|Copyright Working London Mummy 2011|
I know you will have all had plenty enough of turkey this last week, but I need to share this with you.
It is a way of cooking turkey that keeps it super moist and delicious. Instead of roasting the whole bird, this is turkey deconstructed. The leg meat minced and mixed with artichoke, mushrooms and breadcrumbs to create a stuffing for the flattened turkey breast, rolled swiss roll style and then wrapped in the turkey skin to preserve the tenderness of the meat as it roasts. This makes a very special roast. No brining, no soaking, no special tricks yet no dry meat. Try it!
Ingredients (to serve 6):
1 5kg Turkey deboned (worth asking the butcher to do this for you). This will make 2 roulades.
1 and a half cans (390g) artichoke hearts in water (we used these from Waitrose Essential range)
500g Chestnut Mushrooms
2 large onions finely chopped
4 cloves of garlic chopped
1 tablespoon olive oil
Remove the skin from the turkey and put to one side
Butterfly the turkey breastmeat and then beat it to flatten it out as thin as possible.
In a frying pan, heat the 1 tablespoon of olive oil then add the onion till softened and then the garlic. Add the chopped mushrooms and cook until the mushrooms have released their water and this has evaporated.
Then add the chopped artichoke heart and heat till the mixture is cooked through. Allow the cooked vegetables to cool down completely.
For the stuffing, chop the turkey leg meat into pieces and place in a food processor to pulse into minced meat (alternatively you can simply buy minced turkey leg meat). Mix this with the breadcrumbs and the cooled cooked vegetables. Roll into a ball.
On a sheet of clingfilm, roll out the prepared stuffing mixture into a rectangle to a thickness of about 4mm and to a size to match the proportion of the flattened turkey breastmeat.
To transfer this onto the breast meat, roll up the stuffing on the clingfilm like a swiss roll. Then turn it over and unroll the stuffing so that it lies on top of the breastmeat and the clingfilm is on top which can then be peeled off.
Roll the breastmeat up like a swiss roll cover with the skin then secure with string. At this point you can store this overnight and cook the next day or proceed to roasting…
Place the roulade in a roasting tray and drizzle with a little olive oil. Roast at 200Deg C in a preheated oven until the temperature of the interior is above 85 Deg C (takes around 1.5 hours depending on the thickness of the meat). Baste the meat intermittently through the roasting using the juices from the roasting dish.
Once the meat is cooked, remove the string and slice the roulade , around 2 to 3 slices per person is sufficient.
I am using this as my one ingredient recipe post for this month. The theme is Poultry. The host this month is Laura at How to Cook Good Food. Since the deadline is Jan 15th I do hope you will consider entering your recipes too!!