Turkey Breast Roulade with Prunes
This recipe is magnificent enough to make for celebrations, Thanksgiving dinner, or a quick midweek dinner. We stuff sweet prunes into juicy turkey breast. To get it roasted and on the table in 30 minutes, we need to use some tricks. First, we pound the turkey with the rolling pin (or a meat tenderizer) to get a thinner breast. Then, we cut it in half to make two smaller roulades, which then roast for less than the target 30 minutes. This simple yet fancy dinner is even better when served with mashed potatoes and roasted rutabagas.
- 1 1/2
pound to 2 pounds (680-900 g) boneless turkey breast, butterflied
- Salt and freshly ground black pepper
cup (120 g) chopped prunes
- 1 tablespoon (15 ml) canola oil
- For Serving
- Gravy (page 226)
- Maple Syrup-Glazed Rutabaga with Pancetta (page 157)
- Mashed potatoes
Arrange a rack in the middle of the oven, then preheat it to 480°F (250°C). Line a baking sheet with parchment paper.
For the roulades, season the turkey with salt and pepper on both sides. Using a rolling pin, pound the breast until it is 1⁄2 inch (1 cm) thick. Then, cut the breast in half, and spread the chopped prunes over the middle of each halved turkey breast. Roll each breast half into a small roll. Tie each roulade with kitchen string every 1 inch (2 cm), so it holds its shape.
Transfer the roulades to the prepared baking sheet, and brush them with the canola oil.
Roast the roulades on the middle rack of the oven for 15 minutes. Then reduce the heat to 450°F (230°C). Roast the roulades for 8 to 10 minutes. Before removing the roulades from the oven, check the temperature of the turkey. A thermometer inserted into the thickest part of the meat should register 160°F (71°C).
Remove the roulades from the oven, and let the turkey rest for a few minutes before serving.
To serve, slice the roulades and serve them with the gravy, rutabaga, and potatoes.
Reprinted with permission from Epic 30-Minute Roasts by Maja Zver & Jernej Zver, Page Street Publishing Co. 2020.
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