Turkey Breast Roulade With Garlic and Rosemary

Turkey Breast Roulade With Garlic and Rosemary

Photo Credit: Christopher Simpson, The New York Times, 2020.

 
Lately, most home cooks have been  looking for alternatives to  cooking whole turkey, for the upcoming holidays, especially in the middle of the pandemic. This recipe adapted from Ina Garten provides an elegant presentation of a turkey roulade without having to deal with the left over meat in cooking a traditional turkey.  The recipe included fennel seeds, and  if you don’t like  the taste of fennel seeds,  you can surely leave them out. The garlic, sage and rosemary  that are also used in this recipe will give this roast the flavors of an Italian porchetta, and it will still be fragrant, juicy and delicious without them.

Recipe adapted from Ina Garten
New York Times, 2020

Serves 8 to 10

Ingredients:
4 tablespoons good-quality olive oil
1 large yellow onion, chopped
¾ teaspoon whole fennel seeds
6 garlic cloves, minced  
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)
Kosher salt and freshly ground black pepper
¼ cup cold unsalted butter (1/2 stick)
4 ounces thinly sliced prosciutto
1 cup dry white wine, such as Chablis (See Cook’s Notes)

Directions:
The day before,  set the turkey breast on a cutting board, skin side down.  Using a meat mallet, pound out the turkey to an even thickness of about 1 inch, and salt generously (dry brine). Place on a plate , cover with plastic wrap and place in the refrigerator over night.

The following day,  heat the oven to 350° F.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.

Before filling, remove the skin in one piece and set aside. Sprinkle the turkey with  1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top.   Arrange the  prosciutto on top, to totally cover the filling and meat.

Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Arrange the skin over the turkey roulade. This way it’s all crispy skin on the outside and no soft flabby skin rolled up inside. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 °F.

Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

Cook’s Notes:
If you prefer, you can substitute 1 ¼ cups of chicken broth for the wine.

Also note that you can add a handful of  fresh spinach to the filling, which  will  enhance the flavor profile of this dish.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!


Chicken Lo Mein

IMG_0538 lo mein.jpg

Did you know that March has been designated as the National “Noodle Month”?

And if you are feeling like you are running out options for take out during the COVID-19 pandemic, and you are craving something salty, something savory, but you don’t know quiet these flavors are combined into your favorite take out dish, then this easy peasy recipe is just for you. It’s Chicken Lo Mein and it is packed with oodles of noodles and veggies to keep you happy and healthy at the same time.The noodles in this dish are big on flavor without the greasey guilt that you find in most take out foods. This recipe is pretty much straight forward. It is composed of just noodles, chicken and spinach cooked in a garlicky hoisin/soy sauce and dude, it is seriously fresh!

For the most part, lo mein noodles in the ethnic foods section of most major supermarkets. However, in this quarantine kitchen pantry, I substituted the lo mein noodles with the fettuccine I had on hand. You can also use spaghetti or soba noodles. I did not have any hoisin sauce, but there was a bottle of honey barbecue sauce in the fridge, which is somewhat similar to hoisin. I am happy to report that both of these substitution worked well in this dish and it turned out just as delicious.

So, are up to honing you home cooking skills with this dish? Are you game? Ready! Set! And away we go!

 

ENJOY!

IMG_0525 lo mein.jpg

From the Quarantine Pantry:
Soy sauce, sesame oil, olive oil, honey bbq sauce, fettuccine, cilantro, garlic, carrots, arugula/spinac salad mix, snow peas and chicken breasts.

SERVES 4

INGREDIENTS:

For the Sauce:

3 tablespoons low sodium soy sauce

3 tablespoons hoisin sauce

1 teaspoon sesame oil

For the Lo Mein:

8 ounces uncooked lo mein noodles

2 teaspoons olive oil

1 teaspoon sesame oil

1 1/2 tablespoons minced garlic

2 medium boneless, skinless chicken breasts, cut into thin strips

1 cup shredded carrots

1 cup snow peas

3 cups fresh spinach

1/4 bunch of cilantro sprigs, optional

DIRECTIONS:

To make the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.

For the lo mein: Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.

In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through, no longer pink. Transfer the chicken to a plate and set it aside.

Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes.

To serve, place in shallow bowls and garnish with cilantro, if desired.

IMG_0566 low mein.jpg

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape