TURKEY-BREAST ROULADE & BRAISED LEGS

Turkey-Breast Roulade & Braised Legs image

This time-saving turkey recipe saves room in the oven for sides. First you pound the breast, then roll it with stuffing and roast it while the legs braise alongside it-like magic, both are done in just an hour. The white meat stays moist, and you get stuffing in each bite. And because onion serves as a roasting rack for the breast while the dark meat cooks partly submerged in broth, the pan juices make for an extra-flavorful gravy. No need to strain it-spend that time raising a toast instead.

Provided by Greg Lofts

Time 1h30m

Yield Serves to 10 to 12

Number Of Ingredients 11

Ingredients

1 boneless, skin-on turkey-breast half (about 3 pounds)
Kosher salt and freshly ground pepper
3 cups unbaked Cranberry-and-Sage Stuffing
4 tablespoons unsalted butter, softened, divided
1 large onion, peeled and cut into 1/2-inch-thick rounds
2 whole turkey legs (about 4 1/2 pounds total)
4 thyme sprigs
1 quart warm Easy Turkey Stock, divided, plus more as needed
3 tablespoons unbleached all-purpose flour
2 tablespoons fresh lemon juice
Pears, grapes, and sage and thyme sprigs, for serving (optional)

Steps:

Preheat oven to 425°F. Place turkey breast, skin-side down, on a cutting board. Slice through the thickest part horizontally, creating a flap, and open it like a book. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic and season with salt and pepper. Spread stuffing evenly over top, leaving a 1/2-inch border. Working from the short side without skin, roll the breast up tightly into a log, enclosing stuffing. Turn seam-side down and pull the skin down to envelop roulade as much as possible. Tie with kitchen twine at 2-inch intervals to secure. Rub 2 tablespoons butter over skin; season with salt and pepper.
Arrange onion rounds in a single layer on one side of a roasting pan. Place roulade, skin-side up, atop onions. Rub 1 tablespoon butter over each leg, season, and place on other side of pan. Scatter thyme over turkey and pour 1 cup stock into pan.
Roast turkey (adding more stock to pan if bottom becomes dry, 1/2 cup at a time) until a thermometer inserted in center of roulade registers 160°F, about 1 hour. Transfer roulade and legs to a carving board, loosely covering with foil to keep warm; remove and discard onion.
Place pan on stove top over medium-high heat; add 2 1/2 cups stock. Bring to a boil, scraping any browned bits from bottom of pan. In a small bowl, whisk together flour and remaining 1/2 cup stock, then gradually whisk into pan. Continue boiling until thickened slightly, 3 to 5 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Add more lemon juice, if desired, 1 teaspoon at a time, and season to taste. Remove twine from roulade and slice into rounds. Arrange on a platter with legs and garnishes and serve with gravy.