LADY OFICIAL
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![➡️ Recipe: Turkey Roulade Serves 10-12 Cook time: 2-2 1/2 hours Ingredients- - [ ] 7-8 lb Turkey breast, skinned, boned and butterflied Stuffing: - [ ] 1/2 lb sweet Italian sausage - [ ] 1/2 lb hot Italian sausage - [ ] 3 cups of traditional stuffing, boxed - [ ] 3 cups chicken broth - [ ] 1/2 cup celery, small dice - [ ] 1/2 cup carrots, small dice - [ ] 1/3 cup pine nuts, toasted - [ ] 1 medium onion, medium dice - [ ] 1/2 cup dried cranberries - [ ] 1/2 cup orange juice - [ ] 4 Tbsp butter, softened - [ ] 3 cloves of garlic, minced - [ ] 1 tsp fresh thyme, chopped - [ ] 1/4 tsp garlic salt - [ ] 1/2 tsp garlic powder - [ ] Kosher salt to taste - [ ] Black pepper to taste - [ ] Olive oil - [ ] Twine for tying turkey - [ ] *Carrots, celery, onions chunks for roasting pan along with fresh thyme on the stem. 1. To start, at least 24 hours but preferably 48 hours in advanced, skin turkey breasts keeping the skin whole. Try not to split or cut the skin until needed, set aside. 2. If you’re buying whole turkey breasts that come with the ribs and wings like I did, debone the breast and then butterfly the turkey. It’s also very important to pound out the butterflied turkey to about 1/2 inch thickness using a meat hammer. This tenderizes the turkey. Season generously with salt and pepper and leave it marinated along with skin for 24-48 hours. 3. Before prepping the roulade, the stuffing is to be made and cooled. 4. First, rehydrate dried cranberries with orange juice in a small sauce pan for about 5-7 mins on medium heat or until liquid is almost dissolved and cranberries are plump. 5. Remove sweet and hot Italian sausages from casing and stir fry in large pan until cooked. In the same pan, add chopped onions, carrots, celery, minced garlic and sauté until onions are translucent. 6. Add chopped thyme, rehydrated cranberries (and all excess liquid) and pine nuts. Season with salt, pepper, garlic powder and garlic salt. Let it cook for another 2-3 minutes. 7. Add stuffing mix and combine well. Set the stuff mixture to cool completely before stuffing turkey breasts. 8. Preheat oven to 350F. 9. On a cutting board lay out turkey breast cut side up. Spread 1/4 inch thickness of stuffing mixture on the turkey, leaving 1-2 inch parameter free of stuffing. Don’t over flow it because it will be hard to roll up. Make sure to pack the stuffing so that it’s not loose, otherwise it’ll all fall part when rolling. 10. Starting on the bottom edge, start to roll and gather turkey, tucking the stuffing and roll up until the end. 11. Measure skin to the roulade and cut where there is excess and use the rest or cover any exposed areas of the breasts. Then tie the roll firmly with twine every 2 inches to hold it all together. 12. In a large roasting pan, line bottom with chunks of onions, carrots, celery, and fresh thyme. Lay down the turkey breasts on top and butter the turkey breasts well. 13. Season with salt and black pepper. Pour chicken stock on the edge of tray, careful not to rinse turkey of seasonings. 15. Bake in the oven for 2-2 1/2 hours or until internal temperature reaches 155F (testing multiple areas). *Baste turkey with cooking liquid a few times in between cooking process. *Half way through the cooking process, I like to turn the pan in to the opposite side to have an even bake on the roulade. 16. Once cooked through, rest the roulade for 20-30 mins and then slice 1/2 inch thickness and serve with your favorite holiday sides. Enjoy! #turkey #turkeyrecipe #Recipe #thanksgivingdinner #thanksgivingrecipes](/video/cover/7303332130770193695.webp)
