We're making Turkey roulade.
We split open a skin on, but boneless turkey breast,
I asked for four to five pounds.
Once we butterfly it open, you want to put a little plastic
on top and use your mallet to get it nice and even.
I've pre-cut my butcher string,
so it's ready to go once we fill it.
Salt and pepper on the inside and cover it
with a little Dijon mustard.
What I've done here is make a display of how this went down.
All of this fine chopped.
Per each Turkey breast, you need this.
Then I took about a half a cup of this herb combination,
fresh parsley, sage, rosemary, and thyme.
I sauteed this in butter, four tablespoons of butter.
I added a half a cup of herbs, chopped,
and then I deglazed the pan with a little brandy,
or I used a apple brandy,
and then I added about a half a cup of white wine.
And then I let that cool completely.
And I moistened the stuffing mix,
the little cubes,
or you could just toast your own bread, of course,
about two and a half cups, then I just let that set
and I added a little extra moisture with some turkey stock,
or you can use chicken stock, of course.
Now that it's cold, I'm going to add one egg,
spread that mustard around.
All the way out to the edges.
I added sausage to this stuffing.
Per turkey, eight to no more than 12 ounces
of spicy or sweet sausage.
I actually used a breakfast sausage.
We're going to take this and evenly,
this is a messy process, okay.
I think I'm definitely pushing maximum,
maximum over overload there on this stuffing.
I'm trying though, trying to get as much of it
as I can into the roll-up.
Then we're going to tie this off
and you see I always cut an extra piece of string.
Unforeseen circumstance.
And now we're just going to trim the excess
with my poultry sheers.
So here's the roasting pan with just a little tiny bit,
see, I put the last of a quart of stock
in the bottom of the pan to keep it moist.
This is the turkey already rolled with no sausage
and this is the one with sausage, okay?
Now all we've got to do is season the outside
of this one breast
with salt and pepper,
and I like a little Bell's Poultry Seasoning,
and then I'm gonna just spray it very lightly
with extra virgin olive oil from a non aerosol can.
And now we're going to cook this for 30 minutes at 425
and then we're going to lower heat to 350
to finish cooking them through.
It should be about one hour,
if you have turkey breasts as large as mine,
these are about four pounds each, again.
So if you're are only two and a half to three,
you might only do 45 minutes at 350.
In this pan I just melted three tablespoons of butter.
I'm going to sprinkle in about the same amount of flour,
about three tablespoons.
I'm gonna whisk that.
Now I'm going to add black pepper, a little Worcestershire.
And then I've got about a cup and a half to two cups here
of turkey stock or hearth bone broth.
In this pan I melted a few tablespoons of butter,
I added three large finely chopped shallots,
I let that cook down a little,
and I added about a cup of stock.
I have two packages
or about a pound and a half to two pounds,
depending on which brand,
of trimmed green beans so I wouldn't have to take the time.
I blanched these.
I'm gonna take the blanched green beans and add them down
into the skillet with our butter and shallot.
I also made cranberries, which is nothing.
You just put a bag of cranberries into a pot
with white and/or white and light brown sugar.
I only use three quarters of a cup,
the package will tell you to use a full cup,
and one cup of water and let it cook down
until it looks like that.
I added a little water to our drippings.
I let the turkeys rest
and then strain it to get rid of any snibbley bits
and then we'll take this liquid
and add it to our quick stove-top gravy
that we made just store bought bone broth or stock.
I'm gonna add a little squirt a mustard there, too,
at the end.
Ta-da!