Why go through the motions of preparing an entire turkey this Thanksgiving? This Turkey Roulade stuffed with a pancetta and kale mixture is much easier and super delicious!
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INGREDIENTS
- 1 5-lb boneless turkey breast (or two 2 1/2 lb breasts)
- 5 strips thick-cut bacon
- 1 cup chopped onion
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 3 sprigs thyme
- 6 leaves sage, finely chopped
- 5 oz lacinato kale, roughly chopped
- 2 tbsp lemon juice
- 4 oz Parmesan cheese grated
For the basting butter:
- 4 tbsp butter
- 2 sprigs thyme
- 3 leaves sage
INSTRUCTIONS
Preheat oven to 375°F.
Heat in a 12-inch skillet over medium heat. Add bacon and sauté until the bacon is brown and crisp on both sides, 6-8 minutes. Remove the bacon and set aside.
With the bacon grease in the skillet, add onion, salt, and pepper. Sauté until onion is softened, 5 minutes.
Add garlic, thyme, and sage and sauté for one minute.
Add kale and continue to sauté until the kale is beginning to wilt and soften, 5 minutes. Remove from heat and set aside.
Once the mixture has cooled to room temperature, add the lemon juice and cheese. Stir to incorporate.
Open the deboned turkey breast with the skin side facing down. With a sharp knife, butterfly the breast like an open book. If using two smaller breasts, butterfly each breast and set beside each other to make one large breast.
Salt and pepper turkey and place prepared stuffing mixture over meat. Starting with the short end to ensure a nice roll, roll up the breast. Use six 10-inch pieces of bakers twine to tightly secure the roulade. Place in a roasting pan.
Roast the roulade in the preheated oven. Brush with the following herbed melted butter every 20 minutes. Roast until skin is dark brown and meat registers 145°F on an instant-read thermometer in the middle of the roulade, about 1 to 1 1/2 hours.
In a small saucepan, melt the remaining 4 tbsp butter with two sprigs of thyme and three sage leaves. Allow to steep 10 minutes.
Remove from oven and tent with foil. Let turkey rest 20 minutes before slicing to allow juices to redistribute.
#turkey #Thanksgiving
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