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