Putenroulade

Zutaten

• 4 lb Boneless turkey breast ((with skin))
• 2 tbsp Olive oil
• 2 tsp Poultry seasoning
• 3/4 tsp Garlic powder
• 3 1/2 tsp Sea salt
• 3/4 tsp Black pepper
• 2 cups Gruyere cheese ((shredded))
• 3/4 cup Dried cranberries
• Water ((or chicken broth; for the bottom of the pan))
• 1 tbsp Unsalted butter ((melted))

Zubereitung

1. 1

   Preheat the oven to 350 degrees F (177 degrees C).

2. 2

   Carefully remove the skin from the turkey breast, making sure not to tear it. Set aside.

3. 3

   Cut away the tendon from the center of the turkey breast. Pull away the turkey tenderloins and save for another use. Butterfly the thickest part of the turkey breast and open it up to lay flat. Lay the turkey breast halves between large pieces of plastic wrap, and use the flat side of a meat mallet to pound to an even thickness, about 3/8 inch thick. See my post above for pictures of this step.

4. 4

   Brush the turkey breast halves with half of the olive oil. Sprinkle them with half of the poultry seasoning, garlic powder, salt, and pepper. Flip and repeat with the remaining oil and seasonings on the other side.

5. 5

   Pat both sides of the turkey skin as dry as possible with paper towels. Stretch it as wide as you can on a large piece of parchment paper. Lay the turkey breast halves side by side over the skin.

6. 6

   Sprinkle the shredded cheese over the turkey breast halves, followed by the dried cranberries. For both, leave a 1-inch border without filling, which will prevent it from falling out when rolling.

7. 7

   Starting with one of the turkey breast halves, roll up the turkey roulade as tightly as you can, continuing with the 2nd turkey breast half. Don't roll the skin. Once fully rolled, wrap the skin tightly around the entire roll. My roll usually comes out to about 12 inches long X 3.5-4.5 inches wide X 3-4 inches tall. Slide long pieces of butcher twine underneath the roll, perpendicular to it, and tie tightly at 1.5-inch intervals. Tie once in the long direction as well.

8. 8

   Carefully place the turkey roulade on a rack over a small baking sheet, or in a roasting pan with a rack. Pour a little water or broth into the bottom of the pan underneath the rack, so that it covers the bottom.

9. 9

   Roast the turkey roll in oven for 45-65 minutes, rotating the pan around 25-30 minutes in, until the internal temperature reaches 155 degrees F (68 degrees C). Towards the end of the time, melt the butter.

10. 10

    Brush the melted butter over the top of the roll, all over the skin. Increase the heat to 475 degrees F (246 degrees C). Roast for 5-10 more minutes, until the internal temperature reaches 162-163 degrees F (72- 73 degrees C) and the skin is golden brown.

11. 11

    Remove the turkey roulade from the oven, tent the top with foil, and let it rest for 10 minutes. The internal temperature should reach at least 165 degrees F.