This is a great way to cook up your turkey breast. It is also great if you are wanting to cook for less people and don't want the hassle of a whole turkey. This one is stuffed with a filling of sausage meat, herbs and apple. Served with gravy. So delicious.
2 Tbsp salt
2 Tbsp brown sugar
2 cups water
1 cinnamon sticks
2 Tbsp black peppercorns
4 bay leaves
4 pieces lemon peel
1 sprig rosemary
3 sprigs thyme
300g Italian sausage meat, crumbled
1/4 onion, diced
2 garlic cloves, minced
1 celery stick, diced
1 apple, peeled & diced
5 leaves sage, chopped
1/4 tsp apple cider vinegar
1 turkey breast, butterflied *see notes
1 Tbsp dijon mustard
4 strands butchers twine
gravy *see recipe below
Brine: Add sugar & salt to a bowl big enough to fit turkey breast. Add 1 cup of warm water and stir until salt and sugar has dissolved. Once dissolved add in 1 cup cold water. Add in remanning ingredients. Place turkey into the brine and ensure it is fully submerged. Wrap and store in the fridge overnight.
Filling: Heat frying pan with small amount of oil. Add sausage meat and lightly season with salt and cook for 3 minutes until little coloured. Add in onion, garlic and celery and cook for 2 minutes. Add apple, sage and cider vinegar and cook for 2 minutes. Pour into small bowl and let cool fully. Once cooled place into food processor and blend until coarsely ground.
Assembly: Once your turkey has brined overnight remove from brine and pat dry. Lay turkey out skin side down. Lightly season with salt and pepper. Rub dijon mustard onto turkey. Evenly spread frilling. Starting from the smaller side roll inwards. Place strands of sting lengthwise and place rolled turkey on top vertically. Tie tight enough to hold firmly together. If some filling falls out, thats ok it will happen. Place onto parchment lined baking sheet.
Baking: Preheat oven to 350˚F. Cook in oven for 1 hour. Skin will be nice and golden and internal temperature must be at 165˙F. Let rest for 15 minutes before removing the twine and then slicing. Serve with gravy!
Butterflied turkey breast: Here are a couple options to choose from.
Option 1: The easier option is you can by a turkey breast that has already been cut into a roast form. Usually you can tell because they will be smaller then a normal turkey breast & they will be already rolled up. Simply cut of wrapping holding it together before placing into the brine. Generally you wont need to pound these down since they are already pretty flat. If needed you can use a mallet and pound a bit flatter before rolling.
Option 2: If you get a bigger whole turkey breast butterfly like this. Place skin side down and starting at the narrowest end of the meat and holding the blade parallel to your work surface. Make a cut halfway through the thickness of the meat and cut all the way along and stop with still 3/4 inch of meat remains. This would be the point you would brine overnight. Once patted dry, open up and lay cling wrap over top. Beat with a meat mallet until flatter and smooth.
Timing: For convenience you can start the process 2 days before you need it for convenience. 2 days prior brine overnight and make the filling. Day before you can roll it up and stuff it and store wrapped in the fridge. Bake it the day of! It is really up to you and what makes it easier for you. As long as you brine the day before you need it your good to go.
1 Tbsp butter or oil
2 Tbsp all purpose flour
1/8 tsp paprika
1 1/4 cup turkey or chicken stock
2 Tbsp drippings form roast
Heat butter on medium heat until melted. Whisk in flour and paprika, ensure there are no lumps. Cook on medium low until lightly browns and thickens. Gradually whisk in stock. Turn heat down to low and cook for 10 minutes. Once turkey roulade is out of the oven save the drippings. Add about 2 Tbsp to gravy. Don't add too much, you don't want it to get too oily. Season with salt and pepper to taste. Enjoy!