Photos and Recipe courtesy of The Homestead Resort.
Chef Piombo, winner of the “North” in the 2009 Chef’s Challenge last week, shares his recipe for Turkey Breast Roulade.
Judge Chef Michelle Bommarito commended Piombo for his originality saying, “We (the judges) all liked how he incorporated the light and dark meat together with the root vegetables accompanying. It all worked very well together.”
Enjoy!
This is perfect for autumn and holiday entertaining, as well as Thanksgiving!
Turkey Breast Roulade
1ea 12-14lb. Turkey-
Breast, trimmed, butter flied, pounded
Bones roasted to fortify braising liquid.
Legs/ Thighs, reserved for braising
Braised Turkey
2ea Turkey Thighs/Legs
4tsp Kosher Salt
4tsp Black Pepper
Olive Oil to sauté
Mire Poix small dice
8oz Red wine
3oz Tomato paste
1ea Sachet
40oz Brown Turkey Stock
Sachet
In cheesecloth wrap: bay leaf, black peppercorn, parsley and thyme
Method:
BRAISED TURKEY
1. Heat casserole dish over medium heat with olive oil.
2. Season thighs and legs with salt and pepper. Add to pot and sear on all sides coloring nicely
3. Remove. Add mirepoix to pot and saute.
4. Deglaze with red wine and reduce sec
5. Add tomato paste
6. Add turkey stock and sachet, bring to a simmer
7. Add thighs and reserved roasted turkey bones.
8. Cover and place in 350-degree oven.
9. Braise until tender.
10. Remove thighs from pot and cool slightly
11. Strain Braising liquid and begin to reduce while skimming impurities
PORCHETTA FILLING
4 teaspoon chopped lemon zest
8 garlic cloves, coarsely chopped
24 fresh sage leaves, crushed, then coarsely chopped
4 leafy sprig of fresh rosemary, leaves stripped and crushed
8 teaspoons fennel seeds, barely crushed
4 teaspoons freshly cracked black pepper
1 to 2 pounds prepared vegetables of your choice:
peeled carrot; onions cut into wedges;
fennel bulbs; peeled celery root,
turnips, rutabagas, or parsnips
1/2 cup dried cherries
FOR THE DUCK BREAST ROULADE
1. Lay breasts out on plastic wrap, season and spread with porchetta filling and pulled braised turkey.
2. Roll into a tight roulade, tie off
3. Heat non-stick sauté pan with olive oil over medium heat.
4. Gently sauté roulade on all sides. Place on a racked sheet pan and place in oven pre heated to 350
5. Cook to internal temperature of 165
6. Slice on a bias
MOSTARDA DI MELA COTOGNA
1 ½ pound, quince peeled, seeded and cut into cubes
14 oz wt. granulated sugar
7 fl oz. white wine vinegar
1 ea star anise
½ ea. cinnamon stick
½ tsp. dry mustard
5 ea. black peppercorns
1 lemon, zested
1 lemon juiced
METHOD
Combine all ingredients in a sauce pan and bring to a slow boil. Cook until liquid has reduced and consistency is that of a marmalade. Store in mason jars….
Chef John Piombo
Nonna’s at The Homestead
