Turkey Roulade with Sage & Orange
FOOD + DRINK
Festive Flavours cont...
Turkey Roulade with Sage & Orange
Recipe by: Zwilling, zwilling. com
This turkey is marinated overnight in aromatic orange zest, garlic and sage, rolled up to hold in the flavour while it cooks, then sliced and placed on a platter- an effortlessly elegant recipe can be served year-round, not just for Christmas.
Serves: 6- 8
Ingredients:
For the marinade:
• 2 tbsp chopped fresh sage
• 2 tbsp orange zest
• 1 tbsp honey
• 1 tbsp salt
• 1 tbsp freshly ground black pepper
• 2 shallots, minced
• 2 cloves garlic, minced
• 60ml olive oil
• 1 whole turkey breast( about 5lbs), boned and butterflied
For the filling:
• 2 tbsp olive oil
• 2 onions, diced
• 3 carrots, diced
• 3 celery stalks, diced
• Salt and freshly ground pepper
• 2 garlic cloves
• 120ml white wine
Method:
1. To make the marinade, in a medium bowl, combine the sage, orange zest, honey, salt, pepper, shallots, garlic and olive oil. Mix well and set aside. Place the turkey breast in a large container. Pour the marinade over the turkey breast and rub the marinade completely over. Cover with cling film and refrigerate overnight. Remove the turkey breast and allow it to come to room temperature for 30 minutes.
2. In a large cast-iron skillet, make the filling by warming the olive oil over medium heat. Add the onions, carrots, celery and a big pinch of salt and pepper. Cook over medium-low until the carrots are soft and the onions are translucent- about 20- 25 minutes. Add in the minced garlic and cook for another 30 seconds. Deglaze the pan with white wine and continue cooking until the wine has evaporated. Remove from the heat and set aside.
3. Preheat the oven to 180 ° C. Lay the turkey breast-side down on a cutting board. Spread the filling in an even layer, leaving a quarter-inch border on all sides. Roll the turkey breast up lengthwise. Flip the turkey breast over and tie with butcher’ s twine.
4. Place in a 10-inch x 15-inch rectangular roasting pan and cook for 1.5- 2 hours, or until a meat thermometer reads 165 ° C. Begin checking on the turkey about one hour into the roasting time.
5. Remove the turkey breast from the pan, cover with tin foil and let rest for at least 15 minutes before slicing and serving.
6. Sprinkle with flaky sea salt and serve warm.
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