Turkey Roulade

Ingredienti

• 2 to 3 pound whole boneless turkey breast ((skin on, butterflied))
• 1 Tbsp melted butter
• 8 cups water
• 1/2 cup Diamond kosher salt
• 1/3 cup sugar
• 4 sage leaves
• 4 thyme sprigs
• 1 tsp. peppercorns
• 2 Tbsp. crushed garlic cloves
• 2 Tbsp. unsalted butter
• 12 oz. sweet Italian sausage ((removed from casings))
• 1 cup diced onion
• 1 cup diced celery ((1/4" dice))
• Pinch of salt
• 1 cup peeled and diced Granny Smith apple
• 1/2 cup dried cranberries ((soaked in hot water for 5 minutes))
• 2 tsp. chopped fresh herbs such as thyme, sage, parsley (1 tsp. each, but could be more)
• 1 1/2 cups chicken or turkey stock ((low sodium, preferably homemade))
• 12 oz. (4 cups) bread stuffing mix ((such as Pepperidge Farm))

Preparazione

1. 1

   --- Brine the Breast ---

2. 2

   Bring 2 cups of water to a boil and add to a large bowl with the remaining brine ingredients. Stir to completely dissolve. Steep for 10 minutes before adding a 6-cup combination of cold water and ice to the bowl.

3. 3

   Place the turkey breast in the brine and refrigerate for 8 hours.

4. 4

   Remove the turkey from the brine, rinse and pat dry with paper towels.

5. 5

   --- Make the Stuffing ---

6. 6

   Melt butter in a large skillet over medium heat. Brown sausage, breaking it apart until cooked through, 3 to 4 minutes. Add the onions and celery with a pinch of salt and reduce the heat to medium-low and continue to cook until the onions are softened and translucent.

7. 7

   Add the apples, soaked cranberries and chopped fresh herbs. Add the chicken stock, scraping any brown bits off the pan. Then stir in bread stuffing mix. Taste for seasoning. If the stuffing is too dry, add more stock.

8. 8

   Remove from heat and set aside to cool slightly while you prep the turkey.

9. 9

   --- Make the Roulade ---

10. 10

    Preheat oven to 350° F on convection, or 375° F if you don't have convection.

11. 11

    Place the butterflied turkey breast between two pieces of plastic wrap. Pound with a meat pounder until 1/2" thick all the way around. Optional: remove the skin before adding the stuffing and rolling. Then add it back before tieing the roulade together.

12. 12

    Brush both sides with melted butter.

13. 13

    Place the breast skin-side down on a parchment-lined baking sheet. Evenly distribute a stuffing layer that is about 1/2" thick over the entire surface of the breast (you will only need about half of the stuffing).

14. 14

    Tightly roll (starting with the smaller side first) until you reach the end.

15. 15

    Tie with butcher twine about every 2" and once longways.

16. 16

    --- Roast the Roulade ---

17. 17

    Place in the oven on the middle rack and roast until the internal temperature reaches 160° F, about 75 minutes. Rotate the sheet pan 180 degrees halfway through for even browning. Optional: Broil for 2 to 5 minutes to brown the skin at the end of the cook (before it reaches the pull temp).

18. 18

    Remove from oven and rest uncovered for 15 to 20 minutes before removing the twine to slice and serve.