Turkey Roulade, a whole turkey breast, butterflied and deboned, pounded thin, stuffed, rolled and roasted.
Bacon-Wrapped Roasted Stuffed Boneless Turkey Breast
A turkey roulade recipe is a fantastic way to go, if it's just you and your significant other for the holidays, or you just don't want to deal with roasting an entire turkey. A turkey roulade is simply a boneless turkey breast that has been butterflied, pounded flat, and then stuffed, rolled and roasted in the oven. It is an excellent way to get a taste of your traditional turkey and dressing, without having a boatload of leftovers.
I used a half bone-in breast, which is half of a whole turkey breast. I was in too much of a rush to wait for the butcher to debone it for me, so I thought I would try to manage the task myself.
It wasn't difficult, just on a much larger scale than a chicken breast which I have deboned a hundred times.
The worst part of the process was worrying that I might stab myself trying to work around the bones, but I'm happy to report that I managed to safely complete the task with no injuries! It was also a bugger to roll since it was only half a breast.
If you need a little help, this video from Martha Stewart will give you a step-by-step visual of the process of butterflying a half of a whole turkey breast.
I am a true believer in brining, so I used a one-quarter recipe of my Brining Solution with only one change. I didn't have any vegetable stock on hand, and I didn't have time to make one, so I just simply used only filtered water and mixed up the rest of the brine, placed the turkey breast in a Ziploc bag, and then set that in a bowl in the fridge to marinate for a couple of hours.
For the stuffing, I used a Homemade Herb Bread Dressing, made with well toasted, leftover rolls. I made a double recipe, reserved 2 cups of the dressing to stuff the turkey breast and put the rest in a 9 by 9 inch baking pan to bake seperately. If you are using a whole turkey breast (two breast halves) reserve 4 cups of the stuffing - 2 cups for each breast half.
This turned out so tender, juicy and just downright delectable, perfect for a small, intimate holiday meal, or even for a nice Sunday dinner. Play with the stuffing ingredients - a wild rice dressing would be nice, as would a mushroom stuffing, or chestnuts, or even spinach and oysters.
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