turkey on farm at sunset

Spring Turkey Roulade


Rolled Turkey Breast with Spring Greens, Pine Nuts and Thyme

This Spring Turkey Roulade recipe can be made any time of year, but with the spring ingredients is very nice in the spring and early summer.

Spring Turkey Roulade: Rolled Turkey Breast with Spring Greens, Pine Nuts and Thyme

Ingredients (approximately 6 servings):

Boneless turkey breast  - about 3 lbs (1.4 kg)

Fresh watercress - about 1 lb. (or 1 lb. baby spinach leaves)

Green onions - 10 stalks cleaned and trimmed

Garlic - 6 cloves garlic

Roasted pine nuts - 1/2 cup (125 mL)

3 Tablespoons fresh thyme

Lemon - Juice from 1 lemon

Lemon rind - grated - 1 tsp (5 mL) (Optional)

Olive Oil to coat

Salt

Pepper

Preparation:

1. Preheat oven to 325°F.

2. Wash the sprigs of fresh thyme and strip the small leaves from the stems to obtain 3 Tbs of leaves and set aside. (If fresh thyme is not available, you can use 2 tsp dried thyme leaves in step 8 below.)

3. Remove skin and trim any fat from the turkey breast. Butterfly the turkey breast. (To butterfly the turkey breast, place it on a cutting board and, make a horizontal cut (parallel to the cutting board) halfway down. Continue cutting to a spot within 1 inch of the other side, then open up the breast and flatten it.)

4. Cover the flattened breast with plastic wrap, then pound it with the flat side of a meat mallet or a small skillet until it is approximately 1/2-inch thick. Remove the plastic wrap. Brush the turkey breast with olive oil and season it evenly with salt and pepper. Set it aside while you prepare the stuffing.

4. Remove any large stems from the bottom of the watercress. In a large saucepan of boiling water, quickly blanch the watercress until it wilts - approximately 20 to 30 seconds. Remove the water cress and dip in cold water to stop the blanching process. Drain the watercress in a sieve, pressing out any remaining water. Chop the watercress finely to make about 1 cup. (If you are substituting baby spinach, the blanching process will take longer - 60 to 90 seconds.)

5. Slice the green onion stalks lengthwise then cut them into small pieces and set aside.

6. Peel and mince the 6 cloves of garlic and set aside.

7. In a sauce pan, heat three tablespoons of olive oil. Add the green onion and sauté for 30 seconds.  Add the minced garlic and continue to sauté until the garlic is slightly golden - about 30 seconds. Cover the saucepan and reduce the heat to low. Let the onions and garlic "sweat" until the onions wilt - approximately 1 to 2 minutes depending on the heat intensity.

8. Remove the mixture from the heat and stir in the thyme leaves and the blanched, chopped watercress. Add half the lemon juice and all the grated lemon rind. Stir well, as you add salt and freshly ground pepper.

9. Spread the mixture evenly on the flattened turkey breast up leaving 1 inch uncovered at the sides. Sprinkle the roasted pine nuts evenly across the top of the mixture.

10. Roll up the dressed flattened turkey breast, starting from the short end. To keep the roulade secure during the roasting process, tie it with butcher's twine at 1 1/2 inch intervals. Place it in an oiled baking dish, rub it with additional olive oil and sprinkle with salt and pepper.

11. Bake the roulade at 325 F until it is no longer pink inside and an instant-read thermometer inserted in the center reads 165F (This will take approximately 1 1/2 hours.) Transfer to a carving board, pour the remaining lemon juice over the roulade, tent it with foil and let it rest for 10 minutes before carving.

12. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve

 

Return Home






 

Copyright © 2009 - 2015 The Perfect Turkey
Copyright © 2009 - 2015 The Perfect Turkey
Return to top