Don’t Just Roast Your Turkey, Make a Roll Out of It
Fighting a whole body of turkey in a broiler ( on the grill, to be exact ) is not for everyone. Even I, a seasoned professional, have to prepare for bloody bone-cutting moments when I bully a bird, and I would be perfectly fine if I never had to break a breastbone again. If you feel the same way about poultry, it might be time for you to forego the whole bird and join me for a holiday turkey roll. It still has the flavor and benefits of a home-roasted turkey, but is juicier, cooks faster than a whole bird, and avoids most of the grim details associated with deboning poultry. It also looks damn trendy.
If you’ve ever been impressed with a swiss roll or a piece of holiday log , you already have the concept. The idea is to roll a large whole piece of turkey around a juicy log-shaped filling and sear it. As you slice individual portions for your family and friends, a beautiful swirl of meat and toppings opens up. Cooking a turkey this way is more fun for the cook and more fun for the guest. Not only is the roll easy to prepare, it’s also easier to serve than a whole roast turkey.
Start with a whole boneless turkey breast. You can cut it yourself, buy it in such a package, or order it from a butcher. Unlike a whole bird, you won’t need to consider any bones and cartilage when choosing a weight, so aim for about half a pound of turkey per person. Leave the skin or not, it’s up to you. If you keep it enabled, I suggest removing it carefully before minimizing everything. Set the skin aside and then wrap the outside of the roll in it again before baking. Otherwise, most of the skin will be wrapped inside, robbing you of that crispy texture.
What should be inside a turkey roll?
Preparing the stuffing for rolls is the most interesting thing. It can be as simple as reserving two or three cups of your homemade filling, making a buttery herb blend , or spreading on a layer of roasted garlic and walnuts. You can get creative by assembling other boneless meats to make a turducken roll, or by assembling a sausage and chestnut filling. Use your skills as a decorator to plan out the celery pattern so that when you slice it, the shape of the turkey is revealed. Whatever your plan, set the mixture aside while you cook the turkey.
How to prepare turkey meat for roulade
Unroll the meat horizontally, like the equator of a breast, but stop about an inch from the other side so it stays connected. On a sheet of plastic wrap, unfold the turkey breast like a book and cover it with another sheet of plastic wrap. Use a meat mallet, frying pan, rolling pin, or anything else you can turn into a makeshift club, and gently but persistently hit the meat to soften it up. You need to break the fabric to the same thickness and make it wide enough to be rolled up. Focus on the thickest sections and continue beating until the meat is about ½ to ¾ inch thick all around. Discard the plastic and spread a half-inch layer of filling evenly over the surface of the meat. Roll it up tightly. Depending on how you want it to look and the amount of time you have, you can roll from the short end or the long end. For fewer swirls and faster cooking times, start on the long side. For lots of twists but longer cooking times, start with the short end. Either way, finish by placing the seam on the bottom. If you’ve reserved the turkey skin, now is the time to wrap it over the top and tuck the ends in. Using kitchen twine, tie the roll together with the skin.
If tied well, your roll will be compact, making it ideal for cooking methods such as deep frying or smoking. For top-roasting, place the turkey on a wire rack over a baking sheet and roast for 30 minutes at 400°F. Reduce the heat to 350°F and cook until a meat thermometer inserted in the very center reads 170°F. If you have family members who need thighs and drumsticks, buy these pieces separately and roast them on the same grill by pulling them out after reaching the appropriate temperature. If the skin of the roll is not crispy by the end of the cooking time, turn on the roaster for two to three minutes and watch it like a turkey. Let the roast rest for 20 minutes or so (this is a great time to reheat the side dishes). Cut and serve.