© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp vegetable oil
2-1/4 c roasted red peppers, drained and medium chop
1-1/2 c chopped sweet onion
3/4 c chopped celery
3/4 c chopped carrot
6 Medium garlic cloves, finely chopped
3+ c TURKEY STOCK
1-1/2+ c apple cider
1/2 c whipping cream
2 tbsp canned chipotle chilies, coarsely chopped
2 tbsp butter
1 tbsp olive oil
1 c celery, fine dice
1 c carrot, peeled & finely diced
1-1/2 c red onion, brunoise
1-1/4 c red bell pepper, brunoise
1-1/4 c yellow bell pepper, brunoise
3 c button mushrooms, medium chop
1 c black olives, pitted and medium chop
1 c scallions, green section only, medium chop
1/2 c TURKEY BACON, cooked and finely chopped
3 c TURKEY CANADIAN-STYLE BACON, diced
8 lbs WHOLE TURKEY BREAST, halved and trimmed clean
Salt and pepper To Taste
Chopped carrots, red pepper, yellow pepper for garnish As needed
1. CHIPOTLE APPLE CIDER SAUCE
Heat 3 tablespoons oil in heavy saucepan over medium-high heat. Add roasted peppers, onion, celery, carrot and garlic and sauté until onions are translucent, about 10 minutes.
Add stock and apple cider. Simmer, uncovered, over medium heat about 15 minutes. Add whipping cream and chipotle chilies and simmer 5+ minutes longer.
Transfer sauce to blender. Puree until smooth. Strain sauce. Season to taste with salt and pepper.
Thin sauce with additional stock and cider if necessary.
Note: Sauce can be prepared 1 day ahead. Cover and refrigerate. Re-warm sauce over low heat before service.
2. STUFFING
Melt butter and olive oil over medium heat. Add remaining celery, carrot and red onion plus red and yellow bell peppers. Sweat this mixture until vegetables just start to soften but still retain a fresh color.
Remove to a bowl and stir in mushrooms, olives, scallions and bacons. Adjust seasonings. Cover and hold in refrigerator.
3. TURKEY BREAST
Remove the bone, then butterfly the breast. Place on a clean surface and pound to an even thickness.
Lightly salt and pepper. Spread half the stuffing mixture over each turkey breast section, 1/2-inch thick. Spread to within 1-inch of the sides and bottom and 3-inches from the top.
With slight pressure, tightly roll the roulade. Tie the roulade with butcher's twine, starting at the center and working out.
Repeat with the second breast half.
Grill or pan sear the roulades and finish in a 350-degree F oven until the internal temperature reaches 165 degrees F. Hold, warm for service.
4. PLATING
Cut the roulades into 1/2-inch slices.
Nap each warm dinner plate with Chipotle Apple Cider Sauce. Fan 3 roulade slices (about 6-ounces) across each dinner plate.
Garnish with additional chopped vegetables.
390 Total Calories
110 Calories from Fat
13 g Total Fat
20 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
145 g Cholesterol
48 % Daily Cholesterol
1570 mg Sodium
65 % Daily Sodium
14 g Total Carbohydrates
5 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
5 g Sugars
50 g Protein
45 % Daily Protein
70 % Daily Vitamin C
6 % Daily Calcium
20 % Daily Iron