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.
TUSCAN-STYLE TURKEY ALLA PORCHETTA
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
- Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
- Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
- Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
TURKEY ROULADE RECIPE BY TASTY
Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
- Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
- Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
- Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
- Brush the turkey breast with the Dijon mustard.
- Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
- Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
- Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
- Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
- Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
- Let rest for 15 minutes, then remove the twine, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams
TUSCAN TURKEY ROULADE
This rolled and tied bird cooks evenly, slices into beautiful disks, and is saturated with the rich herb-and-garlic flavors of porchetta. If you let your butcher do the work of removing the bones, preparing it is remarkably straightforward.
Provided by Food Network Kitchen
Categories main-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
- Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
- Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
- Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
- Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
- Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.
TURKEY ROULADE
Roll up your sleeves and make this tasty Turkey Roulade from My Food and Family. Roll layers of turkey, bacon, spinach and cheese to bake in the oven. You can even assemble the pieces of this Turkey Roulade dish ahead of time.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 1h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add shallots to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat. Add apricots, raisins and dressing; mix well. Stir in bread crumbs. Cool 10 min.
- Place turkey, smooth side down, between 2 large sheets of plastic wrap; pound to 1/2-inch thickness. (Flattened turkey piece should measure about 12 by 10 inches.) Remove top sheet of plastic wrap.
- Spread spinach onto turkey to within 1/2 inch of all sides; top with cheese. Shape apricot mixture into 10-inch log; place about 2 inches from bottom edge of one long side of turkey. Sprinkle bacon along top edge of fruit log.
- Roll up turkey tightly, starting at bottom edge.
- Tie closed with kitchen string, knotting string about every 2 inches to secure. Brush with butter.
- Place turkey in lightly floured oven roasting bag; tie bag closed. Place in shallow pan. Bake 1-1/4 hours or until done (165°F). Remove from oven. Let stand 10 min. before carefully removing from bag and slicing to serve.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g
ROASTED TURKEY ROULADE ( INA GARTEN , BAREFOOT CONTESSA)
This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?" Here for safekeeping for a dinner party meal.
Provided by ChefDLH
Categories Poultry
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.).
- Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
- Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
- Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
TUSCAN-ROAST TURKEY BREAST
Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes, and pine nuts. White-wine sauce accompanies the ensemble.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Stir 3 tablespoons oil, parsley, coarsely chopped rosemary, chopped sage, zest, fennel seeds, chile, and garlic in a bowl. Rub all over turkey, and season with salt and pepper. Place in a shallow, nonreactive baking pan; cover. Refrigerate at least 4 hours (or overnight).
- Preheat oven to 375. Let turkey stand at room temperature 30 minutes. Put herb sprigs into pan. Roll up turkey. Cover evenly with pancetta, and tie with kitchen twine; return to pan. Drizzle with remaining tablespoon oil; season with pepper. Roast until an instant-read thermometer inserted into the thickest park of the turkey registers 160 degree, about 1 1/2 hours. Add grapes to pan if desired during last 20 minutes. Transfer turkey to a cutting board; let rest 20 minutes.
- Transfer pan juices to a bowl, and reserve for Rich Roasted Potatoes. Heat pan on top of stove over medium heat. Add wine, and cook, stirring, until reduced by half. Stir in stock, and bring to a boil. Reduce heat, and simmer until slightly thickened. Stir in finely chopped rosemary, and season with salt and pepper.
- Slice turkey; transfer to a platter. Serve with herbed pan sauce and dressing.
More about "tuscan turkey roulade recipes"
INA GARTEN'S TUSCAN TURKEY ROULADE RECIPE - PUREWOW
From purewow.com
3.5/5 (75)Total Time 2 hrs 20 minsServings 10Calories 454 per serving
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook, tossing occasionally, until the onion is tender, 6 to 8 minutes. Add the garlic and cook for about 1 minute. Off the heat, add the chopped sage and the rosemary and set aside to cool.
- Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Sprinkle the grated butter on top. Arrange the prosciutto on top to totally cover the meat and filling.
- 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 2½-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
TUSCAN TURKEY ROULADE | WILLIAMS SONOMA
From williams-sonoma.com
BEST TUSCAN TURKEY ROULADE RECIPES - FOOD NETWORK …
From foodnetwork.ca
3.4/5 (7)Total Time 2 hrs 50 minsServings 8-10
THE BAREFOOT CONTESSA’S TUSCAN TURKEY ROULADE - FOOD …
From foodnetwork.ca
Servings 8-10Total Time 2 hrs 20 mins
TUSCAN TURKEY ROULADE INA GARTEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
TUSCAN TURKEY ROULADE — EDIBLE LA
From ediblela.com
BEST 30 ITALIAN FOOD IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
TUSCAN TURKEY ROULADE | RECIPE | TURKEY ROULADE, ROULADE, …
From pinterest.ca
TURKEY ROULADE RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
INA GARTEN’S TUSCAN TURKEY ROULADE RECIPE – EAST BAY TIMES
From eastbaytimes.com
INA GARTEN'S TUSCAN TURKEY ROULADE | BAREFOOT CONTESSA | FOOD …
From youtube.com
TUSCAN TURKEY ROULADE RECIPE | INA GARTEN | FOOD NETWORK
From private.blog-guru.web.id
FOOD NETWORK - HOW TO MAKE INA’S TUSCAN TURKEY ROULADE
From facebook.com
TUSCAN-STYLE TURKEY BREAST WITH SAGE GRAVY - FOOD & WINE
From foodandwine.com
INA GARTEN'S TUSCAN TURKEY ROULADE | BAREFOOT CONTESSA | FOOD …
From foodiebadge.com
TUSCAN TURKEY ROULADE | WILLIAMS SONOMA
BEST TURKEY ROULADE RECIPE - HOW TO MAKE ROASTED TURKEY …
From delish.com
INA GARTENS TUSCAN TURKEY ROULADE RECIPE - YOUTUBE
From youtube.com
TUSCAN TURKEY ROULADE | RECIPE | FOOD NETWORK RECIPES, TURKEY …
From pinterest.ca
ITALIAN FOOD NEAR WARRENTON, NC | BETTER BUSINESS BUREAU. START …
From bbb.org
TUSCAN TURKEY ROULADE | CONNECTICUT PUBLIC
From content.ctpublic.org
TUSCAN TURKEY ROULADE | RECIPE | ROULADE, TURKEY ROULADE, …
From pinterest.com
TRY SOME ITALIAN FOOD NEAR WARRENTON | WARRENTON TOYOTA
TUSCAN TURKEY ROULADE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
INA GARTEN’S TUSCAN TURKEY ROULADE - YAHOO!
From ca.news.yahoo.com
TURKETTA [TUSCAN-STYLE TURKEY ROULADE] | HEALTHY RECIPES | WW …
From weightwatchers.com
TUSCAN TURKEY ROULADE | MOUNTAIN VIEW COUNTRY MARKET
From mountainviewbulkfoods.com
INA GARTEN’S TUSCAN TURKEY ROULADE IS A DELICIOUS
From sheknows.com
INA GARTEN’S TUSCAN TURKEY ROULADE - YAHOO!
From yahoo.com
FOOD NETWORK CANADA - TUSCAN TURKEY ROULADE | FACEBOOK
INA GARTEN’S TUSCAN TURKEY ROULADE - YAHOO!
From ca.finance.yahoo.com
TUSCAN TURKEY ROULADE | COPPER SPICE CO
From copperspiceco.com
INA GARTEN'S TUSCAN TURKEY ROULADE RECIPE IS SIMPLE BUT DELICIOUS ...
From eatingwell.com
You'll also love