A New Twist To Your Turkey Day Tradition by SALT TV's Chef Shawn
Hello Everyone,
Chef Shawn here.
Looking for a little bit of a different take on the traditional Thanksgiving Turkey?
How about taking a shot at a boneless main course called Turkey Roulade?
It's not only delicious, but it's easy to prepare!
Roast Turkey Roulade
Ingredients
1 Whole Turkey, Skin & All
Filling
Legs and Thigh meat
2 Large Eggs
2 tsp Salt
1 tsp Pepper
2 tsp Thyme
1 cup Heavy Cream
Top of Turkey
1 Tsp Salt
2 tsp Pepper
PROCEDURE:
1. Pre-heat oven at 350 degrees.
2. Remove Skin from one piece of the Turkey.
3. Remove Turkey Breast and dark meat from bones, reserve dark meat.
4. Take Turkey Breast and pound it out to a consistent thickness throughout.
5. Place skin on counter top and spread out as much as possible.
6. Place pounded turkey breast on top of skin.
7. Combine all ingredients for filling in a food processor and puree for approximately 1 minute or until consistent throughout.
8. Place filling on top of pounded turkey breast and spread evenly.
9. Roll the turkey and place the open portion of the roulade on the bottom of the pan to keep it closed while cooking.
10. Sprinkle the top of the roulade with additional Salt and Pepper.
11. Place into the oven on the center rack. Bake at 350 degrees for 60-75 minutes. Check with a meat thermometer and cook to 165 degrees.
12. Remove from oven and let cool for 20 minutes before serving.
Now that I've shown you how to buck the same old turkey tradition how about a trying a new take on the Cranberry Sauce? Don't get me wrong, I know Cranberry Sauce is a Thanksgiving staple, but rather than popping it out of a can, how about trying your hand at a yummy Cranberry Reduction? It's simple, sweet and will have your turkey day guests clamoring form more!
Cranberry Reduction
Serving Size: 1 cup
Volume Ingredient
One 64 oz Container Cranberry Juice
PROCEDURE:
Pour cranberry juice into large saucepan; bring to a boil over high heat. Simmer for 1 hour or until reduced to syrup consistency.
Whatever you don't use, you can store in the fridge in a plastic squeeze bottle and it will keep indefinitely indefinitely. Just give it a squeeze and you'll have the perfect compliment for those after-dinner-turkey sandwiches for the next day or two.
Hope you all have a great Thanksgiving!
All the best,
Chef Shawn
(For more delicious, easy to use recipes, order Chef Shawn First Timers Cookbook. Just follow the link below!)
