A turkey roulade, whether deep-fried, smoked, or roasted, is the perfect centerpiece
It's not for everyone to wrestle a complete turkey body into a roasting pan (or rather, onto a wire rack). Even as a seasoned practitioner, I had to brace myself for the horrific moments of chopping through bone when spatchcocking a bird, and I would be quite content if I never had to smash in a breast bone again. If you feel the same way about strong-arming birds, it might be time to forego the whole bird and join me for a festive turkey roulade. It has the flavor and healthiness of a home-roasted turkey, but it's juicier, faster to make than a full bird, and avoids most of the unpleasant aspects of deboning fowl. It's also rather attractive.
You understand the notion if you've ever been impressed by a Swiss roll or eaten a chunk of a holiday yule log. The goal is to wrap a huge, seamless slice of turkey over juicy stuffing and cook it in a log shape. A gorgeous swirl of meat and stuffing will be exposed when you slice individual portions for your family and friends. Making turkey in this manner is a more enjoyable experience for the cook and a delightful one for the visitor. A roulade is not only simple to make, but it is also easier to portion out than an entire roast turkey.
Begin with a fully deboned turkey breast. You may debone it yourself, buy it already deboned, or have it done at your butcher. Unlike with a full bird, you won't need to account for any bones or cartilage when selecting the weight, so reckon on half a pound of turkey per person. It is entirely up to you whether or not to remove the skin. If you do keep it on, remove it carefully before folding everything up. Set aside the skin, and then rewrap the roulade in it before baking. Otherwise, the majority of the skin will be folded up within, depriving you of the crispy feel.
What goes into a turkey roulade?
Making your roulade filling is the most enjoyable part. It may be as simple as conserving two or three cups of your own stuffing, making a buttery herb combination, or putting roasted garlic and walnuts on top. You may get inventive by combining various boneless meats to form a turducken roulade or by creating a sausage and chestnut filling. Use your set design skills to plan a pattern of celery such that when you slice it, the shape of a turkey is revealed. Set the mixture aside while you prepare the turkey, whatever your plan is.
How to Cook Turkey Meat for a Roulade
Butterfly the flesh horizontally, similar to the equator of the breast, but stop about an inch from the opposite side to keep it attached. Open the sliced turkey breast like a book on a sheet of plastic wrap and cover with another sheet of plastic wrap. Gently but firmly hit the meat with a meat mallet, frying pan, rolling pin, or anything else that can be turned into a makeshift club to tenderize it. The tissue must be broken down into an equal thickness and made wide enough to be rolled up. Concentrate on the thickest sections and pound until the flesh is approximately 12 - 34-inch thick all around.
Remove the plastic wrap and evenly distribute a half-inch layer of your filling across the surface of the meat. Tightly roll it up. You can roll from either the short or long end, depending on how you want it to look and how much time you have. Begin with the long side for fewer swirls and a faster frying time. Start with the short end for multiple swirls but a longer cook time. In any case, finish by sewing the seam at the bottom. If you saved the turkey skin, now is the moment to wrap it around the top and tuck the ends under. Truss the roulade and skin together using kitchen thread.
Your roulade will be compact if properly trussed, making it ideal for cooking methods such as deep-frying or smoking. Roast the turkey log in the oven for 30 minutes at 400°F on a wire rack over a sheet tray. Reduce the heat to 350°F and continue to cook until a meat thermometer inserted into the middle reads 170°F. If you have relatives who insist on thighs and drumsticks, buy them separately and roast them on the same wire rack, separating them once their different temperatures are attained. If the skin of the roulade hasn't turned crispy by the end of the cooking time, turn on the broiler for two or three minutes and keep an eye on it like a turkey hawk. Allow the roast to rest for about 20 minutes (this is a great time to warm up the side dishes). Cut into slices and serve.
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