Turkey Roulade With Apple-Cider Gravy
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
61
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Dried Cranberry2 tbsps
Canola Oil (divided)1 large
Onion (diced about 1 1/2 cups)2 large
Garlic Cloves (minced)2 tbsp
Sage (fresh crumbled)1.5 cups
Chicken Broth (low-sodium, divided)1 tsp
Salt1 cup
Apple Cider3 tbsps
Apple Cider VinegarDirections:
1
Watch how to make this recipe
2
Special equipment: Kitchen twine Place the turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4-inch
3
Set aside while stuffing is prepared
4
Preheat the oven to 375 degrees F
5
Place the cranberries in a small saucepan and cover with water
6
Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve
7
Heat 2 teaspoons oil in a large heavy skillet over medium heat
8
Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes
9
Add the garlic and cook an additional 2 to 3 minutes
10
Add bread, cranberries, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked)
11
Cook over low heat for about 2 to 3 minutes, remove from heat
12
Salt and pepper the inside and outside of the turkey breast
13
Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides
14
Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact
15
Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot
16
Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side
17
Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes
18
Remove the turkey breast from oven and transfer to a cutting board to rest
19
Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage to the onions, chicken stock and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3
20
Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more
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The gravy should not be thick, just slightly thicker than a jus
22
Season with salt and pepper, to taste
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Makes 1 1/2 cups gravy
24
Remove twine from turkey breast and slice into 1 1/2-inch thick pieces
25
Serve with gravy