For an elegant main course for the holiday season, you should try this delicious Turkey Breast Roulade.
It has everything you would want – amazing stuffing (my Mushroom Wild Rice Dressing to be exact), moist and perfectly cooked turkey breast, and a sauce that’s out of this world! Because it’s in a neat roll, there’s no tricky carving. Just slice and serve!
The ingredients for this delicious Turkey Breast Roulade include a half skinless and boneless turkey breast, Mushroom Wild Rice Dressing, olive oil, white wine, chicken broth, shallots, heavy cream, salt, and freshly ground black pepper. Because it was just the Master Taste Tester and me, I used a 1-1/2 pound turkey breast. If you’re cooking for more people, use a larger turkey breast.
I started by brining the turkey breast overnight using the same brine as I use for my roast chicken. I removed the turkey breast from the brine, rinsed it well, and patted it dry. Then, I placed it between two pieces of plastic wrap, and pounded it to an even thickness of about 1/2-inch.
I removed the plastic wrap from the top of the turkey, and spread the dressing evenly over the turkey breast, making sure that I left some room at the edges.
Then, I rolled the turkey breast up in jelly-role fashion, and tied it in 2-inch intervals with kitchen twine. Generally, I roll it from the shorter edge to produce a fatter roulade, but this time, I rolled it from the long edge to produce a thinner roulade. The reason that I rolled it from the long edge was that I wanted a shorter cooking time. The choice, however, is yours.
I pulled out my 14-inch cast iron skillet (but you could any oven-safe roasting pan), set it over high heat, and added some olive oil. When the oil was quite hot, but not smoking, I added the roulade which I had sprinkled with salt and pepper, and cooked it on all sides until it was golden brown. This took about 5 minutes.
Ready for Oven:
Before popping the turkey roulade into a preheated 375° F oven, I poured some white wine and chicken broth into the pan, and inserted a thermometer into the thickest part of the roulade.
I cooked theTurkey Breast Roulade until the thermometer registered 165° F. Because of the thickness of the roulade, it only took about 30 minutes to reach temperature. Had I rolled it into a fatter roulade, it would have taken at least twice as long. Anyway, I transferred the roulade to a cutting board, and covered it loosely with foil while I made the saucec.
Making the Sauce:
For the sauce, I added the shallots and remaining wine to the pan, and cooked it over high heat until the shallots were soft and most of the liquid had evaporated. Then, I added the remaining chicken broth and cooked it over high heat until it was reduced by about a half.
Finally, I added the cream and green onions, and cooked the mixture until it reduced slightly. At this point, I thought that the sauce was still a bit thin, so I finished it off with some beurre manié (about a tablespoon of room temperature butter mixed with a tablespoon of flour) to produce the right consistency.
Before the Master Taste Tester cut the Turkey Breast Roulade, I removed the kitchen twine. Talk about good. The turkey was moist and perfectly cooked, and the sauce out of this world. Because there were just the two of us, there were some leftovers that reheated beautifully. Yum!