|Julian's turkey Roulade|
3 Hours in Advance of Dinner Time
|De-boning half a turkey breast.|
|A rub down with spices than a rest.|
|Plastic covered and ready for pounding, skin side up.|
|Pounded flat and ready for stuffing.|
The hardest part of the meal is now upon you. What to choose as a stuffing? Really any combination of your favorite flavors will work. Famed chef Ina Garten likes dried figs, dried cranberries, brandy, pork sausage, fresh rosemary, pine nuts, and bread dressing. But then who wouldn't? See her exact ingredients here. Emeril likes a spinach, mushroom and bacon filling, which even Martha Stewart uses in her recipe.
|Julian's stuffing ingredients.|
|Ready to roll!|
|Roulade ready to roast.|
1 Hour in Advance of Dinner Time
Pre-heat the oven to 375F degrees and place the oiled roulade on a rack in a dish or rimmed baking sheet lined with foil. If you are doing the full breast (two rolls) a large baking sheet is required to give them adequate space and distance to permit even cooking. Place the roulade in the upper third of your pre-heated oven with a meat thermometer. Check the roulade during the last half-hour of cooking to ensure it is not overly browned. When desired browning is reached, cover loosely with foil during remainder of cooking time.
The roulade is ready when the internal temperature reaches 160F degrees. Remove from the oven and let rest for 15-30 minutes while you finish up any side dishes.
Now if you are like me, you placed the breast bones into a pot of water at the very beginning and by now have a nice turkey stock. You can use this for gravy if you are making mashed potatoes. While I can get away with making one non-traditional item on the holiday table, it would be sacrilege if I didn't serve good mashed potatoes with the holiday meal. I discussed the method for Perfect Mashed Potatoes recently, so I won't review that here. But suffice it to say, any great mashed potato is only better with silky gravy. And a more flavorful stock you will not find for gravy, then a fresh stock made in your own kitchen. Use some of this to deglaze the roasting pan. Strain out the solids, and thicken lightly with a corn starch and cold water mixture. You are now ready to serve this elegant holiday dinner.
|Cutting board has a tray carved in to hold the meat and catch juices.|
|Roulade ready for the platter.|
If you are plating each persons meal, then do place some gravy over each serving and on the mashed potatoes, along side the vegetable dish of your choice. Save the remainder of your stock for future soups and stews.
From my kitchen to yours, have a happy holiday and enjoy a delicious dinner with family and friends. Happy Thanksgiving!