Subscribe. Smoked Bacon Wrapped Turkey Roulade. Like not being able to see the forest because of the trees? It’s all wrapped in bacon because bacon just makes everything better (including this!). The recipe for this Turkey Roulade was inspired by the book “ Mijn pure Keuken ” by Pascale Naessens. 1/2 tsp smoked paprika 1 cup + 1/2 chicken broth, divided ¼ cup apple cider 3 tablespoons olive oil, divided 2 tablespoons flour. (You could also use bacon fat.) However, if soused with homemade dressings, aiolis, mayos, mustards, and stacked with fresh, vegetable garden trimmings, the humble sandwich – with wild game deli meat – can stand shoulder-to-shoulder with some fancier wild fare. Please try again. The cooked turkey can also be chilled in an ice bath and stored in the refrigerator for up to a week. When you get to a half-inch thick, remove top plastic sheet and discard. Quick links. Making dinner for your family should be easy, and Hey Grill Hey is here to help! ½ House Blend Seasoning. Notwithstanding the respect due to our vegan friends, the key to any sandwich worth wrapping mitts around is MEAT. Smoke the dark meat and make a showstopper roulade with the breast meat. Step #9: Preheat the smoker to 225 degrees. Oh, and it even has a nice punch from dried cherries. Ingredients: 1 Whole Turkey – Approximately 20# 2 # Bacon. Season the turkey breast with salt and pepper 1 teaspoon of the poultry seasoning. A holiday … A roulade is a filled rolled meat or pastry (in this case, of course, it’s meat). Make the filling by mixing the pumpkin, pecans, sage and smoked paprika in a … I hope you guys give this one a try! Juicy, tender turkey breast rolled up tight around sweet, savory, earthy and rich stuffing. Below is the recipe for a smoked wild turkey breast roulade that served as the swashbuckling hero. Wrap roulades separately using a triple layer of plastic wrap until airtight; twist ends and tie with butcher's string. Find Us. For our celebration this year, we combined a few techniques to make the best turkey we’ve ever had! This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Set aside. Place the turkey breast directly on the grill grates. ¼ Cup chopped Fresh Herbs – Rosemary, Thyme and Sage. Don’t be afraid to get in there and form as you go, keeping things nice and compact and trying to keep spice spillage under control. Bada bing! Step #1: Brine turkey breast in your preferred brine for 24-48 hours to allow the muscle cells to swell and trap moisture in the tissues. The sage sausage. Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels. Spatchcock Smoke Roasted Turkey Marinated Smoked Turkey Breast Bacon Wrapped Turkey Roulade. You can enjoy it hot or cold deli style , sliced for your sandwiches or salads Sauces: Carnaise, Mushrooms N Cream or OHHH-PoivreSides: Mac N Cheese, Sweet Potato Pot or Potato Gratin (Feeds 2-3 persons) Enter your email address to be notified the next time The Grill Squad is open for enrollment! I started with the pointed end. Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style … It’s like Thanksgiving dinner in one convenient package! Close the lid and smoke for 1 1/2 hours (or until … I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. It comes with gravy. Brined it for 36 hrs in costco's "Roselle Country Brine" Dried it out and rubbed compound butter under the skin and flesh She is the brains and brawn behind Scratch + Holler media, and a regular contributor to several outdoor websites. Candied Sweet Potato Stacks ), or you’re just craving turkey, these sides will help complete your meal: Grilled Vegetables Thanksgiving Turkey Breast Roulade with Stuffing. It’s an indispensable appliance. Quantity of Butter Basted Turkey Breast in a Smoked Bacon Lattice in trolley 0. Close the lid and smoke at 275 degrees for about an hour and a half, or until the internal temperature of the turkey roulade reads 165 degrees F. I'd like to receive the free email course. Tender turkey breast is stuffed with a savory sausage stuffing that gets a little touch of sweetness from dried cherries. Overlap the bacon underneath the turkey and on the ends. 5 out of 5 stars 28 reviews. £35.00 (£17.50/kg) 35.00. I have a Bradley Digital 4 Rack Smoker that makes a recipe like this one a breeze. It’s ease of use, built-in temperature set, digital smoke and temperature timers, smaller footprint, variety of wood puck species, and most importantly the succulent, moist, smoky depth of meat I have been able to produce in it has turned me into a chain smoker! Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, about 60 minutes. Smoke the bacon wrapped turkey breast roulade. The term comes from the French word “rouler” meaning “to roll.” For this turkey roulade, you roll herbs and garlic in turkey breast before it goes into the Anova Sous Vide Precision Cooker for three hours. Set the turkey in between two pieces of parchment paper and pound the turkey breast to an even thickness with a meat mallet. ½ cup Sweet Baby Rays Chicken and Poultry Rub. Smoked Turkey Recipes. Think of the best stuffed turkey you ever had, but even better. For more turkey recipes visit The Guide to … On the cutting board, create a 5x5 bacon weave and set the flattened butterfly turkey breast centered on the bacon weave. 0 in trolley. VIDEO: Smoked Sous vide Thanksgiving Turkey Roulade and Breasts. Start at one side and carefully roll up the bacon weave and turkey breast around the stuffing. Video: Spring + Spawning Carp = Great Bowfishing Fun! //. It is a must in my wild kitchen handling culinary knives, as well as tactical and hunting knives. Happy Thanksgiving! Decadent yet simple turkey breast roulade with a sausage, apple and cranberry stuffing. Step #5: Scoop up chicken fat and melt in small sauté pan. Remove to a cutting board and let rest for 5 minutes. Heat the water bath to 148F. Step #2: Remove from brine, blot dry. It’s comforting, and blends perfectly with the turkey, bacon, and smoke. Now check your email to confirm your subscription. Hey Grill Hey is here to help you make better BBQ, feed the people you love, and become a BBQ hero. A perfect dinner option for smaller pax and if you are not big fans of carving. The end result was a mildly smoky, juicy, succulent turkey breast with tender and savory stuffing and a crispy bacon exterior. There’s more than one way to smoke a bird, and Hey Grill Hey is here to help you feel successful leading up to the big day. De-boned , de-skinned and brined half turkey , rolled with our festive stuffing and smoked over oak. Tender turkey breast is stuffed with a savory sausage stuffing that gets a little touch of sweetness from dried cherries. Pound both breasts to about ¼ inch thick. Unlike many of my other recipes, this one is going to take a little extra love and effort to get it right. March Madness Sandwich: Colossal Wild Turkey Club with Cranberry Aioli, Scout Turkeys Now with a Whitetail Mindset, Video: Brooke Thomas Shows How to Tie a Bimini Twist, Video: Frost-Seeding and Maintaining Clover Plots. Step #10:  Cool and then slice – you are ready for sandwiches! Here’s what you’ll need to do: Whether you’re making this for a Thanksgiving dinner for 2 (a splendid idea, if I do say so myself! Turkey and stuffing go together like peanut butter and jelly, and this recipe brings the two together in the perfect mix of your Thanksgiving favorites. Unit price / per . When you are ready to cook the turkey, preheat the oven to gas mark 6, 200C. Pour in the cherries, bread cubes, stock, season with a pinch of salt and pepper and toss gently. Yes! Success! I wanted smoky, but not overpowering.) Krissie fully supports a field-to-fork wild food chain, and especially enjoys expanding pantries and stretching wild game palates with her ambitious and delicious wild game recipes. We even get fancy pants with a gorgeous bacon weave (I recommend using my homemade smoked bacon) and then slow roast it with apple wood for a gorgeous presentation that tastes even better than it looks. Over at Patio Provisions, we have sauces, rubs, and more to save you time and energy when making something for an upcoming get together. Step #4: Place breast between two sheets of plastic wrap and pound until a half-inch thick. Or, only seeing the forest and never noticing the trees? Butterfly and pound (just a little) the turkey breast evenly. 2 Cups Traditional Stuffing. Here’s where the cooking process for the sous vide turkey roulade differs from the oven roasted version. 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A couple weeks ago, I shared a recipe for a Colossal Wild Turkey Club Sandwich (above) that was a fistful of belly-busting satisfaction. We love parting out our turkey. There was an error submitting your subscription. Show Notes: this video I demonstrate how to fully debone a turkey leg and thigh, including those pesky feather bones. A couple weeks ago, I shared a recipe for a Colossal Wild Turkey Club Sandwich (above) that was a fistful of belly-busting satisfaction. Spoon the stuffing mixture into the middle of the turkey breast. Allowing the dry skin film to form across the surface is important for the meat to absorb the smoke once in the smoker. (If you’re making the roulade for Thanksgiving, you can throw the turkey crown in at the same time.) Instead of oil, I like to rub a little softened butter on the turkey roulade… Prepare your smoker for indirect cooking at 275 degrees F. While your smoker preheats, prepare your turkey roulade. Season well with salt and pepper. Ideally we want something loosely resembling a rectangle, but the meat is malleable, so you should be able to form into a nice roulade even if it takes on a different geometry. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. Heat a large pot of canola oil to 400 °F / 204 °C, and fry the roulade until golden brown, about two minutes per side. Season with the Colden’s Freakin’ Greek Rub. Regular price $88.90 Sale price $88.90 Regular price. We love trying new techniques and found the turkey roulade to be one that we’re going to keep going back to. One side of wild turkey breast-brined and deboned, 5 sage leaves-chopped (or a half-teaspoon dry sage if fresh is not on hand.). Brined, de-boned and de-skinned half turkey. The whole roulade is wrapped in a bacon weave and slow smoke roasted with apple wood for a gorgeous presentation that tastes even better than it looks. (Typically the thermal value of my dishes register higher.) Serves 8; 0 in trolley. Open the lid and put the turkey breast on the grill grates. Repeat with the other 3 roulades. 1225 New York Avenue NW, #400 . Follow the recipe, and let’s make some really good food! [CDATA[ We only open up to new members for 5 days each month. Sale Sold out. Serves – 6 Total Time – 2½ hours Tip - Save time and food prep by doubling the stuffing and putting half into the turkey roulade, half into the oven as you usually would. Place the turkey breast on a large cutting board and butterfly open by cutting in half almost all the way through. Search FAQs About Newsletter. What more could you want in an entree? Then, roll it, tie with butcher’s string, smoke it, and slice thin on a deli-style meat slicer. Mounded, deli thin, savory, juicy meat. Brush the whole roulade lightly with olive oil, then season it lightly all over again. With all the wild game that comes through my kitchen finding its way to the dinner plate, it’s not often I prepare wild game deli meats to be served cold between two or more slices of griddled bread. I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. Started by droning the turkey a la Jacques Pepin. I use a rolling pin as a mallet, or a cast iron skillet. Remove turkey, wrap in foil and then in a small towel for about 30-45 minutes to preserve the thermal momentum and allow juices to settle and be taken back into the meat. Smoked Wild Turkey Breast Roulade, Video: Clever Way to Use a Vexilar Flasher on Open Water, AR-15 Deer Hunting Cartridges: The Magnificent 7. Add the sage and thyme and … Step #7: With the help of the remaining sheet of plastic wrap, start rolling. Indirect heat is the way to go with this cook! Melt the butter in a large skillet over medium heat. Believe me, the sage flavored sausage makes ALL the difference. Step # 3: Set breast on a cooling type rack and pop into the fridge uncovered until the pellicle has formed. window.__mirage2 = {petok:"9ffe6c88bbd2c99b6b926c53b9b4f5a4c7beae17-1609375848-2591999"}; Reheat it in a 130°F / 54.4ºC water bath for about an hour before serving. National Turkey Federation . Smoke the Turkey: Transfer the roulade to the cooking grate and cook until the turkey reaches and internal temperature of 165° F, about 45 minutes to an hour. Add fennel seed, dill, and pepper flakes and heat until bubbling to release the natural oils in the spices. Add the cornbread dressing over two-thirds of the breast. Step #8: Using cotton butcher’s twine, tie the roulade to keep it nicely wrapped. Deep-frying works great too. Brush the top and the sides of the turkey roulade … Ingredients Cedar Grilling Planks 1 entire Turkey … Wrap in the bacon weave and season with Colden’s Freakin’ Greek.