Mediterranean Turkey Roulade with Roasted Shallot Demi-Glaze

Culinary Setting
Boneless Breast


8 Medium shallots

2 tbsp olive oil

4 c TURKEY BROTH or low-sodium chicken stock

As needed cornstarch slurry

To taste salt and freshly ground black pepper


To taste salt and freshly ground black pepper

1/3 c Parmesan cheese, shredded

1 roasted red pepper, seeded and julienned

1 roasted yellow pepper, seeded and julienned

1 Bunch green onions, julienned

As needed olive oil


Roasted Shallots Demi-Glaze

Peel and clean shallots; cut in half. Toss shallots in olive oil and roast in a 350 degree F oven until they are soft and have a rich brown caramelized color.

Place in a pan with the stock and boil until sauce is reduced by half. Thicken with a little cornstarch slurry.

Transfer mixture to a blender/food processor and puree until smooth. Strain through a fine mesh strainer.

Finish by seasoning with salt and pepper. Hold for service.


Trim turkey of any excess fat. Slice into 1-inch steaks and butterfly.

Using a meat mallet and plastic wrap, gently pound turkey until it has doubled in diameter. Season turkey with the salt and pepper. Sprinkle with Parmesan cheese.

Cover half of the cutlet with julienne peppers and green onions. Roll the turkey around the vegetables.

Place the roulade on a piece of parchment paper and roll the parchment around the roulade, twisting it up at both ends.

Cook Procedure

In a skillet, heat olive oil over medium heat. Place the parchment wrapped roulades in the pan and brown on all sides.

Place in the oven at 350 degrees F and continue roasting until the internal temperature is 165 degrees F. Let stand for 5 minutes before cutting.

Slice on the bias and serve with warm Roasted Shallots Demi-Glaze.