About the Recipe
Sometimes, roasting a whole turkey is just too much of an undertaking. A rolled turkey breast, or as the French call it, a Roulade, is surprisingly easy, super flavorful, and much easier to carve. Perfect served with a side of my rosemary garlic-infused mashed potatoes and my skillet sauteed green beans.
Ingredients
boneless turkey breast (3 to 4 lbs)
4-6 green onions, sliced
1 bunch fresh parsley
1⁄3 cup olive oil
2-4 cloves garlic
12 oz. thick-cut bacon
1⁄2 cup packed dark brown sugar
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
Preparation
1.Preheat the oven to 375° F. Place
turkey breast, smooth side down, on a
cutting board. On the breast cut along
the right side of the tenderloin to
separate from the breast without cutting
the tenderloin off; fold the tenderloin
back. Cover the meat with plastic wrap.
With a flat side of a meat mallet or
heavy rolling pin, pound turkey until
about 1 inch thick all over. Discard the
plastic.
2. Sprinkle the surface of the turkey with
salt and pepper to taste. In the food
processor, pulse green onions, garlic
cloves, parsley, and oil and until finely
chopped. Spread the herb mixture in an
even layer on the breast. Starting with
the short side, roll the breast tightly.
Place the seam side down. Drape bacon
over turkey roll, overlapping slices
slightly. Tuck ends of bacon under
turkey roll. Using 16 inch pieces of
kitchen string, tie turkey tightly at each
back strip. (Turkey may be wrapped
tightly in plastic and refrigerated
overnight.) Transfer to a rack fitted with
a roasting pan. Add 4 cups of water to
the bottom of the pan. Roast 30 min.
3. Meanwhile, whisk together sugar, syrup
and vinegar. Brush over the turkey after
it has roasted for 30 min. Roast another
10-20 min. Or until the turkey is cooked
(internal temperature reaches 160
degrees fahrenheit), basting with sugar
mixture every 10 min. Loosely cover
with foil; let rest for 20 min. Cut and
discard strings before slicing and
serving.