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How-To

How to Assemble a Turkey Roulade

This Thanksgiving, make elegant, easy-to-carve roulades instead of a whole bird.

October/November 2014 Issue
Sarah Breckenridge; videography by Gary Junken and Mike Dobsevage; edited by Gary Junken
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Text and recipe by Jenn Louis

Most chefs love pork, but I’m a poultry girl. Any bird will do—duck, chicken, quail—but since Thanksgiving is coming up, let’s talk turkey. I’m not partial to roasting a whole turkey because the breast and legs cook at different rates, so by the time the legs are cooked, the breast meat is overdone and dry. Instead, I focus on the breast meat, which I like to turn into stuffed roulades.

Put simply, a roulade is a thin piece of meat rolled around a filling. When done right, though, it can be so much more: tender, savory, juicy, and—for turkey—far more flavorful than a plain old roasted bird. Plus, roulades cook much quicker than a whole turkey and are way easier to carve; no bones, no bother.

For the big day, make two turkey roulades the way I do—filled with cheese, garlic, and sage; wrapped in bacon; and served with a buttery jus (for pouring over your mashed potatoes, too). The beautiful spiral slices, fragrant with bacon and sage and oozing with melted cheese, will make everyone at your table think you’re a culinary rock star. 

Get the recipe: Turkey Roulades with Fontina and Sage

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