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Gallery Turkey Roulade Credit: Marcus Nilsson Recipe Summary prep: 40 mins total: 2 hrs 5 mins Servings: 10
Ingredients Ingredient Checklist 1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed) 1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds) Coarse salt and freshly ground pepper 2 tablespoons unsalted butter 1 small onion, finely chopped 1 stalk celery, finely chopped 3 cloves garlic, minced 1 tablespoon minced fresh thyme 1 tablespoon minced fresh sage 2 teaspoons minced fresh oregano 1/2 cup low-sodium chicken broth 1/4 cup chopped dried cranberries 1/4 cup chopped pistachios 8 ounces very thinly sliced bacon
Gallery Turkey Roulade Credit: Marcus Nilsson
Recipe Summary prep: 40 mins total: 2 hrs 5 mins Servings: 10
Gallery
Turkey Roulade Credit: Marcus Nilsson
Turkey Roulade
Credit: Marcus Nilsson
Turkey Roulade
Recipe Summary prep: 40 mins total: 2 hrs 5 mins Servings: 10
Recipe Summary
prep: 40 mins total: 2 hrs 5 mins
Servings: 10
prep: 40 mins
total: 2 hrs 5 mins
prep:
40 mins
total:
2 hrs 5 mins
Servings: 10
10
Ingredients
Ingredients
- 1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed) 1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds) Coarse salt and freshly ground pepper 2 tablespoons unsalted butter 1 small onion, finely chopped 1 stalk celery, finely chopped 3 cloves garlic, minced 1 tablespoon minced fresh thyme 1 tablespoon minced fresh sage 2 teaspoons minced fresh oregano 1/2 cup low-sodium chicken broth 1/4 cup chopped dried cranberries 1/4 cup chopped pistachios 8 ounces very thinly sliced bacon
Directions
Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 8 3 star values: 0 2 star values: 2 1 star values: 0
All Reviews for Turkey Roulade
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey Roulade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
