Turkey Roulade

• Gluten free

• Meat

  • 1 2 1/2 pound boneless, skinless turkey breast, boneless skinless
  • 2 cups Chicken or turkey stock
  • 1 Pork sausage dressing recipe

• Produce

  • 1 Onion, medium
  • 2 tsp Thyme, fresh

• Baking & Spices

  • 1 tsp Corn starch
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 2 tbsp Canola oil

• Dairy

  • 2 tbsp Heavy cream

Found on hapanom.com

Description

Ingredients

• One 2½ pound boneless, skinless turkey breast, butterflied
• pork sausage dressing recipe, unbaked
• 2 tablespoons canola oil
• 1 medium onion, halved and thinly sliced
• 2 cups chicken or turkey stock
• 3 tablespoons apple cider vinegar
• 2 tablespoons heavy cream
• 2 teaspoons fresh thyme
• kosher salt and freshly ground black pepper, to taste
• 1 teaspoon corn starch

Directions

• Preheat the oven to 350 degrees F.
• Place the turkey between two sheets of plastic wrap and pound flat with a kitchen mallet. Trim any really extraneous pieces. Liberally season both sides of the breast with salt and pepper.
• Spread the uncooked dressing over the meat (not too thick), leaving a ½-inch boarder on all sides.
• Starting at the narrowest end, roll the turkey up like a jelly roll, tucking any pieces of dressing that fall out, back into the roll. Secure tightly with kitchen twine.
• In a dutch oven or other large pan (you want a vessel deep enough to be able to cover the roulade tightly with a lid for roasting), warm the canola oil over medium-high heat. Add the roll, seam side down, and cook for about 2 - 3 minutes per side (assume theres 4 sides), just to brown the outside - dont worry about cooking the inside yet.
• Sprinkle the onions around the roulade and add 1½ cups of the chicken stock. Cover tightly with a lid and roast in the oven until the internal temperature reaches 160 degrees F (check a few places), about 45 - 60 minutes.
• Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
• Place the pan containing the onions and stock on the stove and add the remaining ½ cup of stock, apple cider vinegar, and bring to a boil.
• Reduce to a simmer and add the cream, thyme, and salt and pepper. Simmer for 10 minutes.
• In a separate small bowl, combine the corn starch with 1 tablespoon of water to make a slurry. Add the cornstarch mixture to the pan, stirring constantly until slightly thickened - it should be slightly thicker than an a jus.
• Cut the twine from the roulade and slice into ½-inch rounds. Plate and serve with the gravy. Enjoy!

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