Turkey Breast Roulade with Andouille Sausage & Apple Stuffing and Turkey Confit

Fabricate the turkey: remove the legs/thigh sections and wings; separate the breast halves.

Trim fat and reserve fat.

Cover and chill all parts and use carcass with back meat for turkey stock.

Meanwhile, render the reserved fatty trimmings and reserve fat for Confit (step 3).

Strain out solids with fine chinoise. Cover, chill and reserve.

Add all ingredients to 4-gallon stock pot. Bring to boil and reduce to simmer.

Simmer stock for 6-8 hours. Add more water, if necessary.

Skim any fat that rises to the surface and add to the rendered trimmings from step 1.

Mix salt and brown sugar together. Rub turkey with salt and sugar mixture. Lightly cure turkey legs, in the refrigerator, for 8-10 hours.

Rinse turkey with cold water. Place turkey parts in 3-inch deep baking pan and add reserved rendered turkey fat. Cover turkey with unsalted butter. Wrap baking pan in aluminum and bake in preheated 275 degree F oven for approximately 3-4 hours or until the meat falls off the bone.

Remove turkey from the oven. Line a small baking pan with parchment and pan spray the parchment. While still hot, remove the skin and reserve skin.

In another bowl, carefully remove the meat from the bone while still hot, removing all little joint bones. Season turkey, to taste, with salt, pepper, sherry vinegar and thyme.

While still hot, 110 degrees F (minimum), place the seasoned turkey in the baking dish lined with turkey skin. Cover the meat pie with parchment again. Place another similar size pan on top and press firmly to compact the turkey and wrap tightly with plastic wrap. Refrigerate overnight.

At service: carefully remove pressed confit onto cutting board. Cut 2"x2" blocks. Season and sear turkey blocks in hot sauté pan with 2 tablespoons turkey fat.

Drain extra fat, flip the confit blocks over and add turkey stock.

Finish in 400 degree F oven until hot in the center.

Toast mustard seeds, peppercorns and shallot in large sauce pot. Flame with whiskey; add vinegar, salt and sugar.

Bring to boil and add ice to cool rapidly. When liquid is cool, add turkey breast.

Brine turkey for 4 hours under refrigeration.

Remove from brine and rinse well. Refrigerate.

Cook the sausage through and remove with slotted spoon.

Add butter to sauté pan. Sweat onions in fat.

Add celery and apple. Add herbs, lemon zest and juice. When apples are tender, return sausage to pan and season to taste.

Transfer ingredients into large mixing bowl with diced bread. Add beaten eggs.

Mix should still be dry, so add turkey stock to soften bread. Season to taste if necessary.

Chill or roll and cook roulade immediately.

Remove turkey skin and reserve skin. Butterfly each breast half and gently pound to 1/4-inch thickness with a mallet.

Lightly season with salt and pepper and place 1/2 stuffing mixture (or as much as will fit) at the base of each paillard.

Carefully roll the stuffing into the paillard, folding in ends to seal. Place turkey breast skin over the crease (it will stick).

Repeat with second breast.

Bake both together in 300 degree F oven on a sheet pan lined with parchment and pan-sprayed until the stuffing and turkey both reach 165 degrees F internal temperature. (If the stuffing was already hot, approximately 45 to 60 minutes.)

If the skin has not fully browned, sear in hot sauté pan while basting with brown butter.

Let cool slightly and slice with sharp serrated knife.

Plate slices of turkey confit and 2 slices turkey roulade onto warm dinner plates with Wild Rice, Haricots Verts and Cranberry Compote.