Fall Cooking: Turkey Roulade

Chef Peter Maffei of Finn & Porter makes Turkey Roulade.

Turkey Roulade Recipe

1 Turkey Leg and Thigh

2 Tbs. Chopped Tarragon

2 Tbs. Chopped Chives

2 Tbs. Chopped Sage

2 Tbs. Minced Shallots

Salt and Pepper To Taste

8 Tbs. Butter

2 Tbs. Olive Oil

2 Sprig Thyme

1 Sprig Rosemary

 

Set up a pot of water a simmer. Using a thermometer maintain a temperature of 165-180 degrees.

Remove the bones and tendons from the turkey leg. 

Place the turkey skin side down on a plastic wrap-lined cutting board.

Mix the chopped herbs and shallots in a bowl and sprinkle all of the turkey.

Take half of the butter and cut in to small cubes and sprinkle those all over the turkey.

Season with salt and pepper.

Like you would a wrap, begin to roll the turkey leg until it is a long cylinder. 

Roll the leg in plastic wrap using several layers. Tie the ends very tight making sure to squeeze all the air out of the plastic.

Place the Turkey Roulade in the water and cook for 45-90 minutes until the  internal temperature reaches 165 degrees.

Take out of the water and let sit for 15-20 minutes

Remove from the plastic and blot dry,

Place the olive oil in a pan until it just starts to smoke.

Add the dried Turkey Roulade and sear until golden brown on all sides.

At the last minute add the butter and thyme and rosemary to the pan and baste the the roulade with the butter. Let the roulade rest .  Slice and Enjoy !  

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