Tuesday, November 24, 2009

Bacon-Wrapped Roasted and Stuffed Boneless Turkey Breast

Turkey Roulade, a whole turkey breast, butterflied and deboned, pounded thin, stuffed, rolled and roasted. 
Turkey Roulade, a whole turkey breast, butterflied and deboned, pounded thin, stuffed, rolled and roasted.

Bacon-Wrapped Roasted Stuffed Boneless Turkey Breast

A turkey roulade recipe is a fantastic way to go, if it's just you and your significant other for the holidays, or you just don't want to deal with roasting an entire turkey. A turkey roulade is simply a boneless turkey breast that has been butterflied, pounded flat, and then stuffed, rolled and roasted in the oven. It is an excellent way to get a taste of your traditional turkey and dressing, without having a boatload of leftovers.

I used a half bone-in breast, which is half of a whole turkey breast. I was in too much of a rush to wait for the butcher to debone it for me, so I thought I would try to manage the task myself. It wasn't difficult, just on a much larger scale than a chicken breast which I have deboned a hundred times. The worst part of the process was worrying that I might stab myself trying to work around the bones, but I'm happy to report that I managed to safely complete the task with no injuries! It was also a bugger to roll since it was only half a breast.

If you need a little help, this video from Martha Stewart will give you a step by step visual of the process of butterflying a half of a whole turkey breast.

I am a true believer in brining, so I used a one-quarter recipe of my Brining Solution with only one change. I didn't have any vegetable stock on hand, and I didn't have time to make one, so I just simply used only filtered water and mixed up the rest of the brine, placed the turkey breast in a Ziploc bag, and then set that in a bowl in the fridge to marinate for a couple of hours.

For the stuffing, I used a Homemade Herb Bread Dressing, made with well toasted, leftover rolls. I made a double recipe, reserved 2 cups of the dressing to stuff the turkey breast and put the rest in a 9 by 9 inch baking pan to bake seperately. If you are using a whole turkey breast (two breast halves) reserve 4 cups of the stuffing - 2 cups for each breast half.

This turned out so tender, juicy and just downright delectable, perfect for a small, intimate holiday meal, or even for a nice Sunday dinner. Play with the stuffing ingredients - a wild rice dressing would be nice, as would a mushroom stuffing, or chestnuts, or even spinach and oysters.

Recipe: Bacon Wrapped Roasted Stuffed Boneless Turkey Breast

©From the Kitchen of Deep South Dish


Preheat oven to 375 degrees F.

Prepare the brine, place the turkey breast in a ziploc bag and pour brine in over the breast. Place into a bowl and refrigerate for 2 hours or overnight.

Remove the turkey from the brine and pat dry. If using a whole breast, butterfly it by cutting right down the length of the turkey, cutting the breast nearly in half, but not all the way, stopping just short of the outside edge. It should lay flat like an open book. Lay the turkey breast on a large piece of plastic wrap, cover with another piece and using the flat side of a meat mallet, pound the breast in the thicker parts so that you have equal thickness.

Spread the stuffing evenly across the turkey breast out to about 1 inch from the ends. Roll up. Wrap the breast securely using butcher's twine. Season the outside of the turkey breast with salt and pepper.

Melt the butter and olive oil in a saucepan; pour part of it into the roasting pan and place the turkey breast on top, skin side up, moving it around a bit to coat the breast. Pour the rest of the olive oil and butter over the top of the turkey breast. Lay the 3 slices of bacon across the top of the length of the turkey breast and transfer the pan to the oven.

Bake at 375 degrees F for about 1 hour to 1-1/4 hours, basting occasionally and removing the bacon about halfway through, or once it is crisped and used up. Turkey breast is done when an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast.

Let rest for 10 minutes before slicing into 1/2 inch serving sized pieces.

Make a butter pan sauce by taking the roasting pan to the stove top and skimming off any fat that has floated to the top. Ideally, you can also carefully transfer all of the drippings to a fat separator (this kitchen tool {affil link} is WONDERFUL) and then return the pan juices only back to the roasting pan, discarding the rest of the fat. In this case, you may not have that much in the drippings department. Place the roasting pan over medium high heat and bring the juices to a boil, adding a bit of stock or broth to the pan to help deglaze it and to lift the pan scrapings up. Cook until the juices have reduced slightly, remove from the heat, stir in a bit of butter and swirl around until blended in. Spoon over each serving slice. If you prefer, make a giblet gravy to spoon on top.


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©Deep South Dish
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Posted by on November 24, 2009

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