TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book "Modern Comfort Food" with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don't like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Provided by Julia Moskin
Categories poultry, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees.
- Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
- Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
- Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
- Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
- Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.
TUSCAN TURKEY ROULADE
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
- Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
- Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
- Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.
ROSEMARY-PEAR TURKEY ROULADE
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool.
- Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook.
- Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool.
- Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes.
- Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy.
TURKEY ROULADE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
- Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
- Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
- For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
- Slice and serve with the gravy!
GARLIC AND ROSEMARY ROASTED TURKEY BREAST
Make and share this Garlic and Rosemary Roasted Turkey Breast recipe from Food.com.
Provided by PalatablePastime
Categories Turkey Breasts
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
- Rub olive oil over the skin, and season with salt & pepper.
- Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
- Remove from oven and let rest for 20 minutes before slicing and serving.
Nutrition Facts : Calories 837.7, Fat 39.2, SaturatedFat 10.2, Cholesterol 331.7, Sodium 301.9, Carbohydrate 1.5, Fiber 0.1, Protein 112
ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC
Make and share this Roast Turkey Breast With Rosemary and Garlic recipe from Food.com.
Provided by Gloria 15x
Categories Poultry
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Make small slits in top of the turkey breast and insert garlic slivers and rosemary.
- If you don't have fresh rosemary, add dried to the honey mixture.
- Combine honey, mustard, oil, lemon juice and pepper. Brush all over turkey breast.
- Sprinkle with salt. Place in baking dish, meaty side up.
- Roast at 350 degrees for 45 to 60 minutes, depending on size of breast.
- Baste every 10 to 15 minutes until done.
- To carve, slice meat diagonally.
Nutrition Facts : Calories 308.3, Fat 3.8, SaturatedFat 0.8, Cholesterol 140.7, Sodium 140, Carbohydrate 9.6, Fiber 0.2, Sugar 8.8, Protein 56.1
More about "turkey breast roulade with garlic and rosemary recipes"
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY
From diningandcooking.com
STUFFED TURKEY ROULADE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 9Difficulty Easy
I MADE INA GARTEN'S EASY TURKEY BREAST RECIPE, AND I'D USE THE …
From insider.com
TOP 47 TURKEY RECIPE WITH ROSEMARY RECIPES
From schoenfeld.vhfdental.com
APPLE-ROSEMARY WILD TURKEY ROULADE RECIPE - PETERSEN'S HUNTING
From petersenshunting.com
TURKEY BREAST RECIPES - NYT COOKING
From cooking.nytimes.com
15 BONELESS TURKEY BREAST ROAST RECIPES FOOD NETWORK
From selectedrecipe.com
BAREFOOT CONTESSA | HERB-ROASTED TURKEY BREAST | RECIPES
From barefootcontessa.com
ROSEMARY AND GARLIC BRINED TURKEY BREAST - BAKERS TABLE
From bakerstable.net
GARLIC AND ROSEMARY SLOW-ROASTED TURKEY RECIPE | MYRECIPES
From myrecipes.com
7 TIPS TO EXPERTLY BRINE A TURKEY, ACCORDING TO CHEFS
From eatthis.com
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY RECIPE - NYT …
From morelink.live
HOW TO MAKE TURKEY ROULADE WITH ANDOUILLE-CORNBREAD STUFFING …
From rachaelrayshow.com
GARLIC BUTTER TURKEY BREAST RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
INA GARTEN'S TUSCAN TURKEY ROULADE RECIPE IS SIMPLE BUT …
From eatingwell.com
ROAST TURKEY BREAST WITH ROSEMARY AND GARLIC - RECIPES WIKI
From recipes.fandom.com
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY | KAREN | COPY ME …
From copymethat.com
GARLIC BUTTER TURKEY BREAST RECIPE | PRIMAVERA KITCHEN
From primaverakitchen.com
CROCK POT TURKEY BREAST - THE COUNTRY COOK
From thecountrycook.net
10 BEST CROCK POT TURKEY BREAST WITH STUFFING RECIPES | YUMMLY
From yummly.com
SLOW COOKER TURKEY BREAST - MAMA LOVES FOOD
From mamalovesfood.com
AIR FRYER TURKEY BREAST TENDERLOIN RECIPE - READY IN 30 MINUTES!
From makeyourmeals.com
TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY RECIPE
From pinterest.com
HOW TO COOK A TURKEY: EVERYTHING YOU NEED TO KNOW ABOUT TIME …
From usatoday.com
TURKEY ROULADE WITH ANDOUILLE-CORNBREAD STUFFING AND PAN GRAVY …
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love