There never seems to be enough white meat for everyone at Thanksgiving. Todd Coleman, the executive food editor of SAVEUR, finds a solution by purchasing an extra turkey breast from the butcher, pounding it thin, stuffing it, and forming it into a roulade that will be baked alongside the turkey. Additionally, a roulade is a fantastic alternative to a whole turkey if you’re cooking for a smaller group.
Whole turkey breast, a meat tenderizer, a sharp knife, stuffing, kitchen twine, and a sheet pan
Place the skin-side-down turkey breast there and score it to splay it open. (You don’t have to be perfect here; you just want to make it thinner. Then use a meat tenderizer to pound it out to make it slightly thinner. Place the stuffing in the center, eyeballing how much will fit inside, then roll it up tightly and tuck the ends in, resembling the shape of a football. Tie the roast with four different pieces of twine at one-inch intervals along its length. Then, with one more piece of twine, tie it lengthwise. Put it on a baking sheet, sprinkle salt and pepper on it, and roast it in the oven. After roasting, allow it to cool for approximately ten minutes before slicing.
There never seems to be enough white meat for everyone at Thanksgiving. Todd Coleman, the executive food editor of SAVEUR, finds a solution by purchasing an extra turkey breast from the butcher, pounding it thin, stuffing it, and forming it into a roulade that will be baked alongside the turkey. Additionally, a roulade is a fantastic alternative to a whole turkey if you’re cooking for a smaller group.
Place the skin-side-down turkey breast there and score it to splay it open. (You don’t have to be perfect here; you just want to make it thinner. Then use a meat tenderizer to pound it out to make it slightly thinner. Place the stuffing in the center, eyeballing how much will fit inside, then roll it up tightly and tuck the ends in, resembling the shape of a football. Tie the roast with four different pieces of twine at one-inch intervals along its length. Then, with one more piece of twine, tie it lengthwise. Put it on a baking sheet, sprinkle salt and pepper on it, and roast it in the oven. After roasting, allow it to cool for approximately ten minutes before slicing.
Whole turkey breast, a meat tenderizer, a sharp knife, stuffing, kitchen twine, and a sheet pan
Trussing prevents the turkey breast from drying out before the thighs and legs are cooked throughly by sealing the cavity of the bird’s breast. One of the most crucial things you can do to ensure a juicy, properly cooked bird is actually very easy to do. Table of Contents.
Make Ahead Roasted Turkey is perfect if you’re short on time (or oven space). With this method, cooking turkey a day, a week, or even a month in advance still tastes good.
To ensure even cooking, trussing a turkey before roasting it keeps the legs and wings close to the body. If you have some kitchen twine and a little knowledge, the procedure is straightforward.
FAQ
Can you tie a turkey with twine?
Use string if your turkey doesn’t come with a hock lock. Alternately, you could just tie the legs together with some unwaxed dental floss, twine, or kite string.
Should I tie up turkey breast?
If the breast isn’t protected by a net, tie it to the roast using kitchen twine. To ensure even cooking, the turkey breast should be tied before roasting.
Do I leave the string on my turkey breast?
Do NOT remove the netting. The netting holds the Turkey Roast together during cooking. It will be removed after the roast has been cooked.
