Subscribe. I started with the pointed end. Today’s recipe is a twist on the traditional Thanksgiving turkey, and I think it is a pretty delicious adaptation. Heat a large pot of canola oil to 400 °F / 204 °C, and fry the roulade until golden brown, about two minutes per side. Have you ever noticed that sometimes the obvious is overlooked? A roulade is a filled rolled meat or pastry (in this case, of course, it’s meat). Heat the water bath to 148F. Check it out today! Then place the turkey roulade on a parchment paper lined sheet pan. Step #4: Place breast between two sheets of plastic wrap and pound until a half-inch thick. Season the turkey breast with salt and pepper 1 teaspoon of the poultry seasoning. Place the turkey breast on a large cutting board and butterfly open by cutting in half almost all the way through. The most classic filling is spinach and thin slices of frittata, but other possible combinations include: prunes and ham, speck ( Or, only seeing the forest and never noticing the trees? Set the turkey in between two pieces of parchment paper and pound the turkey breast to an even thickness with a meat mallet. Luckily my girl likes to please others so she picked a BBQ friendly recipe: Turkey Roulade. Smoke the bacon wrapped turkey breast roulade. Krissie fully supports a field-to-fork wild food chain, and especially enjoys expanding pantries and stretching wild game palates with her ambitious and delicious wild game recipes. Overlap the bacon underneath the turkey and on the ends. It comes with gravy. Brush the whole roulade lightly with olive oil, then season it lightly all over again. 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. Brined it for 36 hrs in costco's "Roselle Country Brine" Dried it out and rubbed compound butter under the skin and flesh We only open up to new members for 5 days each month. Like not being able to see the forest because of the trees? I kept my smoker at about 275 degrees F during the cook and used apple wood to smoke. 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. On the cutting board, create a 5x5 bacon weave and set the flattened butterfly turkey breast centered on the bacon weave. 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. Wrap in the bacon weave and season with Colden’s Freakin’ Greek. Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels. ½ House Blend Seasoning. 2 Cups Traditional Stuffing. You’ve got the ultimate turkey entree. 5 out of 5 stars 28 reviews. Make the filling by mixing the pumpkin, pecans, sage and smoked paprika in a … Step #7: With the help of the remaining sheet of plastic wrap, start rolling. Regular price $88.90 Sale price $88.90 Regular price. Step # 3: Set breast on a cooling type rack and pop into the fridge uncovered until the pellicle has formed. Serves – 6 Total Time – 2½ hours Tip - Save time and food prep by doubling the stuffing and putting half into the turkey roulade, half into the oven as you usually would. As with any wild game, work with sharp knives when trimming away silver skin, tissue, and tendon. //]]>. Smoked Bacon Wrapped Turkey Roulade. Success! Add the cornbread dressing over two-thirds of the breast. 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. This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. [CDATA[ My go-to kitchen knife sharpener is the Chef’s Choice Sportsman Diamond Hone Knife Sharpener, Xtreme 317 (below). Melt the butter in a large skillet over medium heat. ½ cup Sweet Baby Rays Chicken and Poultry Rub. You have 0 of this in your trolley. Smoke the turkey until the internal temperature is 155-160. 2 TBL … Spoon the stuffing mixture into the middle of the turkey breast. VIDEO: Smoked Sous vide Thanksgiving Turkey Roulade and Breasts. Tender turkey breast is stuffed with a savory sausage stuffing that gets a little touch of sweetness from dried cherries. 0 in trolley. If you like this method for smoked turkey, check out these methods as well! How to prep the rolled up turkey roulade for slow roasting in the oven. The cooked turkey can also be chilled in an ice bath and stored in the refrigerator for up to a week. Don’t be afraid to get in there and form as you go, keeping things nice and compact and trying to keep spice spillage under control. Season well with salt and pepper. Roll up tightly and chill well for 60 minutes. Instead of oil, I like to rub a little softened butter on the turkey roulade… Butterfly and pound (just a little) the turkey breast evenly. Video: Spring + Spawning Carp = Great Bowfishing Fun! It is a must in my wild kitchen handling culinary knives, as well as tactical and hunting knives. Garlic Parmesan Green Beans. Quantity of Butter Basted Turkey Breast in a Smoked Bacon Lattice in trolley 0. I hope you guys give this one a try! Started by droning the turkey a la Jacques Pepin. Find Us. 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. Brined, de-boned and de-skinned half turkey. Step #9: Preheat the smoker to 225 degrees. Sharpen boning knives and remove unwanted tendon, tissue and goop. Mounded, deli thin, savory, juicy meat. Open the lid and put the turkey breast on the grill grates. Here’s what you’ll need to do: Whether you’re making this for a Thanksgiving dinner for 2 (a splendid idea, if I do say so myself! It’s like Thanksgiving dinner in one convenient package! What more could you want in an entree? Close the lid and smoke for 1 1/2 hours (or until … Believe me, the sage flavored sausage makes ALL the difference. Brush the top and the sides of the turkey roulade … Reheat it in a 130°F / 54.4ºC water bath for about an hour before serving. (If you’re making the roulade for Thanksgiving, you can throw the turkey crown in at the same time.) I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. Prepare your smoker for indirect cooking at 275 degrees F. While your smoker preheats, prepare your turkey roulade. Ingredients Cedar Grilling Planks 1 entire Turkey … Smoke the dark meat and make a showstopper roulade with the breast meat. Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style … Season the outside of the bacon with a little more poultry seasoning. Allowing the dry skin film to form across the surface is important for the meat to absorb the smoke once in the smoker. Place the turkey breast directly on the grill grates. 1/2 tsp smoked paprika 1 cup + 1/2 chicken broth, divided ¼ cup apple cider 3 tablespoons olive oil, divided 2 tablespoons flour. The end result was a mildly smoky, juicy, succulent turkey breast with tender and savory stuffing and a crispy bacon exterior. Springtime ‘Chore’ – Kill a Coyote to Save Several Fawns, Self-Imposed Limits – The Key to Great Panfishing, Introducing a New .257 Wildcat Cartridge: The 2Fity-Hillbilly, Video: Late-Ice Crappie Success with Flashers and Droppers, NRA Competitive Shooting Series, Part 4: Shooter Classifications and National Records, NRA Competitive Shooting Series, Part 3: How to Find a Match and What to Expect, Video: How to Film Spring Turkey Hunts with Scouting Cameras, Kayser on Coyotes: Stay Longer to Shoot More Song Dogs, Valentine’s Day Special: Two Delicious Deer Heart Recipes Made Easy, Shooting with the Mann: The Truth About Handloading, NRA Shooting Series: Concealed Carry Fundamentals, 8 Common Traits of the Country’s Best Ice Anglers, Kayser on Coyotes: Targeting Bedroom Cover. Washington, D.C. 20005 Serves 8; 0 in trolley. Best part? I wanted smoky, but not overpowering.) Video: Does Scent-Control Matter for Wild Turkeys? Free Range Smoked Turkey Roulade 1.6kg Pre-order. First, the turkey breast is stuffed with a hearty sausage filling spiked with sweet cherries, then wrapped in bacon. Step #8: Using cotton butcher’s twine, tie the roulade to keep it nicely wrapped. Smoked Wild Turkey Breast Roulade, Video: Clever Way to Use a Vexilar Flasher on Open Water, AR-15 Deer Hunting Cartridges: The Magnificent 7. 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! With all the wild game that comes through my kitchen finding its way to the dinner plate, it’s not often I prepare wild game deli meats to be served cold between two or more slices of griddled bread. And Smoked Thighs and Wings. Please try again. Butter Basted Turkey Breast in a Smoked Bacon Lattice Typical weight 2kg. When you get to a half-inch thick, remove top plastic sheet and discard. (You could also use bacon fat.) Think of the best stuffed turkey you ever had, but even better. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Search FAQs About Newsletter. Below is the recipe for a smoked wild turkey breast roulade that served as the swashbuckling hero. Happy Thanksgiving! Pour in the cherries, bread cubes, stock, season with a pinch of salt and pepper and toss gently. When the turkey is cooked, remove it from the bag and carefully untie all of the strings. 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. Stir in the garlic and cook until fragrant. The secret ingredient to this recipe? Start at one side and carefully roll up the bacon weave and turkey breast around the stuffing. Remove to a cutting board and let rest for 5 minutes. It’s all wrapped in bacon because bacon just makes everything better (including this!). The turkey roulade is then unwrapped and patted dry with paper towels prior to being cooked. £35.00 (£17.50/kg) 35.00. Then, roll it, tie with butcher’s string, smoke it, and slice thin on a deli-style meat slicer. Smoked Turkey Recipes. Indirect heat is the way to go with this cook! ¼ Cup chopped Fresh Herbs – Rosemary, Thyme and Sage. Pound both breasts to about ¼ inch thick. No fancy tools are necessary. Follow the recipe, and let’s make some really good food! In a medium skillet, brown the pork sausage for 3-4 minutes. You’re gonna need your smoker set to 275 degrees F, but while it preheats, you can being putting this tasty feast together. Set aside. A holiday … Head on over to YouTube, Instagram, or Facebook for more behind the scenes action! 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