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Turkey-Breast Roulade & Braised Legs
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves to 10 to 12
Ingredients
Ingredient Checklist
1 boneless, skin-on turkey-breast half (about 3 pounds)
Kosher salt and freshly ground pepper
3 cups unbaked Cranberry-and-Sage Stuffing
4 tablespoons unsalted butter, softened, divided
1 large onion, peeled and cut into 1/2-inch-thick rounds
2 whole turkey legs (about 4 1/2 pounds total)
4 thyme sprigs
1 quart warm Easy Turkey Stock, divided, plus more as needed
3 tablespoons unbleached all-purpose flour
2 tablespoons fresh lemon juice
Pears, grapes, and sage and thyme sprigs, for serving (optional)
Cook's Notes
For extra-flavorful meat, butter and salt the roulade and legs a day ahead and store them uncovered in the refrigerator. Return to room temperature one hour before roasting. If your grocery only sells turkey breast with the bone in, ask the butcher to debone it for you. For smooth gravy, strain before serving.
Gallery
Turkey-Breast Roulade & Braised Legs
Credit:
Mikkel Vang
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves to 10 to 12
Gallery
Turkey-Breast Roulade & Braised Legs
Credit:
Mikkel Vang
Turkey-Breast Roulade & Braised Legs
Credit:
Mikkel Vang
Turkey-Breast Roulade & Braised Legs
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves to 10 to 12
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Serves to 10 to 12
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Serves to 10 to 12
Serves to 10 to 12
Ingredients
Ingredients
- 1 boneless, skin-on turkey-breast half (about 3 pounds)
- Kosher salt and freshly ground pepper
- 3 cups unbaked Cranberry-and-Sage Stuffing
- 4 tablespoons unsalted butter, softened, divided
- 1 large onion, peeled and cut into 1/2-inch-thick rounds
- 2 whole turkey legs (about 4 1/2 pounds total)
- 4 thyme sprigs
- 1 quart warm Easy Turkey Stock, divided, plus more as needed
- 3 tablespoons unbleached all-purpose flour
- 2 tablespoons fresh lemon juice
- Pears, grapes, and sage and thyme sprigs, for serving (optional)
Directions
Preheat oven to 425°F. Place turkey breast, skin-side down, on a cutting board. Slice through the thickest part horizontally, creating a flap, and open it like a book. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic and season with salt and pepper. Spread stuffing evenly over top, leaving a 1/2-inch border. Working from the short side without skin, roll the breast up tightly into a log, enclosing stuffing. Turn seam-side down and pull the skin down to envelop roulade as much as possible. Tie with kitchen twine at 2-inch intervals to secure. Rub 2 tablespoons butter over skin; season with salt and pepper.
Arrange onion rounds in a single layer on one side of a roasting pan. Place roulade, skin-side up, atop onions. Rub 1 tablespoon butter over each leg, season, and place on other side of pan. Scatter thyme over turkey and pour 1 cup stock into pan.
Roast turkey (adding more stock to pan if bottom becomes dry, 1/2 cup at a time) until a thermometer inserted in center of roulade registers 160°F, about 1 hour. Transfer roulade and legs to a carving board, loosely covering with foil to keep warm; remove and discard onion.
Place pan on stove top over medium-high heat; add 2 1/2 cups stock. Bring to a boil, scraping any browned bits from bottom of pan. In a small bowl, whisk together flour and remaining 1/2 cup stock, then gradually whisk into pan. Continue boiling until thickened slightly, 3 to 5 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Add more lemon juice, if desired, 1 teaspoon at a time, and season to taste. Remove twine from roulade and slice into rounds. Arrange on a platter with legs and garnishes and serve with gravy.
Cook's Notes
For extra-flavorful meat, butter and salt the roulade and legs a day ahead and store them uncovered in the refrigerator. Return to room temperature one hour before roasting. If your grocery only sells turkey breast with the bone in, ask the butcher to debone it for you. For smooth gravy, strain before serving.
Cook’s Notes
For extra-flavorful meat, butter and salt the roulade and legs a day ahead and store them uncovered in the refrigerator. Return to room temperature one hour before roasting. If your grocery only sells turkey breast with the bone in, ask the butcher to debone it for you. For smooth gravy, strain before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Turkey-Breast Roulade & Braised Legs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Turkey-Breast Roulade & Braised Legs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
