Best 2 Emerils Turkey Roulade Recipes

Emeril's turkey roulade is a stunning and flavorful dish perfect for special occasions. This dish features a boneless, skinless turkey breast that is stuffed with a savory mixture of spinach, mushrooms, and cheese, then rolled and roasted to perfection. The turkey is then sliced and served with a rich and creamy sauce made with white wine, chicken broth, and heavy cream. This recipe also includes instructions for making a delicious homemade stuffing, as well as a flavorful gravy to complement the turkey roulade. With its impressive presentation and delectable flavors, Emeril's turkey roulade is sure to be a hit at your next gathering.

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EMERIL'S TURKEY ROULADE

Emeril's Turkey Roulade image

Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped in 12 slices of savory, salty bacon and stuffed with an aromatic herb stuffing.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h45m

Number Of Ingredients 4

Ingredients

1 boneless, skinless turkey breast half (about 3 pounds)
Emeril's Wild-Mushroom Stuffing
12 slices bacon
Thyme sprigs, for garnish (optional)

Steps:

Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.
Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.
Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

Nutrition Facts : Calories 251 g, Fat 7 g, Protein 39 g

EMERIL'S WILD-MUSHROOM STUFFING

Emeril's Wild-Mushroom Stuffing image

Use this stuffing recipe when making Emeril's Turkey Roulade.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 35m

Yield Makes 2 cups

Number Of Ingredients 11

Ingredients

2 ounces bread, such as Italian, French, or ciabatta (crusts removed), cut into 1/2-inch cubes (1 cup)
1/2 cup whole milk
4 slices bacon, chopped
1 small onion, finely chopped
1 small celery stalk, finely chopped
1 garlic clove, minced
1 package (5 ounces) mixed wild mushrooms, trimmed and thinly sliced
1/4 cup dry Marsala or white wine
2 large eggs, lightly beaten
2 teaspoons chopped fresh thyme
Coarse salt and ground pepper

Steps:

In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.

Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g

Tips:

Select the Right Turkey: Choose a fresh, free-range turkey for the best flavor and texture. A 12-14 pound turkey is a good size for a roulade.
Prepare the Turkey Properly: Remove the turkey's backbone and flatten it out. This will make it easier to roll and stuff.
Use a Variety of Stuffings: Get creative with your stuffing! Try a combination of vegetables, herbs, nuts, and cheeses. For a classic flavor, use a breadcrumb-based stuffing.
Roll and Tie the Roulade: Once the turkey is stuffed, roll it up tightly and tie it with kitchen twine. This will help it hold its shape during cooking.
Roast the Roulade Properly: Roast the roulade in a preheated oven at 350°F for about 3 hours, or until the internal temperature reaches 165°F.
Let the Roulade Rest: After roasting, let the roulade rest for about 15 minutes before carving. This will help the juices redistribute and make the meat more tender.

Conclusion:

Emeril's turkey roulade is a delicious and impressive dish that is perfect for a special occasion. With its flavorful stuffing, crispy skin, and moist meat, this roulade is sure to be a hit. By following these tips, you can create a perfect turkey roulade that your family and friends will love.