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.

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In the Time of COVID-19, How Much Holiday Food Do I Need?

How much food do I need?

With just under two weeks away, whether your Thanksgiving looks a little smaller this year whether you are a singleton, a couple or if you have a hungry family to feed. Well, this quick cheat sheet for Holiday Servings will help you figure out how much turkey, sides, pie and most importantly, wine that will you need for the holidays.

Most grocery chains are currently taking order for Turkey Day Dinners  with all the trimmings, serving up to 6 people and are available for curbside pick up, locally. Call your local supermarket for availability.

Gourmet on-line shops also offer holiday dinners. Click on the link to check out their offerings. If this seems like an option, order right now!
Harry& David

Williams Sonoma

MagicKitchen.Com Turkey Dinner for 2

 

If you are planning to cook your own dinner, start shopping now. Be sure to start cooking on Monday or Tuesday the week of the holiday to avoid stress in the kitchen.

And if all else fails, you may be able to order take out and have it delivered.

_______________________________________________________
# of people                  1                     4                           8
_______________________________________________________
Turkey*                        1 1/4 lbs       5–6 lbs               10–12 lbs
Salad                            2 cups           2 quarts               4 quarts
Stuffing/Dressing    3/4 cup         3 cups                  6 cups
Potatoes/Starch**   3/4 cup         3 cups                  6 cups
Veggie side                1 cup              1 quart                2 quarts
Bread/Rolls               1 piece           1 dozen              2 dozen
9″ pie                           1 slice             1 pie                    2 pies
Bottle of wine***     1/2                   2                           2–3
_______________________________________________________
* Includes bone weight. For 1–2 servings, consider buying a roast             turkey  breast.

** If buying potatoes to make mashed potatoes, buy 1/2 pound of             potatoes per guest.

*** A standard bottle of wine is 750ml.


Roasted Turkey

Festive celebration roasted turkey for Thanksgiving

330px-Squantoteaching.pngAmerica owes it’s tradition of the Thanksgiving feast to a man named Tisquantum (c. 1585?- 1622), more commonly known as Squanto. He was a member of the Patuxet tribe and is best known for being an early liaison between the native populations in Southern New England and the Mayflower Pilgrims. As a child, Squanto was been kidnapped by an English sea captain named Thomas Hunt and was sold into slavery in the city of Málaga, Spain. Squanto was among a number of captives bought by local monks who focused on their education and evangelization, and as a result, he learned to speak Spanish, French and English.

Braun_Malaga_UBHD.jpg

Málaga in 1572, forty years before Squanto was delivered there in slavery.

Squanto eventually traveled to England and from there returned to North America in 1619, only to find that his village and tribe had been wiped out by an epidemic infection, making Squanto the last of the Patuxet.

Southern_New_England,_1620–22_(rev).jpg

When the Mayflower landed in 1620, Squanto was one of the first Native Americans the members of the Plymouth colony encountered. As a diplomat, he worked to broker peaceable relations between the Pilgrims and the Wampanoag. He played a key role in the early meetings in March 1621, partly because he spoke English. He then lived with the Pilgrims for two years, acting as a translator, guide, and advisor. During this time, he also saved the colony from starvation by teaching the settlers how to sow, plant and fertilize native crops—including corn and squash, which proved vital since the seeds which the Pilgrims had brought from England largely failed. He also taught the settlers how to fish and how to tap maple trees for their sweet sap.

Because of Squanto’s central role in the survival of the Plymouth colony, a feast was held to commemorate the event. It was referred to at the time as “The Harvest Celebration of 1621” and is considered to be the first Thanksgiving that took place in the colony. From historical journals, the menu at the first Thanksgiving celebration between the Pilgrims and the Wampanoag consisted of wild game that included venison, goose, duck, pigeon, and turkey, seafood such as mussels, clams, oysters, lobsters, bass, and eels. A combination of wild and cultivated crops including chestnuts, walnuts, squash, beans, and dishes made from dried corn was also been served.

Serves 10 to 12

Ingredients:

For the Brine:
One 12 to 14-pound turkey
2 ½ cups kosher salt, plus more if needed
1 cup white sugar
3 bay leaves
1 tablespoon black peppercorns, cracked, more as needed
3 sprigs each fresh rosemary, thyme and sage

For the Turkey:
1 large yellow onion, peeled and quartered
2 ribs of celery, roughly chopped
2 carrots, peeled and roughly chopped
½ lemon
1 stick of unsalted butter, sliced for basting

For the Gravy:
1 cup defatted pan juices from the roasted turkey
1 cup chicken stock

Directions:

Remove the turkey from the packaging and rinse under cold water.

Place the turkey on a rack in its roasting pan and prepare the brine.

For the brine, combine the salt, sugar, bay leaves, pepper rosemary, thyme, sage marjoram with 2 1/2 gallons water in a large 4 to 6 gallon container or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Place the turkey in brining solution and refrigerate or ice overnight.

The following day, prepare to cook the turkey.

Pre heat oven to 425 º F.

Remove the turkey from brining solution; drain well and pat very dry with clean paper towels. Discard brine. Set the turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery, carrots and lemon. Fold wings under the bird. Truss the turkey up by the legs using kitchen twine. Roast the turkey for 35 minutes, basting with butter every 10 minutes.

Reduce the oven temperature to 350 o F and roast approximately 3 hours more, basting bird every 30 minutes with drippings and butter. If the breast of the turkey is browning to quickly , tent the bird with aluminum foil , until and continue to cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 o F.

Remove the turkey from the oven and allow to rest for 30 minutes. Meanwhile, Pour the pan drippings into a large Pyrex measuring cup and allow to it stand to allow the fat to rise to top.

Meanwhile, make a gravy from the pan drippings.

Discarding any solid vegetables used in roasting the main meat dish, pour the pan juices into a glass measuring cup and let stand for 10 minutes. Skim off any fat that forms on the surface. Heat a cast iron skillet over high heat and pour in the fat/grease free pan juices, then the chicken stock.

Bring to a boil, stirring with a wooden spoon until smooth. Pour into a gravy boat.

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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!

 

 

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