Tuscan Turkey Breast Roulade
Servings: 12
Ingredients
Chimichurri
- ¾ lb. basil leaves — washed
- ¾ lb. mint leaves — washed
- ¾ lb. parsley leaves — washed
- ¾ c. olive oil
- ¾ c. roasted bell pepper — minced
Sweet and Sour Carrots
- 1 ½ qt. carrots — peeled, cut into 2" pieces
- 2 ¼ c. sugar
- 2 ¼ c. apple cider vinegar
- 1 ½ c. water
- ¾ c. olive oil
Roulade
- 2 PERDUE® Boneless Skinless Raw RTC Turkey Breast Lobes Enhanced with 32% Turkey Broth Marination
- ½ lb. soppressata — thinly sliced
- ½ lb. provolone — thinly sliced
- ½ lb. chimichurri (above)
Instructions
Instructions for Chimichurri
- Blanch and shock herbs. Squeeze dry. Place into a food processor and blend with oil. Remove and mix in peppers. Set aside.
Instructions for Sweet and Sour Carrots
- In a rondeau, heat olive oil over medium heat. Add carrots and cook for 5 minutes. Try to avoid getting any color on carrots.
- In a sauce pot, mix sugar, vinegar and water. Bring to a boil. Once all is mixed in, add to the pot of carrots. Reduce heat to a simmer. Cook until the mixture becomes a syrup.
Instructions for Roulade
- Preheat convection oven to 350°F.
- Butterfly the turkey breast lobe, using a knife to slice horizontally and evenly almost all the way through the lobe, leaving about ½" uncut on one long side. Open the lobe with the knife.
- Layer with chimichurri, soppressata and provolone. Roll into a log and tie with butcher twine.
- Roast in the oven, cooking to an internal temperature of 165°F. Let rest for at least 15 minutes before slicing. Serve with sweet and sour carrots.