Emerils Turkey Roulade Recipes

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EMERIL'S TURKEY ROULADE



Emeril's Turkey Roulade image

Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped in 12 slices of savory, salty bacon and stuffed with an aromatic herb stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h45m

Number Of Ingredients 4

1 boneless, skinless turkey breast half (about 3 pounds)
Emeril's Wild-Mushroom Stuffing
12 slices bacon
Thyme sprigs, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.
  • Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.
  • Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

Nutrition Facts : Calories 251 g, Fat 7 g, Protein 39 g

TURKEY ROULADE WITH WILD RICE AND RHUBARB-CHERRY STUFFING



Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing image

This recipe from chef Emeril Lagasse is the perfect dish to kick your Easter dinner up a notch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

1 boneless turkey breast half, about 3 pounds
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Emeril's Wild Rice Stuffing
1 tablespoon extra-virgin olive oil
Rhubarb-Cherry Sauce

Steps:

  • Preheat oven to 400 degrees. Fit a shallow small roasting pan or baking dish with a roasting rack; set aside.
  • Place a piece of plastic wrap on a large cutting board. Place turkey breast flat on plastic wrap. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove tough piece of cartilage. Cover with another piece of plastic wrap and pound with a meat mallet to an even thickness of 1/2 inch.
  • Remove top piece of plastic wrap, and place turkey breast skin-side up on bottom piece of plastic wrap. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Turn turkey breast skin-side down on plastic wrap. Season flesh side with remaining salt and pepper; spread stuffing evenly over turkey, leaving a 1-inch border. Starting with one short end, roll into a log, completely enclosing stuffing. Using kitchen twine, tie the roulade at even intervals so that it remains tightly rolled.
  • Rub roulade with olive oil and place on roasting rack. Transfer to oven and roast until golden brown and an instant-read thermometer inserted into the center of the roulade registers 150 to 155 degrees, 45 minutes to 1 hour.
  • Remove from oven and let stand 15 minutes. Transfer to a cutting board, remove twine, and slice into 1/2-inch-thick slices. Serve hot with rhubarb cherry sauce.

TURKEY ROULADE



Turkey Roulade image

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h5m

Number Of Ingredients 14

1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed)
1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh oregano
1/2 cup low-sodium chicken broth
1/4 cup chopped dried cranberries
1/4 cup chopped pistachios
8 ounces very thinly sliced bacon

Steps:

  • Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
  • Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
  • Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
  • Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
  • Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

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