Thanksgiving Turkey Breast Roulade (with Stuffing

• Meat

  • 1 (3 pound turkey breast
  • 1/2 Recipe of roasted chestnut and sausage cornbread stuffing -unbaked

• Produce

  • 1 Branch of thyme
  • 2 Branches of parsley
  • 1/2 Celery
  • 1 Clove Garlic
  • 1/4 Yellow onion

• Canned Goods

  • 1 qt Chicken stock, reduced sodium

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Peppercorns, whole black
  • 1 1/3 tbsp Potato starch
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Olive oil

• Dairy

  • 1 1/2 tbsp Butter
  • 1 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Tools & Equipment

  • 1 Kitchen twine

• Other

  • Cheesecloth

Found on nospoonnecessary.com

Description

Ingredients

• ½ Recipe of Roasted Chestnut and Sausage Cornbread Stuffing -unbaked
• 1 (3 pound) Turkey Breast, boned and butterflied*
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 ½ TBS Butter- melted
• 1 TBS Olive Oil
• Sachet:
• ¼ tsp Whole Black Peppercorns
• ¼ Yellow Onion – peeled and roughly chopped
• ½ Celery Rib (with leaves, preferably the inner part of Celery Stalk) – roughly chopped
• 1 Branch of Thyme
• 2 Branches of Parsley
• 1 Clove of Garlic - smashed
• Gravy: (yield 1⅓ Cups of Gravy)
• 1 quart reduced sodium Chicken Stock
• ½ Cup White Wine
• 2 TBS Apple Cider Vinegar
• 1 TBS + 1 tsp Potato Starch
• Salt and Pepper, to taste
• 1 TBS Heavy Cream (can substitute half and half)
• You will also need:
• Cheesecloth
• Kitchen Twine

Directions

• Preheat oven to 325 degrees F. Place a baking rack on a sheet pan or into a roasting pan.
• 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.
• Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½’’ thick layer, evenly over the turkey leaving a ¾-1’’ boarder 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.
• Starting at the shortest end of the turkey breast, skin removed side down, roll the turkey up and over the stuffing, jellyroll 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.
• Brush turkey with butter and season generously with salt and pepper
• 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.
• 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).
• 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.