Close the lid and smoke at 275 degrees for about an hour and a half, or until the internal temperature of the turkey roulade reads 165 degrees F. I'd like to receive the free email course. Happy Thanksgiving! Pascale Naessens is some kind of health guru here in Belgium trying to promote healty food by making books with verry tasteful recipes. This Bacon Wrapped Turkey Breast is a tasty way to make turkey the star of your holiday table. You’re gonna need your smoker set to 275 degrees F, but while it preheats, you can being putting this tasty feast together. Notwithstanding the respect due to our vegan friends, the key to any sandwich worth wrapping mitts around is MEAT. The recipe for this Turkey Roulade was inspired by the book “ Mijn pure Keuken ” by Pascale Naessens. My go-to kitchen knife sharpener is the Chef’s Choice Sportsman Diamond Hone Knife Sharpener, Xtreme 317 (below). Step #5: Scoop up chicken fat and melt in small sauté pan. For more turkey recipes visit The Guide to … There are so many ways to cook it: From smoking it with a lovely glaze, to brining and herb-roasting, to even using it in a fancy-looking roulade.But there is no easier way to have it come out perfectly every time than when you cook it sous vide. Follow the recipe, and let’s make some really good food! Deep-frying works great too. Place the 4 roulades, well apart, in the greased roasting tin and roast on the middle shelf of the oven for 35-40 minutes or until crispy and firm to the touch. Season the turkey breast with salt and pepper 1 teaspoon of the poultry seasoning. Ideally we want something loosely resembling a rectangle, but the meat is malleable, so you should be able to form into a nice roulade even if it takes on a different geometry. However, if soused with homemade dressings, aiolis, mayos, mustards, and stacked with fresh, vegetable garden trimmings, the humble sandwich – with wild game deli meat – can stand shoulder-to-shoulder with some fancier wild fare. window.__mirage2 = {petok:"9ffe6c88bbd2c99b6b926c53b9b4f5a4c7beae17-1609375848-2591999"}; I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. Now check your email to confirm your subscription. I started with the pointed end. You have 0 of this in your trolley. Show Notes: http://StellaCulinary.com/cks45In this video I demonstrate how to fully debone a turkey leg and thigh, including those pesky feather bones. One side of wild turkey breast-brined and deboned, 5 sage leaves-chopped (or a half-teaspoon dry sage if fresh is not on hand.). It’s an indispensable appliance. Step #10:  Cool and then slice – you are ready for sandwiches! In a medium skillet, brown the pork sausage for 3-4 minutes. Brush the top and the sides of the turkey roulade … National Turkey Federation . Think of the best stuffed turkey you ever had, but even better. Washington, D.C. 20005 Remove turkey, wrap in foil and then in a small towel for about 30-45 minutes to preserve the thermal momentum and allow juices to settle and be taken back into the meat. Step # 3: Set breast on a cooling type rack and pop into the fridge uncovered until the pellicle has formed. Indirect heat is the way to go with this cook! It is a must in my wild kitchen handling culinary knives, as well as tactical and hunting knives. Allowing the dry skin film to form across the surface is important for the meat to absorb the smoke once in the smoker. A couple weeks ago, I shared a recipe for a Colossal Wild Turkey Club Sandwich (above) that was a fistful of belly-busting satisfaction. 2 TBL … Ingredients Cedar Grilling Planks 1 entire Turkey … On the cutting board, create a 5x5 bacon weave and set the flattened butterfly turkey breast centered on the bacon weave. (You could also use bacon fat.) Head on over to YouTube, Instagram, or Facebook for more behind the scenes action! Yes! Candied Sweet Potato Stacks Butterfly and pound (just a little) the turkey breast evenly. Luckily my girl likes to please others so she picked a BBQ friendly recipe: Turkey Roulade. She is the brains and brawn behind Scratch + Holler media, and a regular contributor to several outdoor websites. Add the sage and thyme and … Turkey breast is festive. This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Add the cornbread dressing over two-thirds of the breast. Then, roll it, tie with butcher’s string, smoke it, and slice thin on a deli-style meat slicer. Smoke the Turkey: Transfer the roulade to the cooking grate and cook until the turkey reaches and internal temperature of 165° F, about 45 minutes to an hour. When the turkey is cooked, remove it from the bag and carefully untie all of the strings. ¼ Cup chopped Fresh Herbs – Rosemary, Thyme and Sage. Bada bing! Enter your email address to be notified the next time The Grill Squad is open for enrollment! Unit price / per . Place the turkey breast on a large cutting board and butterfly open by cutting in half almost all the way through. Video: Spring + Spawning Carp = Great Bowfishing Fun! Smoke the dark meat and make a showstopper roulade with the breast meat. Brined it for 36 hrs in costco's "Roselle Country Brine" Dried it out and rubbed compound butter under the skin and flesh Here’s where the cooking process for the sous vide turkey roulade differs from the oven roasted version. Add to favourites Add to list. We even get fancy pants with a gorgeous bacon weave (I recommend using my homemade smoked bacon) and then slow roast it with apple wood for a gorgeous presentation that tastes even better than it looks. (Just for the record, I used Alder wood for about 2 hours, and the remaining time was just heat. Unlike many of my other recipes, this one is going to take a little extra love and effort to get it right. Best part? We love parting out our turkey. Smoke the turkey until the internal temperature is 155-160. Wrap in the bacon weave and season with Colden’s Freakin’ Greek. It’s ease of use, built-in temperature set, digital smoke and temperature timers, smaller footprint, variety of wood puck species, and most importantly the succulent, moist, smoky depth of meat I have been able to produce in it has turned me into a chain smoker! The term comes from the French word “rouler” meaning “to roll.” For this turkey roulade, you roll herbs and garlic in turkey breast before it goes into the Anova Sous Vide Precision Cooker for three hours. Start at one side and carefully roll up the bacon weave and turkey breast around the stuffing. Spatchcock Smoke Roasted Turkey Marinated Smoked Turkey Breast Bacon Wrapped Turkey Roulade. Prepare your smoker for indirect cooking at 275 degrees F. While your smoker preheats, prepare your turkey roulade. A holiday … Side Dishes for Smoked Turkey It’s comforting, and blends perfectly with the turkey, bacon, and smoke. //. Instead of oil, I like to rub a little softened butter on the turkey roulade… Quantity of Butter Basted Turkey Breast in a Smoked Bacon Lattice in trolley 0. Rolled and smoked with our turkey house rub. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, about 60 minutes. Search FAQs About Newsletter. Spoon the stuffing mixture into the middle of the turkey breast. (If you’re making the roulade for Thanksgiving, you can throw the turkey crown in at the same time.) Stir in the onions and celery and cook for 2-3 minutes. Chef’s Choice Sportsman Diamond Hone Knife Sharpener, Xtreme 317, Roll it, Smoke It, Slice it Thin! The whole roulade is wrapped in a bacon weave and slow smoke roasted with apple wood for a gorgeous presentation that tastes even better than it looks. Repeat with the other 3 roulades. Quick links. Season the outside of the bacon with a little more poultry seasoning. You know how much I love encouraging people to step outside and test the boundaries on what is “typically” grilled or smoked and hopefully inspire you guys to try something new. Oh, and it even has a nice punch from dried cherries. There was an error submitting your subscription. If you’re not sure of the correct technique, here’s a great video from LeCordon Bleu that will show you how. As with any wild game, work with sharp knives when trimming away silver skin, tissue, and tendon. We only open up to new members for 5 days each month. It’s absolutely delicious and star of our dinner table for sure. Since this is a pretty lean turkey breast, I wanted to prevent it from drying out while still providing enough even heat to crisp up that bacon on the outside. Or, only seeing the forest and never noticing the trees? Remove the turkey roulade from the grill and allow to rest for 10-15 minutes before slicing into 1 inch rounds and serving. Step #9: Preheat the smoker to 225 degrees. Please try again. I hope you guys give this one a try! Turkey and stuffing go together like peanut butter and jelly, and this recipe brings the two together in the perfect mix of your Thanksgiving favorites. Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style … Sharpen boning knives and remove unwanted tendon, tissue and goop. Set the turkey in between two pieces of parchment paper and pound the turkey breast to an even thickness with a meat mallet. Add fennel seed, dill, and pepper flakes and heat until bubbling to release the natural oils in the spices. Brined, de-boned and de-skinned half turkey. I kept my smoker at about 275 degrees F during the cook and used apple wood to smoke. A roulade is a filled rolled meat or pastry (in this case, of course, it’s meat). Serves 8; 0 in trolley. 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