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