Best Turkey Thigh Roulade Recipes

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TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

This rolled and tied bird cooks evenly, slices into beautiful disks, and is saturated with the rich herb-and-garlic flavors of porchetta. If you let your butcher do the work of removing the bones, preparing it is remarkably straightforward.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 10

2 tablespoons fennel seeds, coarsely ground
2 teaspoons juniper berries, coarsely ground
Kosher salt and freshly ground black pepper
6 ounces pancetta, cut into 1/2-inch pieces
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Finely grated zest of 1 lemon
One 12- to 14-pound turkey, boned, leaving the drumstick bones in and the wings on (see Cook's Note)
Extra-virgin olive oil, for brushing

Steps:

  • Combine the fennel, juniper, 1 tablespoon plus 1 teaspoon kosher salt and 1 tablespoon ground black pepper in a small bowl and set aside. Combine the pancetta, rosemary, red pepper flakes, garlic and lemon zest in a small food processor and pulse several times to make a coarse paste, scraping down the bowl as needed.
  • Open the turkey like a book, skin-side down, on a large cutting board. (It should look like an irregular rectangle with the drumsticks on one side and the wings on the other.) Pull off the long, thin tenderloins from the breast, and lay them on the inside of the thigh meat to even out the thickness of the turkey. Sprinkle the inside of the turkey with some of the salt mixture, and top evenly with the pancetta mixture.
  • Roll up the turkey starting at the edge closest to you, and continue to roll forming a tight log, finishing with the seam-side down. Tie with kitchen string at 1-inch intervals, maintaining as tight a log as possible. Adjust the string to make the drumstick as straight as possible. Tuck the wings behind the turkey's back and sprinkle the outside with the remaining salt mixture. (The turkey can be prepared to this point up to 1 day in advance.)
  • Position an oven rack in the lower third of the oven, remove the top racks and preheat the oven to 375 degrees F. Fit a wire rack into a baking sheet and put the turkey on top. Brush all over with olive oil and turn the turkey seam-side up. Roast until the skin is browned and crisp, about 1 hour. Remove the baking sheet from the oven and carefully flip the turkey using a large spatula.
  • Return the turkey to the oven and continue cooking until the top is deep golden brown, and an instant-read thermometer inserted into the thickest part of the turkey registers 155 degrees F, 50 to 60 minutes more. Remove from the oven, tent loosely with foil, and let rest 20 minutes before slicing. (The turkey will continue cooking as it rests.)
  • Cut off the string with scissors, taking care not to tear the skin. Cut the turkey into 1/2- to 3/4-inch slices and separate the drumsticks and wings. Serve immediately.

TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
  • Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan 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 one minute only. Off the heat, add the sage and rosemary and set aside to cool.
  • Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
  • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

ROASTED TURKEY ROULADE



Roasted Turkey Roulade image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 to 7 servings

Number Of Ingredients 15

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Steps:

  • Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
  • Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
  • Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
  • Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
  • Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  • Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

TURKEY ROULADE



Turkey Roulade image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick (8 tablespoons) salted butter, softened
2 stalks celery, diced
1 small head fennel, diced
1 medium onion, diced
8 ounces sweet pork sausage
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Brandy, for deglazing
2 1/2 cups seasoned dry stuffing mix
1 cup low-sodium chicken stock
1 large egg
1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup brandy
Kosher salt and freshly ground black pepper

Steps:

  • For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
  • Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
  • Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
  • For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
  • Slice and serve with the gravy!

TURKEY ROULADE RECIPE BY TASTY



Turkey Roulade Recipe by Tasty image

Here's what you need: unsalted butter, yellow onion, carrot, celery, sweet italian sausage, fresh sage, fresh thyme leaf, plain stuffing mix, chicken stock, skin-on turkey breast, dijon mustard, melted butter, salt, black pepper

Provided by Kiano Moju

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, 1/2 stick
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 lb sweet italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix, 1 box
½ cup chicken stock
3 lb skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  • Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  • Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  • Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  • Brush the turkey breast with the Dijon mustard.
  • Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  • Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  • Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  • Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  • Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  • Let rest for 15 minutes, then remove the twine, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 680 calories, Carbohydrate 34 grams, Fat 29 grams, Fiber 2 grams, Protein 64 grams, Sugar 4 grams

TURKEY THIGH ROULADE



Turkey Thigh Roulade image

This is a fun spin on traditional roasted turkey. It cooks evenly, slices beautifully, and cooks much more quickly than the whole bird. We've even used it on Turkey Day with great success. The Jaccard is a spring-loaded meat tenderizer that has fifteen, sixteen, or forty-eight blades, depending on the model you purchase. It creates tiny, evenly spaced holes throughout the flesh, shortening the muscle fibers. This allows seasonings to penetrate to the interior of the meat, speeds the cooking time, and helps it cook more evenly. It may seem counterintuitive, but it actually works very well. You can skip this step if you don't have a Jaccard, but we really recommend keeping one in your kitchen. It's a very handy tool to have around.

Yield serves 4

Number Of Ingredients 6

200 grams room-temperature water
50 grams Activa GS (see Sources, page 309)
2 turkey thighs (1.36 kilograms)
6 grams fine sea salt
2.5 grams togarashi spice blend (see Sources, page 309)
454 grams sliced bacon

Steps:

  • Pour the water into a bowl. Slowly sprinkle the Activa over the water and whisk to combine. The mixture will begin to foam and look like lightly whipped cream. Once all the Activa is dispersed in the water, let the mixture rest for 10 minutes. The foam will subside and the GS is ready to use. Refrigerate until the thighs and bacon are ready to be assembled.
  • Remove the skin from the turkey. Cut out the thighbone and remove any obvious pockets of fat and sinew. Starting from the place where the thighbone was, butterfly the thighs. Cut from the center outward on each side, leaving enough meat intact to hold the pieces together. Tenderize the thighs by pressing the Jaccard evenly over the thighs to cut uniform incisions into the muscle fibers. Combine the salt and togarashi in a small bowl, and season both sides of the thighs with the spices. (You may have some left over.)
  • Lay the bacon out flat on a cutting board. Use a pastry brush to apply a fine layer of the Activa slurry over both sides of each slice of bacon. Brush the Activa mixture on the turkey thighs, making sure to get into all the nooks and crannies.
  • Lay two 3-foot (1-meter) sheets of plastic wrap on the counter. Let the sheets overlap slightly so you have a double-wide sheet of plastic. Begin laying the bacon in the center of the plastic, overlapping the slices by one-third to create what looks like a raft of bacon.
  • Arrange the turkey thighs on the edge of the bacon nearest you, one on top of the other and slightly offset so they form a uniform thickness. Use the plastic wrap to help lift the bacon up and around the thighs, like a giant sushi roll. Once the bacon is wrapped around the turkey, use the plastic to pull the bacon tight around the thighs. Pull and roll the plastic around the turkey bacon roll, making a tight roulade. Use another sheet of plastic to roll around the roulade one more time and squeeze it tight. Place the roulade in the refrigerator for at least 6 hours or up to 24 hours.
  • To cook the roulade, preheat the oven to 375°F (190°C).
  • Remove the plastic wrap, place the roulade on a rack set over a roasting pan, and roast for 1 hour. The bacon should be brown and caramelized. If it's not fully cooked, turn on the broiler to finish cooking the bacon. Remove the roulade from the oven and let it rest for 15 minutes. Slice and serve.

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