Servings: 8 to 10
This impressive main course has a few steps to it, but you can assemble the roulades ahead; they cook quickly and are a dream to carve. Plus, they pack an exciting flavor punch with their cheesy, herby, garlicky filling. Fennel pollen adds a lovely floral note, but if you don’t have it, ground fennel will do the trick.
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Make Ahead Tips
The roulades can be assembled, wrapped in bacon, then covered in plastic and refrigerated for up to 12 hours before cooking.
This was not a recipe I was excited about primarily because I don't like bacon. Let's just say this was one of the best recipes out there! If you haven't made it, do it! It will impress your guests.
As others have mentioned, it's a bit labor intensive, but in my opinion a nice change of pace for turkey. Once I was able to find a skinless, boneless turkey lobe, it proved that that was the most difficult part of the recipe. I most liked that a) I could watch the video for additional clues, and b) that I was able to stage the recipe over several days. No problem stretching the bacon to cover the roll, and no problem (using sturdy, sort of longish, tooth picks) securing the bacon in position. (For a Jewish friend I used turkey bacon on one of the rolls, pork bacon on the others.) I feel the work put into the meal was worth what I got out of it.
A truly tasty end product, but production is flawed. I practiced making the roulade when the issue first came out and couldn't get it to hold together with the bacon wrap...watched the video and saw what I might have done wrong, then tried again for Thanksgiving. Still, attaching the bacon with toothpicks proved impossible. I found another technique (first encasing the roll in parchment and then in aluminum foil) to be more successful, although the bacon isn't crispy because I didn't brown it first.
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