Turkey Roulade with Roast Potatoes
Turkey Roulade
Ingredients
4 tablespoons unsalted butter
150g Yellow onion, diced
110g Carrot, diced
225 g Celery, diced
455g Sweet Italian sausage, casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
285g Plain stuffing mix
120ml Chicken stock
1.3 kg Skin-on turkey breast, deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
Salt & Pepper, to taste
Method
• Preheat the oven to 350°F (180°C).
• Melt unsalted butter in a large pan over medium heat. Add all the vegetables for 8-10 minutes.
• Add the sausage and cook until browned, breaking the meat up into smaller pieces then season with sage and thyme.
• Add the stuffing mix and chicken stock. Stir until is no longer dry. Allow to cool.
• Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about 1 cm thick.
• Brush the turkey breast with the Dijon mustard.
• Spread the stuffing mixture over the turkey breast in an even layer 6 mm thick.
• Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
• Use kitchen twine to tie the turkey closed crosswise at 2-cm intervals. Tie once lengthwise to seal the ends.
• Transfer to a wire rack set over a baking tray lined with parchment paper. Brush with melted butter and season with salt and pepper.
• Bake for 45-60 minutes, until the internal temperature of the turkey reaches 165°F.
• Rest for 15 minutes, and then remove the twine, slice, and serve.
Roast Potatoes
Ingredients
1kg Maris Piper potato
100g duck or goose fat or 100ml olive oil
2 tsp flour
Maldon salt, to serve
Method
• Put fat in a roasting tin in the oven and heat oven to 200C/fan 180C/gas 6.
• Peel potatoes and cut each into 4 even-sized pieces.
• Drop the potatoes into a large pan with enough water to barely cover them.
• Add salt and bring to the boil.
• As soon as the water reaches a full boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins.
• Drain the potatoes in a colander then shake.
• Sprinkle with 2 tsp flour and give a shake so they are evenly and thinly coated
• Carefully put the potatoes into the roasting tin – then turn them around so they are coated all over.
• Roast the potatoes for 15 mins then turn them over.
• Roast for another 15 mins and turn again.
• Put back in the oven for another 10-20 mins until golden and crisp. The colouring will be uneven.
• Scatter with Maldon salt and serve.
This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.
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