Of course, you can also use a favored gravy, too. Calculate the cooking time according to weight of the whole roll and stuffing 20 minutes per 450g or 20 mins per lb. This one took about 45 minutes, larger rolls may take up to an hour, smaller rolls slightly less. I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. ¼ pound cheese (we use mix of provolone and Muenster) … Spinach, Mushroom, and Italian Sausage Stuffed Elk Heart. Instead of more traditional fried Cordon Bleu, we roll the turkey breast in a mixture of Panko bread crumbs, flour, and Parmesan cheese, then spray it with a bit of vegetable oil and bake to a crunchy, golden brown. Rub over the turkey breasts. Season with salt and pepper. Roasting Preheat the oven to 180°C / 350°F gas mark 4. A cranberry relish also makes a wonderful side dish. Season the breast meat with salt and pepper and half the Cavender's seasoning. Season turkey breast generously on all sides. December 30, 2020   |  Timber 2 Table Wild Game Recipes, December 23, 2020   |  Timber 2 Table Wild Game Recipes. Finish with the minced garlic. 1 turkey breast, skinned and boned, removing all silver skin possible Serves 4-6 depending on the size of the turkey. Scoop the stuffing into the … Serve with roasted, seasoned winter vegetables, such as Brussel sprouts and butternut squash. Cut each piece of bacon in half. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. Place any extra slices of bacon on the turkey to fill in all the gaps. 2 teaspoons poultry seasoning Pour chicken broth over turkey breast. Ingredients. Place celery and onion chunks over and around turkey breast. Side of a wild turkey breast, butterflied and pounded to an even thickness, 8 ounces Swiss cheese, cut into thick slices. Stop by your local deli and ask for country ham sliced at a number one or two thickness. (pull them out just before slicing). Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. ¼ cup mushrooms, sautéed and chopped. Fold open like a book. Layer the country ham evenly over the breast meat. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Cover the breast with plastic wrap and pound the Cut turkey breast into bite-sized cubes, place in marinade and refrigerate. 1 cup chopped mushrooms (optional, pick a favorite) Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. Let the Cordon Bleu rest for 10 to 15 minutes before removing the toothpicks and slicing. Roll it up tightly, jelly roll style, and secure with toothpicks. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book. Step 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place the turkey breast, lemon slices, butter and herbs in a large FoodSaver® Bag. Then, wrap with bacon. Roll it up tightly, jelly roll style, and secure with toothpicks. Insert one clove into each end of the turkey breasts, and one in the center. Kitchen tools for cooking boneless skinless turkey breast. Add the spinach and cook until wilted. Even then, it’s possible to dry out the meat. Carefully transfer to baking dish with the seam side down and roast at 350 degrees until turkey is cooked. Lay the turkey breast on a cutting board. A few years ago, we began taking cues from chefs in cutlet-making and other preparation techniques designed to tenderize meat and allow flexibility in cooking. Place the cheeses down the center of the meat and roll tightly around the cheese. For best results, let turkey marinade for up to 24 hours. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. Place the turkey breasts horizontally on the bacon, overlapping slightly. You can also replace the wild turkey with chicken or pork loin. 1 boneless skinless turkey breast half (3 to 4 pounds) 5 bacon strips, divided. The turkey breast is meat, high in protein, and very low in fat. Since then, our rolled turkey breast roasts have become favorites. In a small bowl, mix together the garlic, basil, and pepper. Starting at a long side, tightly roll up breast… Slice the breast in half and pound out each half till you get the required thickness. Smoked Turkey Breast Easy And Perfect - Don't Sweat The Recipe Make sure the water is above the minimum and below the maximum fill line on the machine. Hook your kids on the outdoors with these 10 lures, Continuing Over 10 Years of Partnership in Vermont, Improving Recreation Opportunities in Texas, Teamwork in Arkansas’ Mississippi Alluvial Valley, A Buyer's Checklist for Purchasing Hunting Land, Making Strides in NWTF’s Southern Piney Woods. Roasting a turkey breast requires only a few simple kitchen tools: A simple roasting pan or casserole dish. Melt butter in a skillet, add onion and mushrooms, and cook over medium-low heat until soft and much of the liquid from the mushrooms has reduced. All rights reserved. Merchandise was taken in the breast of this turkey and processed in a variety of ways for consumer and professional use. 3/4 teaspoon dried tarragon. You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. Start with prepping your turkey breast trimming all the excess off. Butterfly the turkey breast – i.e. Try this easy-to-make version of a classic dish. Email us and let us know! Season both sides of the meat with poultry seasoning. Place the meat in the bag before using the meat mallet. 2 garlic cloves, minced. 3/4 cup chopped onion. Expertly cut, rolled and tied, our free range Turkey Breast is ready to roast, and is available prepared with chestnut stuffing and bacon, or simply unstuffed. ½ teaspoon freshly ground pepper. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook … Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. 5 or 6 slices of bacon. Pin the roll together with toothpicks. Wash and dry the spinach, removing any tough stems. Layer the country ham evenly over the breast meat. 1 large bunch fresh spinach Make holes in the roast: In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. Mix the coating ingredients in a pyrex dish or sheet pan. Turkey Breast. Lay the butterflied turkey breast skin side down on a cutting board. All of it is good! Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. 1/2 teaspoon salt. Using a meat mallet, pound out the breast to about ½-inch thickness. Salt and pepper to taste Directions. Slice jalapeño peppers. We sometimes roast a wild bird whole, first brining it for nearly a day and then using an oven browning bag to help hold in moisture. I pounded it thin, seasoned with … We’ve used everything from a cornbread stuffing to fruity mixes and more in our wild turkey “roll-ups” or “roulades.” Company always seems to enjoy this ham, cheese and spinach version. 3 tablespoons all-purpose flour. Then, wrap with bacon. Place one slice of jalapeno and one cube of turkey into center of … 1 tablespoon butter 1 teaspoon kosher salt. Tip: Save the inner bag from a cereal box. Much of the cheese will melt and ooze out, but it will mix with bacon and turkey drippings to create a sauce that can be spooned over the slices before serving. Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style meat slicer. | Privacy Policy | Financials, Official Site of the National Wild Turkey Federation. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Lay the turkey breast on a cutting board. Fold open like a book. Alternatively, you can place the breast between two pieces of plastic wrap to make clean up easier. Stuff with garlic: Stick garlic slice into each hole until you run out of garlic. Place the butterflied turkey breast skin-side down on a countertop or work surface and pound to an even 1/2-inch thickness. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. Cover the breast with plastic wrap and pound the meat into an even thickness. ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. I usually do this so that the spices stick to the turkey breast. © National Wild Turkey Federation. Prep: Preheat oven to 350 degrees F while you are preparing the roast. Cover the breast with plastic wrap and pound the meat into an even thickness. For this recipe, we used wild turkey breast and a thinly sliced salt-cured country ham. Site by Gray Loon. This Rolled Stuffed Turkey Breast Wrapped in Bacon Weave is the result of my mad science. There are so many reasons to love this bacon wrapped stuffed turkey breast recipe: It has breast meat for the roll… Stuff with Garlic. 1 can rotelle drained Onion garlic 1 jalapeño 1 cup corn 1/2 can black beans drained Juice of 1/2 a lime 1 packet Taco seasoning Smoked turkey breast Egg roll wrappers sautéed onion, garlic and jalapeño in olive oil. Preparation is relatively simple. Turkey breasts, whether from wild birds or domestic, farm-raised specimens can be notoriously dry if you cook them improperly or for too long. Chop rosemary and cut garlic into thin slivers. Let cool for several minutes before slicing. Fold open like a book. Roast at 350 degrees until the coating is golden brown and crunchy and the interior reads 160 on an instant read or remote thermometer. Season the breast meat with salt and pepper and half the Cavender’s seasoning. Use the FoodSaver® vacuum sealer to vacuum seal the Bag. A few of the goods made from turkey breasts include raw breasts, frozen or fresh, which are available complete, in halves and fillets. 1/4 teaspoon pepper. A meat thermometer should read 165 degrees. Roll the turkey in the dredge to coat evenly. Place the turkey roll on an oiled sheet pan and spritz the surface with vegetable oil spray. ¼ pound sliced ham (real ham — not a chopped reformulated cut) How to Roast a Turkey Breast 1. Below is the recipe for a smoked wild turkey breast roulade (rolled meat) that served as the swashbuckling hero. Spread the stuffing in a 1/2-inch-thick layer … Stack turkey, cream cheese and a jalapeño slice onto the bacon. The cheese choices are up to you, but we used a nutty Swiss and a decadent triple-cream brie for both flavor and texture in the finished dish. An instant read meat thermometer is a MUST for any roasted turkey breast. ½ cup artichoke hearts. Drizzle the tbsp of olive oil all over the turkey breast and rub it in. ¼ cup parsley, chopped. Spoon about half of the stuffing in an even 1/2 … Halve the bacon slices and place on flat surface. ¼ cup chopped onion Traditional version incorporates a paper-thin layer of Serrano ham between the layers of meat and cheese. Have a recipe you would like to suggest as a feature? Below is the recipe for a smoked wild turkey breast roulade that served as the swashbuckling hero. ½ cup parmesan cheese, grated. 1 one pound turkey breast. 1-1/2 cups milk. Shouldn’t be more than 1/2 … We add vegetables to the body cavity or to the bag to add to the moisture and flavor. Clip your sous vide cooker to a large pot or container full of water. Should You Carry a Sidearm While Hunting? Remove seeds if less heat is desired. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. Cordon Bleu is a classic recipe in which a breaded meat is wrapped around a cheese stuffing and either fried or baked. Ingredients: Serves 4 to 6. 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