Turkey Roulade
Turkey Roulade
Meat and Poultry
Ingredients
- 2 boneless, skinless turkey breasts
- Kosher salt
- freshly ground black pepper
- 4 tablespoon butter
- 1 cup panko breadcrumbs
- 1/4 cup thyme leaves
- 3 tablespoon fresh sage
- 2 cups parsley leaves
- 6 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup Fustini's Sage and Wild Mushroom olive oil
Directions
- Preheat oven to 375 degrees. Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12"-x-14" (1/4" thick). Season with salt and pepper. Repeat with the remaining breast. You want your turkey to be uniform in thickness, this will make it easier to roll.
- Melt butter in a large skillet, add panko and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley and garlic and process until finely chopped. Season with red pepper flakes, salt, and pepper.
- Pat the turkey breast dry, sprinkle half of the garlic-herb mixture evenly over the breast and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast. Rub the roulades all over with olive oil and transfer to parchment-lined baking sheets. Bake at 375°, until an instant-read thermometer inserted into the thickest part of the roulade reads 160°,, about 1 hour. Let cool 20 minutes before slicing.
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