Turkey Roulade

  

It's filled with bacon, apple, and cornbread stuffing!

 

FOR THE TURKEY:

1/4 c. salted butter, softened

4 garlic cloves, grated

1 tbsp. chopped fresh sage

1 tsp. poultry seasoning

1 tsp. lemon zest

4 slices thick-cut bacon

1 medium onion, chopped

2 stalks celery, diced

1 tsp. kosher salt

1 tsp. ground black pepper

1 honeycrisp apple, diced

1 small bunch of kale, stemmed and chopped  

1/4 c. white wine

1 tbsp. fresh lemon juice

2 tbsp. chopped fresh parsley

2 1/2 c. dry seasoned stuffing mix

1  piece cornbread, crumbled  

1/2 c. turkey or chicken broth

1 bone-in skin-on turkey breast roast  

Kitchen twine

FOR THE GRAVY:

3 tbsp. all-purpose flour

2 c. turkey or chicken broth, warm

Kosher salt, to taste

Ground black pepper, to taste

 

Preheat the oven to 350°F for the turkey.

Mash the butter with the garlic, sage, poultry seasoning, and lemon zest in a small bowl until fully blended.

Cook the bacon in a large saute pan over medium-high heat, stirring occasionally, until the fat has rendered and the bacon is brown and crispy, approximately eight to ten minutes. Place the bacon on a dish lined with paper towels. When the bacon is cold enough to handle, crumble it into bite-sized pieces. Discard the fat and wipe the pan clean.

Melt two tablespoons of the butter mixture in the same pan over medium heat. Cook until the onion, celery, a teaspoon of salt, and 1 teaspoon of pepper are transparent, approximately three to four minutes. Cook until the apples soften slightly and the kale begins to wilt, about five minutes in total. Add the wine and lemon juice and heat for two to three minutes, or until the wine is reduced by half. Add the parsley and mix well. Transfer the mixture to a large mixing basin.

Toss the stuffing mix, crumbled cornbread, and crumbled bacon into the large dish with the veggies. Put in the broth and mix everything till the bread is completely dry.

Place the turkey breast skin-side down on a broad chopping board. To cut out and remove the backbone, use a boning knife, a sharp, tiny knife, or kitchen shears. These bones should be saved for stock. Remove the huge portion of the sternum bone from the flesh by cutting along the ribs and the keel bone with the knife. Work gently, feeling along the connection between the bone and the breast meat to ensure you're cutting as near to the bone as possible without cutting into the meat. 

Continue slicing close to the bone, working your way down and towards the center of the breast roast until the keel bone can be lifted from the roast. Remove the tenders and set aside. Butterfly both breasts, beginning at the center, by pushing the knife into the side of the breast and cutting it in half horizontally until it is nearly sliced in two and can be opened like a book.

With paper towels, dry the entire bird. Place the turkey breast skin side down on a plate. Place the tenders in the center of the roast, along the curvature. Cover the roast in plastic wrap and pound it with a meat tenderizer until flattened and even. Rub 2 tablespoons of the butter mixture over the surface of the turkey and season with salt and pepper.

Distribute the stuffing mixture evenly on the baking sheet, leaving a 12-inch border all around. Begin by carefully rolling the turkey into a log and placing it seam-side down on the board. Tie the roll once along the full length of the turkey and once around the breadth at roughly 2-inch intervals using kitchen twine.

Rub the entire roast with the remaining butter mixture and sprinkle with salt and pepper. Place the roast seam-side down on a rack set in a roasting pan.

1 hour 10 minutes to 1 hour 30 minutes, or until the turkey is golden brown and crispy, and the internal temperature reaches 160°F. Place the turkey on a carving board, wrapped in foil, to rest.

Remove the rack from the roasting pan and heat the pan over medium heat. Cook, stirring regularly, until the roux is golden brown, whisking the flour into the drippings. Whisk in the stock gradually to break up any clumps. Bring to a moderate boil. Cook, whisking regularly, for 3 minutes, till the gravy is silky and thickened. Season with salt and pepper to taste.

Remove the string from the turkey and slice it. Serve with additional parsley black pepper and heated gravy.