Oven-Roasted Turkey Roulade

Name: Oven-Roasted Turkey Roulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: German, European
Ingredients: 118 milliliters fresh breadcrumbs made from crustless French bread; 59 milliliters finely chopped celery; 3 Tbsps chopped fresh parsley; 1 teaspoons chopped fresh rosemary; 10 garlic cloves, peeled; 1 teaspoon grated lemon peel; 591 milliliters (about) canned low-salt chicken broth; 2 Tbsps olive oil; 59 milliliters finely chopped pimiento-stuffed green Spanish olives; 1 kilograms turkey breast half (skin, bones and fillet removed), butterflied

You can never have too many main course recipes, so give Oven-Roasted Turkey Roulade a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This dairy free recipe has 271 calories, 43g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up pimiento-stuffed olives, garlic cloves, parsley, and a few other things to make it today. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. This recipe is typical of European cuisine.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Combine garlic and oil in custard cup. Cover with foil; bake garlic until very tender, about 25 minutes.

Ingredients you will need

Custard

Garlic

Cooking Oil

Equipment you will use

Oven

Aluminum Foil

Pour oil into small bowl; reserve. Mash garlic; set aside. Increase oven temperature to 400°F.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Bowl

Oven

Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Peel

Rosemary

Parsley

Celery

Olives

Equipment you will use

Bowl

Place turkey breast on work surface. Using meat mallet, pound turkey to about *-inch thickness.

Ingredients you will need

Turkey Breast

Whole Turkey

Meat

Equipment you will use

Meat Tenderizer

Spread mashed garlic over turkey, then sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic

Spread

Whole Turkey

Spread breadcrumb mixture over turkey, leaving 1/2-inch border on all sides and pressing to adhere. Starting at 1 long side, roll up tightly, jelly-roll style. Tie roulade in 5 places with string to secure.

Ingredients you will need

Breadcrumbs

Spread

Whole Turkey

Jelly

Roll

Place doubled 15-inch square of cheesecloth in 13x9x2-inch pan.

Equipment you will use

Cheesecloth

Frying Pan

Pour 1/2 cup broth over cloth.

Ingredients you will need

Broth

Place roulade on cloth.

Drizzle reserved garlic oil over roulade. Wrap tightly with cheesecloth. Roast until cooked through and juices run clear when roulade is pierced in center, basting with 2/3 cup broth every 30 minutes, about 1 hour 15 minutes total.

Ingredients you will need

Garlic Oil

Broth

Wrap

Equipment you will use

Cheesecloth

Let roulade cool 15 minutes.

Remove cheesecloth and string.

Equipment you will use

Cheesecloth

Cut roulade into 1/2-inch slices; arrange on 6 plates.

Add 1 cup broth to baking pan. Bring to simmer, scraping up browned bits.

Ingredients you will need

Broth

Equipment you will use

Baking Pan

Pour broth over roulade.

Ingredients you will need

Broth

Per serving: calories, 187; total fat, 7 g; saturated fat, 1 g; cholesterol, 71 mg .

Self

Equipment

Ingredients

Servings:

118milliliters

fresh breadcrumbs made from crustless French bread 59milliliters

finely chopped celery 3Tbsps

chopped fresh parsley 1teaspoons

chopped fresh rosemary 10

garlic cloves, peeled 1teaspoon

grated lemon peel 591milliliters

(about) canned low-salt chicken broth 2Tbsps

olive oil 59milliliters

finely chopped pimiento-stuffed green Spanish olives 1kilograms

turkey breast half (skin, bones and fillet removed), butterflied

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.