Turkey Breast Roulade
Makes 4 to 6 servings
Ingredients
- 1 (5-pound) whole skin-on bone-in turkey breast, trimmed
- 2 teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon ground black pepper
- Apple, Sausage, and Sage Muffins mixture, prepared through step 7 (recipe here)
- 1 tablespoon vegetable oil
- Garnish: fresh sage leaves, ground black pepper
Instructions
- Bone turkey breasts, keeping skin intact. Remove tenderloin from each breast, reserving for another use. Make a lengthwise cut into one side of turkey breast, cutting into but not through opposite side; unfold. Place turkey breast between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to ½-inch thickness.
- In a small bowl, stir together salt, garlic powder, and pepper. Sprinkle half of salt mixture onto turkey breast. Place, skin side down, on plastic wrap. Spread Apple, Sausage, and Sage Muffins mixture onto turkey breast, leaving a ¾-inch border. Starting with one long side, roll up turkey and filling, jelly roll style, using plastic wrap to help guide turkey. Tie roulade with butcher’s twine at 1½- to 2-inch intervals. Trim ends, if desired. Sprinkle with remaining salt mixture. Wrap in plastic wrap, and refrigerate overnight.
- Unwrap roulade, and pat dry; let stand at room temperature for 1 hour.
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper. Place a wire rack on top.
- Place roulade on prepared rack. Brush all over with oil.
- Bake until an instant-read thermometer inserted in thickest portion registers 150°, about 1 hour and 20 minutes. Increase oven temperature to 425°. Bake until golden brown and an instant-read thermometer inserted in thickest portion registers 160° to 165°, 15 to 25 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let stand for 20 minutes. Garnish with sage and black pepper, if desired.
