If you're looking for an alternative to a traditional roasted turkey, you may want to consider a turkey roulade. I found this recipe for a rolled turkey breast — get your butcher to double butterfly it ahead of time — filled with crimini, porcini and pancetta. It looks wonderfully gourmet and will be sure to be a hit on Thanksgiving. If you can't wait until then, start your feasting today, get the recipe, just
Turkey Breast Roulade with Crimini, Porcini, and Pancetta
From Bon Appetit November 2004
1 cup water
3/4 ounce (about 3/4 cup) dried porcini mushrooms
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
4 tablespoons vegetable oil, divided
6 ounces fresh crimini mushrooms, coarsely chopped
1/2 cup finely chopped onion
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon fennel seeds, crushed
2 cups fresh breadcrumbs made from crustless French bread
1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
2 cups (about) low-salt chicken broth
4 tablespoons (about) unsalted butter, room temperature, divided
2 tablespoons all purpose flour
1/4 cup dry white wine
- Bring 1 cup water and dried mushrooms to boil in heavy small saucepan. Remove from heat. Let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Chop mushrooms.
- Sauté pancetta in heavy large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta and chopped porcini, then parsley, rosemary, and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Mix in enough reserved mushroom-soaking liquid by tablespoonfuls to moisten (about 3). Cool stuffing completely.
- Cover opened turkey breast with waxed paper. Using rolling pin, pound to 1/2-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly-roll style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1 1/2 to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour 1/3 cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with 1/3 cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170°F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan.
- Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1 1/4 cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 11/4 cups pan-juice mixture, wine, and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
- Remove strings from turkey. Cut roast crosswise into 1/2-inch-thick slices and serve with gravy.
Prep tip: Ask your butcher to prepare the turkey for the roulade by double butterflying the breast to make a large, thin rectangle.