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