Happy Thanksgiving

Now’s the perfect time to celebrate the fall harvest, as well as give thanks for the past year, no matter how difficult it has been for us all. So grab your mask, head to the nearest farmers market, and stock up on local colours and flavours!

Family style

Add a dash of different to your turkey this year, and try a turkey roulade! It’s delicious and, with 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
4 servings

Ingredients

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

Gravy

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

Preparation

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?

The sundried tomato stuffing featured in this recipe pays homage to the Mediterranean climate and the region’s sun-kissed vineyards. Once vinified in order to render it digestible and accessible, the Greek grape variety known as xinomavro boasts accents of baked fruits, spices, and flowers. You can also opt for refreshing rosés from the Fruity and Medium-bodied taste tag, robust enough to pair perfectly with this roulade. More of a beer drinker? Try a thirst-quenching blonde, ideal for cutting through the dish’s saltiness.