It's a turkey roulade.
For the stuffing for this,
this is just straight up Italian sweet sausage.
So whether or not you use the sausage, totally up to you.
But the base is celery and onion,
but we also add fennel and garlic.
So that's what's cooking down And no apple?
In butter.
Oh, sorry, apple.
But fennel is included here Right.
versus just apple, celery, and onion.
With that sausage-y vibe. Right.
And we're going to mix the sausage back in.
I started the sausage first, if you're using the sausage.
Start the sausage first.
You'll have some of those drippings.
But I cook the vegetable-fruit mixture in butter.
I let the sausage drain
on a little paper towel-lined sizzle plate.
And once we get these guys just tender,
we're going to add a half a bag for each roulade.
So if you're making two, you need the whole bag.
If you're making one, you'll need half a bag.
Rubber band it, throw it back in the pantry,
use it on another day.
Once we get that in there,
I'm going to start adding a little splash
of applejack or apple brandy, or this is Calvados.
Little splash of white wine.
And then to get it moist all the way through,
chicken or turkey bone broth or stock,
to get this nice and moist.
Okay?
Then, once this guy's done, take it out.
Add the sausage or don't.
So we're going to throw some fresh herbs
into both our stuffing and our gravy when we're done.
We'll get to that later.
When you order the turkey breast,
ask for a very large turkey breast.
Each breast is, you know, a turkey breast,
the full breast, two lobes.
Each lobe, you're going to cut horizontally and butterfly.
See how we have skin just on one side here? Okay?
Once you open it, just think about it like a giant cutlet.
Then you're going to take your meat mallet
and pull towards yourself or push away.
Gently. You don't want to make giant holes
in the turkey breast, okay?
Get it as thin as possible,
keeping the integrity of the meat.
When we get to this point,
put string underneath and season with salt and pepper,
so you're ready to go.
I am gonna slather the inside.
Mustard makes everything better.
I love Dijon.
So, Dijon all over the surface of the turkey breast.
Here's our cooled stuffing mixture
with the fennel, apple, celery, onion.
And sausage or not sausage, up to you.
I have my rings off and you just got to get in there
with an egg and combine.
I already got poultry on my hands.
Yeah. Can you sprinkle
some Bell's seasoning over it?
All right, you're good.
Then, you're going to spread the love.
Spread your filling around.
I leave a little flap on one end, right?
And I leave a little blank spot over here
to get the guy going, to get the Tom Turkey rolling.
And I just work all the way across.
Tuck your little flap in.
Flip that sucker over and put the pretty skin side up.
Then you just pull those strings
that you already pre-cut through
and start tying them on down the line. Yada, yada.
(crowd cheering and clapping)
That's the tied one.
Put it in the oven?
Put that guy in the oven and you're going to roast him
until the center of the roulade is about 160.
Take him out, cut the strings off, and let him rest.
The longer you let the roulade rest,
the more successful it will be when you slice it.
To go with that, and these recipes are up online for you,
this is the same gravy I make every year on this show.
You just make some brew, add a little Worcestershire to it,
add your turkey or chicken stock, and thicken it up.
At the end, right before I serve, I add some fresh herbs.
That's why I reserved some from the roulade itself.
Here's the roulade when it comes out after it sets.
(crowd cheering and clapping)