Add a dash of different to your turkey this year, and try a turkey roulade! It’s delicious and, in all its rich colours, it’s beautiful on the plate. Sun-dried tomatoes, walnuts and Parmesan add texture and sweet flavours that are a magnificent match with the accompanying orange sauce.
Stuffed with flavour
Our roulade also works well with a more traditional stuffing featuring apples, bacon and rosemary, or one made with mushrooms, pancetta and tarragon. You can also add a dash of port or wine to highlight the mouth-watering roulade aromas.
Turkey roulade with sun-dried tomatoes
Preparation: 20 minutes
Cooking: 55 minutes
Cost per serving: about $7.00
800 g (1 3/4 lb) deboned turkey breast with skin
125 mL (1/2 cup) rehydrated sun-dried tomatoes
250 mL (1 cup) walnuts, chopped
125 mL (1/2 cup) softened butter
250 mL (1 cup) grated Parmesan
30 mL (2 tbsp) fresh thyme leaves
500 mL (2 cups) chicken broth
30 mL (2 tbsp) cornstarch
15 mL (1 tbsp) soy sauce
Juice and zest of 1 orange
1 shallot, chopped
1. Preheat oven to 200°C (400°F). 2. Butterfly-cut the turkey breast, lay flat and set aside. 3. In a food processor, chop tomatoes and walnuts. Add butter, Parmesan and thyme. 4. Season both sides of turkey breast with salt and pepper. 5. Spread the butter-and-nut mixture onto the inside of the turkey breast and roll into a log shape, making sure the skin side faces out. Use butcher string or toothpicks to maintain rolled shape. 6. In a large skillet, brown the turkey breast, approximately 2 minutes on each side, then transfer to an ovenproof baking dish. Roast for 45 minutes, or until the meat internal temperature reaches 74°C (165°F). 7. Meanwhile, combine all gravy ingredients in the pan used to brown the meat. Bring to a boil, stirring constantly. 8. Remove turkey from oven and let rest 5 minutes before slicing. Serve with gravy.
What to drink with this turkey roulade?
Those who like light-red thirst-quenchers will love the Burgundy Labouré-Roi. A bright garnet colour, it’s lively with a subtle nose. Accents of strawberries, cherries and sweet spices will highlight the tomato in this recipe. Oregon-made Pinot Noir Cloudline has generous fruit aromas and a balanced acidity that enriches the dish’s flavours. Chaminé has a deep red-purple colour. A Portuguese offering, it also has soft tannins that express notes of violets as well as rasp-berry jam –perfect for those who love wines from the fruity-and-medium-bodied taste-tag category.
Labouré-Roi La Princesse Maudite Côteaux Bourguignons
$15.55Red wine750 mlFrance, BourgogneSAQ code : 00570036
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PHOTOGRAPHY: David De Stefano