Artist in Residence
  • Home
    • About Artist in Residence
    • About Giselle
    • More About Giselle
    • Blog Resources
    • Blogging Tools
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Master Recipes
    • Desserts
    • Bread
    • Entertaining
    • Special Diets
    • Healthy Eats
    • Comfort Foods
    • Picnic BBQ
    • Beverages
    • Meal Planning
    • 30 minutes less
    • Seasonal
    • Curated Collections
  • Travel
    • Sedona
  • Beauty and Fashion
    • Beauty
    • Fashion
  • DIY
    • Home
    • Style
  • Reviews
    • Restaurant Reviews
    • Cookbook Reviews
    • Food News
  • Shop
    • 10 Things I’m loving this week
    • Kitchen Tools
    • Shop and Market Visits
  • Privacy Policy
  • Blog Resources
    • Blog Resources
    • Blogging Tools

Cider Roasted Turkey Roulade

Cider Roasted Turkey Roulade
Cider Roasted Turkey Roulade
Whats a “roulade” you say? its a roll of meat stuffed with more good stuff. It’s delicious and you should make this holiday season or whenever really. It’s you going that extra mile to make a tender piece of turkey breast or leg into a show stopper. Don’t forget the Easy Gravy, please!
artistiinresidencehome.com

Ever since we went Apple Picking, this recipe has been on my list to cook for Thanksgiving. I didn’t want to cook a whole turkey and always wanted to make roulade. So I chose to use a turkey breast and stuff it with my Aunt Pete’s Cornbread Dressing.

You can also use a large turkey leg too instead of the breast. I was going to have the butcher de-bone one for me, but I ended up buying a frozen breast which I found out was attached to the bone. Ok, no biggie. I will use the bones for stock and practice my butchery. We won’t talk about that now. Let’s just say I need more practice. Just didn’t want to leave more meat on the bone than what I was cooking.

Some recipes seem intimidating at first, but once you break down the steps it’s not so bad. I decided to brine the turkey breast first using the fresh cider I bought from Apple Picking (read all about it here!). The brine has a few ingredients, but it was well worth it. The turkey turned out very juicy and aromatic.

First step: Defrost. Make sure you allow yourself enough time to defrost and brine. Mine was about 13 lbs so it took 2 days to defrost in the fridge.

Second step: De-bone and butterfly. Have your butcher do this or watch YouTube videos to learn like I did. Really I just followed the bone all the way around and tried not to leave any meat on the bone. You will need a sharp knife and patience.

Third step: Brine. Choose your recipe, then cover the meat completely and brine overnight.

Fourth step: Prepare dressing or stuffing of your choice. Make Aunt Pete’s Cornbread Dressing here. Spread a small amount of dressing evenly on the flesh side. Roll and tie with a butchers knot. Also refer to Youtube. That’s what I did.

Fifth step: Prepare pan for roasting

       

Tip: I know I mentioned Youtube a couple of times on preparing this dish, but it was very helpful to me. I am NOT a seasoned butcher and am learning so I will refer you to the professionals for that until I get better and will be more comfortable showing you step by step. Thanks for your patience.

It’s well worth the time and effort. You will get at least 8 servings from a small breast like this.

You will need:

1 roasting pan

A baster

Butcher’s twine

A large stock pot with lid

Cider Roasted Turkey Roulade

By: Giselle Raymond, Culinary Curator
  • December 4, 2018
  • 8-10 Servings
  • Print this
Cider Roasted Turkey Roulade
Ingredients
  • For the Brine
  • 1 12-15lb turkey breast or 2 turkey legs
  • 2 quarts, plus 1 cup apple cider
  • 1 cup kosher salt, plus more
  • 1 cup soy sauce
  • 1 large orange cut in 4 wedges
  • 1 lemon cut in 4 wedges
  • 1/2 cup packed brown sugar
  • 15-20 whole peppercorns
  • 8 whole star anise pods
  • 2 or 3 cinnamon sticks
  • 6 garlic cloves smashed
  • 6 slices of fresh ginger cut about 1/4” thick
  • 2 sprigs cilantro or Italian parsley
  • *1 1/2 gallons cold water at the end to cover meat
  • For Roasting
  • 1 prepared butterflied and brined turkey breast or turkey leg(s)
  • 1 onion cut into 1/2” slices
  • 2 carrots cut in half ( don’t bother peeling just wash or scrub)
  • 3 celery sticks cut in half
  • 2 apples cut into quarters
  • 4 to 5 large Sage leaves
  • 3 tbsp softened butter
  • Salt and pepper
  • Butcher’s twine
Directions
Step 1
First step: Defrost the turkey. Make sure you allow yourself enough time to defrost and brine. Mine was about 13 lbs so it took 2 days to defrost in the fridge. Use a baking dish to catch any liquids and place on the bottom shelf.
Step 2
Second step: Prepare your brine. Add 2 quarts of cider and the other brine ingredients in a large stock pot and bring to a boil stirring to dissolve he sugar and salt. Let cool down to room temperature. This may take a couple of hours so in the meantime you can de-bone and butterfly your turkey breast.
Step 3
De-bone and butterfly. You can have your butcher do this when you purchase the meat or watch YouTube videos to learn like I did. Really I just followed the bone all the way around and tried not to leave any meat on the bone. You will need a sharp knife and patience.
Step 4
Third step: Brine. When the brine has cooled down to room temp, put the turkey into the brine and cover with the additional 1 1/2 gallons of cold water making sure to cover the meat completely. You may need to put a heavy plate on top to keep it submerged. Brine overnight.
Step 5
Fourth step: Prepare dressing or stuffing of your choice.
Step 6
Take out turkey from the brine and discard brine. Dry off meat with a paper towel.
Step 7
Spread a small amount of prepared room temperature dressing evenly on the flesh side. Roll and tie with a butchers knot. Also refer to Youtube. That’s what I did.
Step 8
Spread the softened butter all over the turkey. Sprinkle evenly with salt and pepper. Tuck sage leaves underneath the twine. Set aside and let stand at room temp for 1 hour.
Step 9
Preheat oven to 400F
Step 10
Fifth step: Prepare pan for roasting. Cut carrots, onion, and celery. Lay cut vegetables on the bottom of the pan. This serves as a roasting rack and will give a lot of flavor to your pan juices for gravy.
Step 11
Place the tied roulade seam side down in the pan. Pour in remaining 1 cup of cider and 1 cup of water in the pan. Add apples wedges. Roast for 20 minutes.
Step 12
Turn the oven temp down to 375F. Cover tightly with foil. Roast in the oven basting about 3 times for 1 hour. Take the foil off and roast an additional 30 minutes to brown the meat.
Step 13
Let the meat rest for a least 20-30 minutes before carving so that the roulade won’t fall apart on you.
Step 14
Use this time to make Easy Gravy.
Step 15
Take off the twine and slice into 1” thick slices.
Step 16
Serve immediately.
Step 17
Enjoy!

Other recipes you will love:

Aunt Pete’s Cornbread Dressing

aunt pete's cornbread dressing
This is one of my favorite sides on holidays, but it can also be a great weeknight meal with roast chicken. It’s a must for a southern holiday table. It just may become your family’s favorite too.
artistinresidencehome.com

Easy Gravy

easy gravy
Don’t think about making those mashed Potatoes, Cornbread Dressing, stuffing or Roast Chicken without making this gravy to pour all over it. It’s the finishing touch that will leave you and your guest wanting more.

Fresh Cranberry Sauce

cranberry sauce
Try making Fresh Cranberry Sauce this year. It’s so easy and can be made in less than 30 minutes! You’ll taste the difference with fresh cranberries and the zing of orange zest and so will your guest. Just make sure there is enough to go around.
artistinresidencehome.com

Slab Apple Pie

slab apple pie
The apples were juicy, but still had some texture.

 

 

 

Post navigation

Fresh Cranberry Sauce
Deviled Eggs

Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/artistinresidencehome.com/public_html/wp-content/themes/elara-pro/parts/shop-this-post.php on line 16

Related posts

Spring Inspiration: Food, Fashion, Beauty and Design

Spring Inspiration: Food, Fashion, Beauty and Design

Very Moist Chocolate Cake

Very Moist Chocolate Cake

Dirty Chai Muffins with Espresso Glaze

Dirty Chai Muffins with Espresso Glaze

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Posts

  • I added this ONE thing to my routine to improve my health and wellness
  • Simple Ways to Organize Your Dry Pantry
  • Finally! A Simple and Comprehensive Guide to Organizing Your Pantry, Fridge, and Freezer, and Spices
  • A Small Patio Garden for Escape and Entertaining
  • Candied Sweet Potato Muffins with Maple Glazed Pecans

Archives

  • October 2020
  • June 2020
  • February 2020
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • Elara Pro by LyraThemes.com
  • Made by LyraThemes.com