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Pancetta Wrapped Turkey Roulade
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YIELDS
6
TO
8
Ingredients
- 4 to 5 cups torn white bread
- 3 tablespoons unsalted butter
- 1 small red onion, diced
- 2 stalks celery, diced
- 1 cinnamon stick
- 1 1/2 tablespoons finely chopped sage
- Salt and black pepper
- 3 garlic cloves, minced
- 1/4 cup dried cranberries, roughly chopped
- 1/3 cup roughly chopped pecans
- 1 tablespoon grainy Dijon mustard
- 1/2 cup dry white wine
- 3/4 to 1 cup low sodium chicken broth
- 1 egg, lightly beaten
- 2 (approx. 1kg each) turkey breasts, boneless and skinless
- 200g thinly sliced pancetta
- 1 tablespoon olive oil
Directions
- The night before, you will make the stuffing, spread the torn bread onto a large sheet pan and leave it on the counter to stale overnight.
- In a large sauté pan over medium heat, melt the butter, add onion, celery, cinnamon stick, and sage, and season with salt and pepper. Cook, stirring frequently, until the onion and celery are tender, about five minutes. Add in the garlic, dried cranberries, and pecans and continue to cook for about one minute. Stir in the Dijon mustard and deglaze the pan with the white wine, scraping any brown bits off the bottom and reducing the wine by half. Remove from the heat and allow to cool to room temperature.
- Transfer the stale bread to a large mixing bowl and add the cooled mixture, a three-quarter cup of chicken broth, and the egg. Season with salt and pepper and mix well to combine, adding more liquid to moisten the bread. Set the stuffing aside in the fridge while you prepare the turkey. Alternatively, the filling can be prepared and stored in the refrigerator overnight.
- Preheat the oven to 400ºF and line a rimmed baking sheet with a rack.
- Place one of the turkey breasts onto a large cutting board and, using a sharp knife, cut the breast horizontally through the thicker part. Repeat this with the second breast.
- Line a large cutting board with plastic wrap and place long pieces of kitchen twine about two inches apart horizontally along the board. Arrange the pancetta over the string, overlapping each slice to form an even layer. Lay your butterflied turkey breasts over the pancetta, arranging them to be even. Season with salt and pepper, transfer the stuffing mixture onto the turkey and lightly press it into an even layer.
- Using the plastic wrap to assist, start at one side and roll the turkey around the stuffing to create a compact roast, tucking any filling that falls back into the roll. Tie securely with butcher’s twine, trim the ends, and place on the rack-lined baking sheet. Drizzle, rub the oil over the roast, and season with salt and pepper.
- Roast the roulade for 20 minutes, then reduce the temperature to 325ºF. Continue to roast until the turkey is golden brown and the roast's internal temperature reaches 160ºF, about one hour to one hour and 15 minutes. Loosely tent the roast with aluminum foil and allow it to rest for at least 15 minutes or up to 30 minutes.
- Trim away the twine, then slice and serve. Enjoy!
