Turkey Roulade Stuffed With Sun Dried Tomato, Basil, Turkey Sausage Stuffing With Marsala Sauce
This Turkey Roulade is VERY impressive looking when sliced and makes a terrific dinner party party dish – it looks great on a buffet! It’s low-calorie, gluten-free and filled with Italian flavors for only 155 calories per serving.
What You’ll Need:
A Large Zip Top Bag (2 1/2 Gallon) or A Large Enough Dish To Hold The Turkey Breast & The Marinade
Measuring Cups & Spoons
A Sharp Kitchen Knife
A Meat Mallet
Paper Towels or Kitchen Towels
A Large Kitchen Bowl
A Food Processor or Standing Mixer
A Rubber Spatula
A Sauce Pot With A Lid
A Baking Pan
A Meat Thermometer
A Large Piece of Cheese Cloth (Large Enough To Wrap Your Rollade)
2 Pieces Of Kitchen String, Each About 6 Inches Long
A Small Bowl
A 4 Pound Organic Turkey Breast, De-Boned But With The Skin Left On
For the brine:
¼ Cup Sea Salt
2 Tablespoons Maple syrup
2 Cups Vegetable Broth
2 Cups White Wine
½ Teaspoon Whole Cloves
1 Bay leaf
1 Teaspoon Black Peppercorns
2 Springs Thyme
1 Spring Rosemary (about 1-inch long)
For the stuffing:
1 Pound Ground Turkey
1 Medium Onion, Minced
1/3 Cup Fresh Chopped Basil
1 Teaspoon Garlic, Minced
1/3 Cup Sun Dried Tomatoes In Oil, Drained & Minced
1 Teaspoon Sea Salt
½ Teaspoon Red Pepper Flakes
¾ Teaspoon Fennel Seed
1/3 Cup Blended Oats (See Chef’s Tips)
¼ Cup Cream Sherry
For the Marsala sauce:
2 Cups Organic Chicken Broth
2 Cups Plus 2 Tablespoons Marsala (separated)
1/3 Cup Dijon Mustard
1 Tablespoon Arrowroot
2 Tablespoons Fresh Chopped Parsley
1/2 Teaspoon Sea Salt
1/4 Teaspoon White Pepper
Pinch of Nutmeg (Optional)
How To Put It Together:
1) First start with the brine. In a sauce pot mix all the ingredients together. Place your pot on high heat & bring it to a boil. Turn off the heat & transfer your brine to a kitchen bowl. Place the bowl in the freezer for what I call ‘a quick cool’. While it cools, put together your stuffing. In your stand mixer or food processor, add your ground turkey, onion, fresh chopped basil, minced garlic, sun dried tomatoes, sea salt red pepper flakes & fennel seed. Process until well mixed, scraping down the sides of the bowl as needed. Add your cream sherry & blend again. The mixture should look wet & sticky now. Now add your blended oats and blend again, scraping down the sides of the bowl as needed. Remove the bowl from the mixer (or processor), transfer the sausage to a medium-sized kitchen bowl, cover it with plastic wrap and place it in the fridge while you prepare your turkey breast.
2) Tear off a large piece of parchment & lay it on your work surface; this will make clean up a lot easier later on. Lay your turkey breast out, skin side down, long end toward you. With you kitchen knife, make long but not deep slits in parts of the breast that are particularly thick, running vertically in relation to your body. Now lay a piece of plastic wrap on top of the breast; it should be large enough to cover the entire breast. Pound the thicker areas of the breast. The idea here is to get even thickness throughout the breast, or as close to it as you can get. Mother nature doesn’t make anything perfectly, so don’t stress out about thinner areas or natural separations in the meat. The rolling of the breast cures just about every flaw. Set the breast aside. Remove your brine from the freezer – it should be cooled to the touch. Place your turkey breast in your large zip top bag or large bowl. Pour the marinade over it. In the bag or bowl, lay the breast flat. If you are using the bag, which is my personal preference, squeeze all the air that you can out of the bag. This will help cover the breast completely with the marinade & that’s the goal. Place the breast in the fridge for at least four overs, preferably overnight. An overnight brining assures a juicy breast after baking so plan accordingly.
3) Preheat your oven to 400 degrees Fahrenheit. Once your bird is brined, once again line your work surface with a piece of parchment paper. Remove the bird from the fridge, take it out of the brine carefully & lay it on your work surface; discard the brine. Dry the turkey breast thoroughly on both sides, removing any spices that may be sticking to the meat. Keep a close eye out for peppercorns & cloves that may be hiding in crevasses of the meat. once the breast is thoroughly clean & dry, lay it with the short side toward your body. Now you will want to get your cheesecloth & string nearby & retrieve your stuffing from the fridge. To stuff the breast, lay pieces of your sausage stuffing on the breast, about a half of an inch thick, patting down as you go. You will want to cover the entire breast, leaving a one-inch border free of the stuffing. Now you are ready to roll your breast. Spread out your cheesecloth & lay the breast on it, short side toward you. The cheesecloth will firstly help you to roll the breast then keep it together during roasting. Pick up the cheesecloth nearest the short end of the breast to help you start your roll. Roll the breast away from yourself, pulling it back a little each time you roll it away from yourself. This will help you keep it under control. After the first little bit, you’ll find that you won’t need the help of your cheesecloth any longer. Don’t worry about sausage that comes out of the ends, just push as much of it back in as you can & just patting the rest flat on the end. Now wrap the cheesecloth around the breast as is you were wrapping a piece of candy – twist the ends as tightly as you possibly can and tie them off with the string. A tight roll will insure even roasting. Rub the entire outside of the cheese cloth wit your avocado or gape seed oil. This will insure a nice golden color for your bird. Skewer the breast diagonally with your meat thermometer and place the breast into your roasting pane. Place the pan in the center of your preheated 400 degree oven. my rule is about 20 minutes per pound, which would mean an hour and half, but watch it carefully – what you want is an internal temperature of 165 – 170 degrees & every oven varies a bit.
4) While your bird is roasting, get started with your sauce. In your sauce pot, whisk together the organic chicken chicken broth, the first two cups of the marsala & the dijon until blended & lump-free. Place the pot on medium-high heat & bring it to a boil, stirring occasionally. Reduce the heat to medium. In your small bowl, whisk together, the arrowroot & the balance of the marsala into a slurry. Pour the slurry into your sauce stirring consistently. You will see your sauce begin to thicken slowly. Now stir in your sea salt, white pepper & optional nutmeg. Cover the pot and turn it off until your bird is ready.
5) When the internal temperature of the roast has reached between 165 & 170 degrees, remove the roast from the oven, tent the bird with tin foil and let it rest for at least 15 minutes. This will allow the juices to retreat back into the meat and insure a juicy bird. In the meantime, turn your sauce pot back on & re-warm your sauce at low heat. Add the fresh parsley to the pot & give it a stir. Remove the tin foil tent from your roast & place it on your work surface. Cut the strings & carefully unwrap the roast. Place it on your work surface with the split side down. Slice the roast diagonally about a 1/2 an inch thick & place on a dinner plate. Top it with about two tablespoons of sauce.
6) Serve & Enjoy!
Nina’s Tasty Tips:
1) To make ‘blended oats’, simply measure the same amount of rolled oats into your blender & blend until they take on the texture of bread crumbs.
2) A lovely replacement for the parsley in the marsala sauce is tarragon, it complements the sweetness of the marsala beautifully.
3) You make have a little bit of the turkey sausage stuffing left over – not to worry – it’s wonderful stuffed into mushrooms, peppers or even my favorite, zucchini boats.