Tuesday, February 14, 2012

Turkey Breast Roulade with Wild Rice and Mushrooms

Sous Vide Details: Cook Turkey Roulade at 138ºF for 3 hours

Ingredients, Serves 4:
  • 1 large Turkey breast with skin on
  • 1 cup cooked wild rice (I used a basmati herbed rice mix)
  • 1 cup of your favorite mushrooms (I used mix of shitake and oyster)
  • 2 cups fresh spinach
  • 2 tablespoons finely chopped celery
  • 1/4 cup chopped pecans
  • 1/2 cup small toasted bread crumbs (slightly smaller than 1/2" x 1/2")
  • 1/4 cup chopped parsley
  • 1 tablespoon chopped thyme
  • 1/4 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Sauce:
    • 1 cup dry white wine
    • 1/2 cup heavy cream
    • 2 tablespoons finely chopped shallots
    • 1 tablespoon minced garlic
    • 1 tablespoon finely chopped thyme
    • 1/4 cup thinly chopped scallions
    • 1 tablespoon finely chopped parsley
    • 3 tablespoons cold unsalted butter, cubed
I love Turkey breast sous vide, but it seams that I'm always waiting until Thanksgiving to have it.  Well, it's party because seeing the slices whole breast of white meat brings Thanksgiving visions to me every time.  So I decided to do a Turkey breast roulade as a change up.

Pre-heat water bath to 138ºF.  First we need to make the roulade stuffing.  Heat a medium skillet on medium high heat.  Add garlic and shallots and cook until shallots are transparent and there is a nice aroma.  Add the celery, mushrooms and thyme and cook until mushrooms are tender and soft.  When done, transfer the mixture to a large bowl and add the cooked rice, parsley, pecans and toasted bread crumbs.  Stir to combine, salt and pepper to taste and set aside.

Now, we need to "flatten" our Turkey breast.  Take the breast, skin side up, and make a horizontal slice in one side, stopping about 1" before getting to the other side.  Open the breast up like a book.  Place a large sheet of saran wrap on the counter and place the opened Turkey breast on the saran wrap. Place another large sheet of saran wrap over the top of the breast.  Using a meat mallet, flatten the Turkey breast until it is roughly 1/2" thick.  You can use a slightly diagonal striking motion to move the meat away from the center.

Once you have flattened the breast, remove the top saran wrap and place the spinach leaves over the breast.  Add the stuffing mixture over the spinach in a uniform layer.  Now, using the front of the saran wrap as a guide, carefully roll the Turkey breast into a log, wrapping the bottom saran wrap around to tighten the log form.  Pinch and twist the two sides to create a tight "log".  Place the whole Turkey breast log into a plastic bag and seal.  Place in the water bath and cook for 3 hours.

About a half an hour before the Turkey roulade is done, preheat the oven to 450ºF.  You can also start on the sauce.  In a medium sauce pan, heat the shallots and garlic over medium heat until shallots are transparent.  Add the white wine and reduce heat to a simmer and simmer until wine reduces to a thick liquid (almost completely reduced). Add the heavy cream, parsley, thyme and scallions and simmer until reduced to a thick consistency.  Season with salt and pepper.  Add the butter, one cube at a time and whisk to combine.  Keep sauce warm, but not boiling until ready to serve.

When the Turkey is done, take it out of the water bath and plastic bag and carefully pat it dry.  Place it on an oven tray and place it in the oven.  Cook until skin is golden brown (about 5-8 minutes).  Remove from oven and place on cutting board.  Take a new sheet of saran and place it over the Turkey roulade and using a large knife, cut the roulade into slices.  Remove the saran and place the slices on a serving tray.  Serve with sauce on the side and enjoy!


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